INGREDIENTS:
Bengalgram / Cholar dal (1 cup) soaked for 4 hours.
Salt to taste.
Sugar (1 Tsp).
Green chilies (4-5).
Ginger (2 inches -2).
Baking soda (1 Tsp).
Coconut (1 cup).
Turmeric powder(2 Tsp), Cumin powder (1 Tsp),
Red chili powder(1 TBs), Garam masala powder(1 Tsp).
Tomatoes grated and pulp extracted (1 cup).
Bay leaves (2), Cumin seeds (1 Tsp).
Maida (1 Tsp).
Boiled baby potatoes (6-8).
Ginger paste (1 Tsp).
Hing / Asefotida (a pinch of).
Ghee (1 Tsp).
Oil (preferably mustard oil).
PROCEDURE:
Grind bengal gram, salt, green chilies, ginger, coconut, turmeric powder(1 Tsp), sugar to paste and keep aside.
Heat oil in a pan about (20-25)ml add hing and then add the paste, stir well, stir till paste is cooked well and spread it as thin coat on greased plate, one or two greased plates might be required.
Cut them in rhombus shape once they are cooled.
Now heat oil in a pan and fry the dhoka pieces golden brown.
Now remove excess oil and lets proceed further, by adding cumin seeds and bay leaves to the oil, as they pop up add tomatoes pulp and ginger paste and cook them till oil leaves the walls of pan, as oil starts leaving add boiled potatoes, cumin powder, chili powder, turmeric powder ans saute well, now add maida and saute well, check that no lumps are formed, now add desired amount of water for gravy and allow it to boil, as water boils well add fried dhoka pieces and boil for 2-4 minutes, add ghee, pinch of sugar and garam masala powder to it. Stir and off the flame. Serve it and enjoy.
Bengalgram / Cholar dal (1 cup) soaked for 4 hours.
Salt to taste.
Sugar (1 Tsp).
Green chilies (4-5).
Ginger (2 inches -2).
Baking soda (1 Tsp).
Coconut (1 cup).
Turmeric powder(2 Tsp), Cumin powder (1 Tsp),
Red chili powder(1 TBs), Garam masala powder(1 Tsp).
Tomatoes grated and pulp extracted (1 cup).
Bay leaves (2), Cumin seeds (1 Tsp).
Maida (1 Tsp).
Boiled baby potatoes (6-8).
Ginger paste (1 Tsp).
Hing / Asefotida (a pinch of).
Ghee (1 Tsp).
Oil (preferably mustard oil).
PROCEDURE:
Grind bengal gram, salt, green chilies, ginger, coconut, turmeric powder(1 Tsp), sugar to paste and keep aside.
Heat oil in a pan about (20-25)ml add hing and then add the paste, stir well, stir till paste is cooked well and spread it as thin coat on greased plate, one or two greased plates might be required.
Cut them in rhombus shape once they are cooled.
Now heat oil in a pan and fry the dhoka pieces golden brown.
Now remove excess oil and lets proceed further, by adding cumin seeds and bay leaves to the oil, as they pop up add tomatoes pulp and ginger paste and cook them till oil leaves the walls of pan, as oil starts leaving add boiled potatoes, cumin powder, chili powder, turmeric powder ans saute well, now add maida and saute well, check that no lumps are formed, now add desired amount of water for gravy and allow it to boil, as water boils well add fried dhoka pieces and boil for 2-4 minutes, add ghee, pinch of sugar and garam masala powder to it. Stir and off the flame. Serve it and enjoy.
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