Chapor Ghonto Delicacy Dish Of East Bengal.

Recipe of Chapor Ghonto 

Chapor 

Ingredients : 

• Matar dal (spilt peas) – 200 gms
• green chillies (split, seeded and finely chopped) – 1 – 2 pcs
• Oil – to shallow fry
• Salt – to taste

Method Of Preparation:

• The matar dal should be soaked overnight.
• Then coarsely ground with the chillies.
• Salt should be added and the batter should be whipped.
• It should be shaped into small round cakes (2 inch, 1/4 inch thick).
• Shallow fry on a greased pan.

Ghonto

Ingredients:

• Medium potatoes – 150 gms
• Potol – 100 gms
• Jhingey – 100 gms
• Brinjal – 200 gms
• Chapor – already prepared
• Cholar dal – 25 gms
• Ghee – 200 gms
• Bay leaves / Tejpata – 2 pcs
• Dried red chillies / Sukno lanka – 2 pcs
• Panch Phoron – few grains
• Ginger paste – 1 tbspn
• Sugar – to taste
• Salt to taste

Method Of Preparation:

• Dice all the vegetables.
• Heat ghee to a smoking point.
• Then reduce the heat and add the bay leaves, chillies, and Paanch phoron.
• Then add the vegetables,
• Stir fry for 3 minutes add water.
• Let it cook on low heat.
• Add sugar and salt .
• When the vegetable softens, add the ginger paste.
• Mix the chapor and take it off the flame. ( Can also steam the vegetables before & add them in ).
• This simple dish with hardly any masalas was very flavourful. 

Cooking utensils required to prepare Chapor Ghonto As Follows :

• Non Sticky Flat Tawa
• Non Sticky karai 
• knife,
• Peeler
• Slicer 
• Khunti,
• Strainer Chanta.