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Chapor Ghonto Recipe – Bengali Combine Vegetable With Lentils Patties by Archana’s Kitchen


  • To start making the Chapor Ghonto recipe, prep all of the elements and maintain prepared

  • To make the chapo, soak the lentils for two hours. As soon as soaked drain the surplus water and simply maintain about 2 tablespoons.

  • Add the soaked dals together with pink chilli, ginger, turmeric powder and salt to a jar of a mixer grinder. Mix to make an virtually clean thick paste. Attempt not including including extra water as we wish this to be a thick batter.

  • Subsequent step is to shallow fry the dal combination to make Chapor’s additionally known as as lentil patties. 

  •  You possibly can both make small patties or make one massive one within the pan by including all of the batter after which reducing it so as to add into greens to make teh Chapor Ghonto.

  • Warmth mustard oil in a heavy bottomed skillet. When the oil is smoking scorching add the lentil paste and flatten it together with your fingers to unfold it evenly onto the pan. These chapor/ lentil patties won’t have any particular form.

  • Cowl the pan and permit the lentil patties to cook dinner on the highest. As soon as you possibly can discover that the highest is cooked, open the pan and flip over to cook dinner on the opposite facet. These ‘Chapor’/ lentil patties are executed, whenever you discover mild brown spots and they’re cooked. 

  • The following step is to cook dinner the greens. Warmth mustard oil in a deep pan or kadhai, when the oil is scorching add the eggplant items, sprinkle just a little salt and saute until brown, maintain apart.

  • In the identical pan add extra oil if wanted, when the oil is scorching add panch phoran masala or bengali 5 spice combine, inexperienced chilies, bay leaves. 

  • Because the spices launch good aroma add the potato with little salt and turmeric powder, cowl and cook dinner. After 10 minutes, add different greens and the grated ginger cowl and cook dinner it until the greens are executed.

  • As soon as the greens are tender, stir within the roasted brinjal, break the chapor or the lentil patties and add into the greens. Add salt and sugar to style. For those who like your dish to be spicy add inexperienced extra chopped chilies. Give it a stir and switch off the warmth.

  • Garnish with grated coconut and switch the Chapor Ghonto recipe to a serving bowl and serve scorching. 

  • Serve Chapor Ghonto together with Steamed Rice and Dal Chenchki for weekday lunch or dinner. It’s also possible to serve Chaler Payesh after your meal as a dessert.

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