A common Bengali dish of steamed cakes made with eggs, potatoes and spices and simmered in an aromatic curry.

Ingredients:

  • For dhokkar dalna:
  • 300 Gram Potato
  • 7 Eggs
  • 10 Gram Green chillies, chopped
  • 10 Gram Ginger, chopped
  • 50 Gram Green coriander
  • 10 Gram Cumin powder
  • 10 Gram Coriander powder
  • 10 Gram Red chilli powder
  • 10 Gram Turmeric powder
  • 30 Gram Garam masala powder
  • To taste Salt
  • Black pepper powder
  • 50 Ml Oil (for greasing)
  • For curry:
  • 10 Gram Panch phoran
  • 150 Gram Onion paste
  • 4 Litre Chicken stock
  • 10 Gram Ginger paste
  • 10 Gram Garlic paste
  • 50 Gram Curd
  • 50 Gram Tomato puree
  • 10 Gram Cumin powder
  • 10 Gram Coriander powder
  • 10 Gram Turmeric powder
  • 10 Gram Red chilli powder
  • 10 Gram Sugar
  • 500 Ml Mustard oil (for frying and cooking)
  • 20 Gram Gram masala powder
  • 30 Gram Green coriander
  • To taste Salt
  • 50 Gram Bhuna masala
  • For luchi:
  • 200 Gram Refined flour
  • 20 Gram Black onion seed
  • To taste Salt
  • 500 Gram Ghee

Method:

  • Prepare dhokkar dalna:
  • 1.Boil potato and grate it, there should not be any lumps. Add beaten egg.
  • 2.Mix well and add all powder spices and pour in a greased baking tray and steam it for 20 minutes
  • 3.Take it out, cool it, cut it into desired shape and deep fry it. Keep aside.
  • Prepare curry:
  • 1.Put oil in pan heat it up, add panch phoran and temper it.
  • 2.Add brown onion paste, ginger and garlic paste, cook it. Add powder spices, tomato puree, salt, sugar and cook it properly.
  • 3.Add chicken stock and reduce it.
  • 4.Put fried pieces and cook it for some time to make it soft and juicy.
  • Prepare luchi:
  • 1.Take flour, add salt and kalonji, mix it well, add ghee for shortening.
  • 2.Make dough out of the mixture.
  • 3.Divide it into small balls, roll it and deep fried it.

Credits: https://food.ndtv.com