Chopor Ghonto
- 2
- 12
- 15min
- 30min
Quick Info
-
Course
Main Course -
Indian Regional
Bengali
Ingredients
Ingredients
Cooking Steps
Preparation
Step 1 :
Take chopped potato, chopped pumpkin, chopped bitter gourd or karela, for chapor/lentil patties soak split pea lentils for overnight and make a paste by grinding it. Also add red chilli powder, turmeric powder, salt as required into the paste of split pea lentils.
Step 2 :
Take a non-stick pan, add oil for frying chapor, and put few tablespoon of split pea paste for making 4 to 5 chapor/lentil patties.
Step 3 :
Cook chapor/lentil patties on medium flame, turn over and cook until the chapor/lentil patties are a little brown on both sides. You shouldn’t be deep frying them. Fry the chapor/lentil patties more to make it crispy.
Step 4 :
Now on same non-stick pan fry the chopped bitter gourd or karela, also add turmeric powder and a pinch of salt. And mix well.
Step 5 :
Take out the fried bitter gourd or karela on a separate bowl, also for mustard paste add little water, 1 teaspoon of mustard powder, a pinch of salt on a bowl and mix well. Make this mustard paste at least 10 minutes before the cooking
Step 6 :
On a non-stick pan heat oil and add radhunni, whole red chilli and sauté it for a minute. After that add chopped potatoes and mix well.
Step 7 :
Sauté it for a while, add the chopped pumpkin and cook it for two minutes. In this dish pumpkin is must, so don’t try to skip this vegetable.
Step 8 :
Now add 1 cup of water, reduce the flame so the vegetables cook completely. You can add more vegetables if you like to add. Vegetables enhance the taste of this dish.
Step 9 :
Add the chapor/lentil patties and mix well. The chapor/lentil patties will absorb the maximum little so add more water if required. Cover the non-stick pan with lid and reduce the flame to low. Cook it at least for 10 minutes.
Step 10 :
Now add the fried bitter gourd or karela and mix it properly. And again cook it for more 5 minutes. Stir it carefully otherwise the chapor/lentil patties will break.
Step 11 :
Add the paste of mustard powder which I have already prepared earlier. You can also use the paste of mustard seed by grinding it with pinch of salt and green chilli in place of using paste of mustard powder.
Step 12 :
Stir it continuously so that the vegetables completely absorb the flavor of mustard paste and also evaporate the excess water form it.
Step 13 :
Add 1 teaspoon ghee and transfer it to a serving bowl and finally garnish with green chilli and serve with hot steamed rice.
Quick Info
Course
Indian Regional
Shop Ingredients
Chopor Ghonto
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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