This is one of the most popular Bengali Cuisine specially served in Southern East area of Bangladesh (near Calcutta, India) and in Dhaka also. Basically its an occasional food that people actually cook in their home and also can be found in Medium well restaurants. Why don't you try?
Ingredients:
For dhokkar dalna:
=> 300 gm potato
=> 7 nos eggs
=> 10 gm green chilies chopped
=> 10 gm chopped ginger
=> 50 gm green coriander
=> 10 gm cumin powder
=> 10 gm coriander powder
=> 10 gm red chilli powder
=> 10 gm turmeric powder
=> 30 gm hot spice powder
=> Salt to taste
=> Black pepper powder to taste
=> 50 ml oil for grazing
For curry:
=> 10 gm panch phoran*
=> 150 gm onion paste
=> 4 liter chicken stock
=> 10 gm ginger paste
=> 10 gm garlic paste
=> 50 gm curd
=> 50 gm tomato puree
=> 10 gm cumin powder
=> 10 gms coriander powder
=> 10 gms turmeric powder
=> 10 gms red chilli powder
=> 10 gms sugar
=> 500 ml (for frying and cooking) mustard oil
=> 20 gm gram masala powder
=> 30 gms green coriander
=> Salt to taste
=> 50 gms maggi bhuna masala
For luchi:
=> 200 gms refined flour
=> 20 gms black onion seed
=> Salt to taste
=> 500 gms ghee
=> 10 gm chopped ginger
=> 50 gm green coriander
=> 10 gm cumin powder
=> 10 gm coriander powder
=> 10 gm red chilli powder
=> 10 gm turmeric powder
=> 30 gm hot spice powder
=> Salt to taste
=> Black pepper powder to taste
=> 50 ml oil for grazing
For curry:
=> 10 gm panch phoran*
=> 150 gm onion paste
=> 4 liter chicken stock
=> 10 gm ginger paste
=> 10 gm garlic paste
=> 50 gm curd
=> 50 gm tomato puree
=> 10 gm cumin powder
=> 10 gms coriander powder
=> 10 gms turmeric powder
=> 10 gms red chilli powder
=> 10 gms sugar
=> 500 ml (for frying and cooking) mustard oil
=> 20 gm gram masala powder
=> 30 gms green coriander
=> Salt to taste
=> 50 gms maggi bhuna masala
For luchi:
=> 200 gms refined flour
=> 20 gms black onion seed
=> Salt to taste
=> 500 gms ghee
Preparation:
For dhokkar dalna:
=> Boil potato and grate it, there should not be any lumps. Add beaten egg.
=> Mix well and add all powder spices and pour in a greased baking tray and steam it for 20 minutes
=> Take it out, cool it, cut it into desired shape and deep fry it. Keep aside.
For curry:
=> Put oil in pan heat it up, add panch phoran and temper it.
=> Add brown onion paste, ginger and garlic paste, cook it. Add powder spices, tomato puree, salt, sugar and cook it properly.
=> Add chicken stock and reduce it.
=> Put fried pieces and cook it for some time to make it soft and juicy.
For luchi:
=> Take flour, add salt and kalonji, mix it well, add ghee for shortening.
=> Make dough out of the mixture.
=> Divide it into small balls, roll it and deep fried it.
* consists of Cumin Seeds, Coriander, Cinnamon and Cardamom
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