Ingredients:
- Yellow split pea (Matar dal): 40gms
- Bengal gram (Chana Dal): 160gms
- Refined wheat flour (Maida): 1 tablespoon
- Potatoes (Aalu): 2 medium sized
- Sugar (Chini): 1 teaspoon
- Black pepper (Gol morich guro): 1 teaspoon
- Asfoetida (Hing): 1 pinch
- Fennel seed (Mouri): ½ teaspoons
- Cinnamon powder (Dar chini guro): 1 pinchr
- Cardamom powder (Elaichi): 1pinch
- Nigella (Kalo jeera): 1 teaspoon full
- Cumin Seeds (Jeera): ½ teaspoons
- Turmeric powder (Halud guro): 1 ½ teaspoons
- Red Chili powder (Sukhno Lankar Guro): 1½ teaspoon
- Mustard oil (Sarser tel) for frying
- Salt to taste
- Grind both the pulses together in a powder. Grind it well so that it becomes absolutely powdery.
- Alternately you can also soak the pulses for about 2 to 3 hours and then make a paste of the soaked pulses.
- Add salt, ½ teaspoons each of turmeric powder, ½ teaspoons of red chili powder, turmeric powder, black pepper, cumin seeds; refinedwheat flour, sugar, asafoetida, cinnamon powder, cardamom powder and 1 teaspoon of nigella to the dough.
- If you have dry grinded the pulses then add water and make thick dough. Keep it for 20 to 30 minutes.
- Heat ½ teaspoons of oil in an wok. Add the dough and toss for 2 to 3 minutes or till the dough become quite dry.
- Spread the tossed dough over a plate with almost an inch depth. Cut it into small diamond shapes. The dhoka is now ready to fry.
- Heat oil in a frying pan and fry the dhokas till they get hard and the inside also gets cooked. You can prick them with a knife. If the knife comes out with sticking, then the inside is also cooked.
- Cut thepotatoes in medium size square pieces.
- Heat oil in a wok. Fry the potatoes till they are golden brown.
- Add the cumin seeds to it along with turmeric and chili powder.
- Pour in water and salt.
- Now cook till the gravy thickens and the potatoes are cooked well.
- Carefully drop the dhokas and just boil for 2 minutes in low flame. Do not toss else the dhokas will break.
- Dhokar Dalna is ready to serve.
