dhoka recipe in bengali my others UA-cam channel link below
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**Dhoka** is a traditional Bengali dish made from lentils, often served as a snack or side dish. It's a spiced lentil cake that's fried and sometimes simmered in a gravy. Here's a basic recipe to make Dhoka:
### Ingredients:
**For the Dhoka (Lentil Cake):**
- 1 cup Chana Dal (Bengal gram)
- 2-3 green chilies
- 1-inch ginger
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Oil for frying
**For the Gravy (optional):**
- 2 tablespoons mustard oil (or any cooking oil)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 dried red chili
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon sugar
- Salt to taste
- 1 large tomato, pureed
- 1 cup water
- Fresh coriander leaves for garnishing
### Instructions:
**1. Preparing the Dhoka:**
1. Rinse the chana dal thoroughly and soak it in water for 3-4 hours.
2. Drain the water and grind the dal along with green chilies and ginger to form a thick, coarse paste.
3. In a pan, heat 1 tablespoon of oil, add cumin seeds, and asafoetida.
4. Once the cumin seeds splutter, add the dal paste and cook on medium heat, stirring continuously.
5. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
6. Continue cooking until the mixture becomes dry and leaves the sides of the pan. This might take around 10-15 minutes.
7. Grease a plate or tray with a little oil, spread the cooked lentil mixture evenly, and allow it to cool.
8. Once cooled, cut the mixture into small square or diamond-shaped pieces.
9. Heat oil in a frying pan and shallow fry the pieces until they are golden brown and crisp on both sides. Set them aside.
**2. Preparing the Gravy (optional):**
1. Heat mustard oil in a pan until it starts smoking, then reduce the heat.
2. Add cumin seeds, bay leaf, and dried red chili.
3. Once the cumin seeds splutter, add the tomato puree, turmeric powder, cumin powder, coriander powder, and salt.
4. Cook until the oil separates from the masala.
5. Add water to make the gravy and let it come to a boil.
6. Add the fried dhoka pieces to the gravy and let it simmer for 5-10 minutes.
7. Sprinkle garam masala powder and sugar before turning off the heat.
8. Garnish with fresh coriander leaves.
**3. Serving:**
- Serve Dhoka hot, either as a snack on its own or with rice as a part of a larger meal. The gravy version can be served with steamed rice or chapati.
Enjoy your Dhoka!
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