Friday, 13 September 2013

DIMER DHOKKAR DALNA AND LUCHI



Dimer Dhokkar Dalna And Luchi

 

 

Ingredients

DHOKKAR DALNA PREPARATION

300 gms potato
7 eggs
10 gm green chillies 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 garam masala powder
Salt to taste
Black pepper powder to taste
50 ml oil for greasing



GRAVY PREPARATION

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



LUCHI PREPRATION

200 gms refined flour
20 gms black onion seed
Salt to taste
500 gms ghee

Method

DHOKAR DALANA PREPRATION

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.



CURRY PREPRATION

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.

LUCHI PREPRATION

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.
COPY RIGHTS RESERVED BY @CHEF BB

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