Bengali Chapor Ghonto: Flavorful Lentil Patties with Mixed Vegetables

Chapor Ghonto Recipe (Bengali Mixed Vegetable with Lentil Patties)

Delve into the heart of Bengali cuisine with the delightful Chapor Ghonto, a dish that brings together a symphony of flavors from a medley of vegetables and spiced lentil patties. This hearty preparation is not just a feast for the palate, but a celebration of vibrant colors and textures that are typical of traditional Bengali cooking. Perfect for a comforting lunch or dinner, this dish pairs beautifully with steamed rice and can be followed by a sweet treat like Chaler Payesh.

Ingredients

Nutritional Information

Instructions

1. Preparation of Lentils: Start your Chapor Ghonto journey by soaking the dried yellow or white peas overnight, or for at least three hours. Once soaked, wash them thoroughly and drain.

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2. Making the Lentil Paste: In a blender, combine a small amount of turmeric powder, green chillies (adjust according to your spice preference), one teaspoon of grated ginger, and a pinch of salt. Blend these ingredients into a smooth paste, ensuring you add minimal water to achieve the right consistency. Set the paste aside.

3. Coconut Preparation: Grate fresh coconut and reserve it for garnish. Note that this step is optional but adds a delightful touch to the final dish.

4. Poppy and Mustard Seed Paste: Prepare another paste by grinding the poppy seeds and mustard seeds together with a pinch of salt and a green chilli. Set this paste aside as well.

5. Frying the Lentil Patties: In a heavy-bottomed pan, heat mustard oil until it is smoking hot. Take tablespoon-sized portions of the lentil paste and shallow fry them. As you drop the lentil paste into the pan, use your fingers to flatten them slightly, allowing them to form irregular shapes. Fry until they are golden and crisp, then set them aside. These fried lentil patties are called ‘Chapor’.

6. Vegetable Preparation: Now, wash and chop the vegetables: potato, kaddu, brinjal, ridge gourd, and taro root. Drain any excess water to ensure they fry properly.

7. Cooking the Vegetables: In the same pan, add more mustard oil if necessary. Once hot, toss in the eggplant pieces and fry them until they are browned. Remove the eggplant and set it aside.

8. Adding Spices: In the same pan, add the panch phoran masala, dry red chillies, and bay leaves. Allow these spices to release their fragrant aroma before adding the cubed potato and taro root. Season with a pinch of salt and turmeric powder, cover, and let them cook for about 10 minutes.

9. Incorporating Additional Vegetables: After the initial cooking time, add the remaining vegetables and the rest of the grated ginger. Cover the pan again and cook until all the vegetables are tender.

10. Combining the Flavors: Once the vegetables are cooked through, add the mustard-poppy seed paste to the pan and mix well. Gently break the Chapor patties and incorporate them into the vegetable mixture. Adjust seasoning with salt and sugar to taste, and for those who prefer a bit more heat, add additional green chillies.

11. Garnishing and Serving: Finish the dish by garnishing with the grated coconut. Serve your Chapor Ghonto hot, accompanied by steaming rice and a side of Aloo Posto for a complete Bengali experience. To round off your meal, consider offering a serving of Chaler Payesh as a delightful dessert.

Enjoy this traditional Bengali delicacy that not only warms the heart but also nourishes the soul!