Chapor Ghonto Recipe (Bengali Mix Vegetable With Lentils Patties)
A vegetarian Bengali Recipes recipe with potato (aloo) - peeled and cubed, kaddu (parangikai/ pumpkin) - peeled and cubed, brinjal (baingan / eggplant) - cubed. Ready in 1h 15m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
27 steps- 1
To begin making the Chapor Ghonto recipe, soak the lentils overnight or for at least 3 hrs
- 2
Wash well and drain
- 3
Make a paste with a little turmeric powder, green chilies (depending on your taste), ginger (one teaspoon) and a pinch of salt
ginger - grated(1 tablespoon)green chilli(2)turmeric powder (haldi)(1 teaspoon)salt - to tastesugar - to taste - 4
Try to add as little water as possible while making the paste
- 5
Keep aside
- 6
Grate the coconut and keep aside
fresh coconut - grated as required to garnish (optional) - 7
Adding grated coconut is optional
ginger - grated(1 tablespoon)fresh coconut - grated as required to garnish (optional) - 8
Make a paste of poppy seed and black mustard seeds with a pinch of salt and a green chilli
mustard seeds(1 tablespoon)poppy seeds(1 tablespoon)green chilli(2)salt - to tastemustard oil - as required to cook - 9
Keep aside
- 10
Heat mustard oil in a heavy bottomed pan
mustard seeds(1 tablespoon)mustard oil - as required to cook - 11
When the oil is smoking hot take tablespoon full of lentil paste and shallow fry
- 12
While placing the lentil paste on the pan press it with fingers and make sure they do not have any definite shape
- 13
Shallow fry the rest of the lentil paste and keep aside
- 14
These are the 'Chapor'
- 15
Next, cut the vegetables and wash well
- 16
Drain any excess water
- 17
Heat mustard oil in a deep pan or kadhai, when the oil is hot add the eggplant pieces and fry till brown, keep aside
mustard seeds(1 tablespoon)mustard oil - as required to cook - 18
In the same pan add more oil if needed, when the oil is hot add panch phoran masala or bengali five spice mix, dry red chilies, bay leaves
bay leaves (tej patta)(2)panch phoran masala(1 teaspoon) - 19
As the spices release nice aroma add the potato, taro root (also add pointed gourd if using) with little salt and turmeric powder, cover and cook
potato (aloo) - peeled and cubed(1 cup)ridge gourd (turai/ peerkangai) - scraped and cubed(1 cup)taro root - peeled and cubed(1/2 cup)turmeric powder (haldi)(1 teaspoon)salt - to tastemustard oil - as required to cook - 20
After 10 minutes, add other vegetables and rest of the grated ginger cover and cook it till the vegetables are done
ginger - grated(1 tablespoon)fresh coconut - grated as required to garnish (optional)mustard oil - as required to cook - 21
Once the vegetables are soft, add mustard-poppy seed paste mix well
mustard seeds(1 tablespoon)poppy seeds(1 tablespoon)mustard oil - as required to cook - 22
Break the chapor or the lentil patties and add
- 23
Add salt and sugar to taste
salt - to tastesugar - to taste - 24
If you like your dish to be spicy add green chilies
green chilli(2) - 25
Garnish with grated coconut and serve hot
ginger - grated(1 tablespoon)fresh coconut - grated as required to garnish (optional) - 26
Serve Chapor Ghonto along with Steamed Rice and Aloo Posto for weekday lunch or dinner
- 27
You can also serve Chaler Payesh after your meal as a dessert
Rate this recipe
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Chapor Ghonto Recipe (Bengali Mix Vegetable With Lentils Patties)
A vegetarian Bengali Recipes recipe with potato (aloo) - peeled and cubed, kaddu (parangikai/ pumpkin) - peeled and cubed, brinjal (baingan / eggplant) - cubed. Ready in 1h 15m, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
27 steps- 1
To begin making the Chapor Ghonto recipe, soak the lentils overnight or for at least 3 hrs
- 2
Wash well and drain
- 3
Make a paste with a little turmeric powder, green chilies (depending on your taste), ginger (one teaspoon) and a pinch of salt
ginger - grated(1 tablespoon)green chilli(2)turmeric powder (haldi)(1 teaspoon)salt - to tastesugar - to taste - 4
Try to add as little water as possible while making the paste
- 5
Keep aside
- 6
Grate the coconut and keep aside
fresh coconut - grated as required to garnish (optional) - 7
Adding grated coconut is optional
ginger - grated(1 tablespoon)fresh coconut - grated as required to garnish (optional) - 8
Make a paste of poppy seed and black mustard seeds with a pinch of salt and a green chilli
mustard seeds(1 tablespoon)poppy seeds(1 tablespoon)green chilli(2)salt - to tastemustard oil - as required to cook - 9
Keep aside
- 10
Heat mustard oil in a heavy bottomed pan
mustard seeds(1 tablespoon)mustard oil - as required to cook - 11
When the oil is smoking hot take tablespoon full of lentil paste and shallow fry
- 12
While placing the lentil paste on the pan press it with fingers and make sure they do not have any definite shape
- 13
Shallow fry the rest of the lentil paste and keep aside
- 14
These are the 'Chapor'
- 15
Next, cut the vegetables and wash well
- 16
Drain any excess water
- 17
Heat mustard oil in a deep pan or kadhai, when the oil is hot add the eggplant pieces and fry till brown, keep aside
mustard seeds(1 tablespoon)mustard oil - as required to cook - 18
In the same pan add more oil if needed, when the oil is hot add panch phoran masala or bengali five spice mix, dry red chilies, bay leaves
bay leaves (tej patta)(2)panch phoran masala(1 teaspoon) - 19
As the spices release nice aroma add the potato, taro root (also add pointed gourd if using) with little salt and turmeric powder, cover and cook
potato (aloo) - peeled and cubed(1 cup)ridge gourd (turai/ peerkangai) - scraped and cubed(1 cup)taro root - peeled and cubed(1/2 cup)turmeric powder (haldi)(1 teaspoon)salt - to tastemustard oil - as required to cook - 20
After 10 minutes, add other vegetables and rest of the grated ginger cover and cook it till the vegetables are done
ginger - grated(1 tablespoon)fresh coconut - grated as required to garnish (optional)mustard oil - as required to cook - 21
Once the vegetables are soft, add mustard-poppy seed paste mix well
mustard seeds(1 tablespoon)poppy seeds(1 tablespoon)mustard oil - as required to cook - 22
Break the chapor or the lentil patties and add
- 23
Add salt and sugar to taste
salt - to tastesugar - to taste - 24
If you like your dish to be spicy add green chilies
green chilli(2) - 25
Garnish with grated coconut and serve hot
ginger - grated(1 tablespoon)fresh coconut - grated as required to garnish (optional) - 26
Serve Chapor Ghonto along with Steamed Rice and Aloo Posto for weekday lunch or dinner
- 27
You can also serve Chaler Payesh after your meal as a dessert
Rate this recipe
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