The Free Press Journal

Dhoka Recipe

INGREDIENT­S:

■ 1 cup chana dal ■ 1 1/2 inch ginger (grated) ■ 2 to 3 green chillies (or as per taste) ■ 2 to 3 tablespoon­s oil ■ 1/2 teaspoon asafoetida powder ■ 1 teaspoon cumin seeds ■ 1/4 teaspoon turmeric powder

■ Salt to taste ■ 1 teaspoon sugar ■ 1/4 cup water ■ 2 teaspoons oil (to grease the steel plate and baking dish) ■ 2 to 3 tablespoon­s oil (to brush the Dhokas when you bake them)

INGREDIENT­S FOR THE GRAVY:

2 to 3 tablespoon­s mustard oil

2 bay leaves

1 teaspoon cumin seeds

1 1/2 inch ginger (grated)

2 to 3 slit green chillies (or as per taste) 2 tomatoes (finely chopped)

1 1/2 tablespoon­s coriander powder 1/2 teaspoon cumin seed powder

1/4 teaspoon turmeric powder

1 teaspoon red chilli powder

Salt to taste

1/2 teaspoon sugar

2 potatoes (cut into medium-sized cubes) 1/2 teaspoon garam masala powder 1 tablespoon ghee

METHOD FOR DHOKA:

Wash and soak the chana dal for a couple of hours. Drain the water and grind it with ginger, green chillies, and a little water into a paste. Heat oil in a non-stick pan, add asafoetida powder and cumin seeds. Once the seeds crackle, add the ground chana dal mixture, salt, and sugar. Sauté on a low flame until the chana dal mixture dries and comes together. Cool the mixture completely. Grease a steel plate with a teaspoon of oil, pour the chana dal mixture into it, and pat down to spread evenly. Keep the mixture out or in the fridge to solidify so that you can easily cut it into pieces. Make square or medium-sized diamond pieces. Grease a baking dish with a teaspoon of oil. Place the dhokas in it and brush them with a little oil. Bake in a preheated oven at 160 degrees Celsius for 2030 minutes or until done. Keep aside.

METHOD FOR THE GRAVY:

Heat mustard oil in a heavy-bottomed or nonstick kadai. Add bay leaves and cumin seeds. Once the cumin seeds crackle, add the grated ginger, green chillies, and chopped tomatoes. Sauté on a low flame until the oil separates. Add coriander powder, cumin seed powder, turmeric powder, red chilli powder, salt, and sugar. Sauté on a low flame for a few seconds. Add the potatoes and mix well. Add some water, cover the kadai with a lid, and cook the potatoes on a low flame, gently stirring at regular intervals until they are done. Add the baked dhokas to the gravy and simmer for 5 minutes. Garnish with a sprinkling of garam masala powder and ghee. Remove from heat and let the dish rest for a few minutes so the flavours blend. Serve hot with steamed rice or parathas.