Dhokar Dalna | ধোকার ডালনা

Ashtami Special | Niramish • No Onion • No Garlic • No Potato

Serves: 5–6

1. Ingredients for Dhoka

• Ready-made Dhoka Mix — 200 g / 1 packet

• Water — approx. 2 cups, as required

• Mustard Oil — 2 tbsp, for cooking the mix

• Ghee — 1 tsp, for greasing the plate & knife

• Mustard Oil — 4–5 tbsp, for frying Dhoka

2. Soak the Dhoka Mix

1. Take 200 g ready-made Dhoka Mix.

2. Add about 1½ cups water first and mix well.

3. Add the remaining water gradually as required.

4. Make a thick but stirrable mixture — not watery.

5. Cover and rest for 20 minutes.

Do not add extra salt, turmeric, chilli powder, cumin powder, sugar or green chilli to the Dhoka mixture.

3. Cook the Dhoka Mixture

1. Heat 2 tbsp mustard oil in a non-stick pan.

2. Add the rested mixture.

3. Cook on low heat, stirring continuously.

4. Keep stirring until the mixture leaves the sides of the pan and becomes a soft, cohesive dough.

5. Do not over-dry it.

6. Switch off the heat.

4. Set & Cut the Dhoka

1. Grease a flat plate/tray with 1 tsp ghee.

2. Transfer the hot dough and spread it evenly, about ½–¾ inch thick.

3. Smooth the surface.

4. Let it cool for 5–10 minutes.

5. Lightly grease the knife with ghee.

6. Cut diagonally in one direction, then the opposite direction to make diamond-shaped Dhoka.

5. Fry the Dhoka

• Heat 4–5 tbsp mustard oil.

• Fry the diamond-shaped pieces over medium heat.

• Fry until golden-brown and lightly crisp on both sides.

• Do not coat with besan or maida.

• Keep the fried Dhoka aside.

6. Ingredients for Dalna / Gravy

• Mustard Oil — 3 tbsp

• Bay Leaf — 1

• Cumin Seeds — ½ tsp

• Ginger — 1 inch

• Green Chillies — 3–4

• Small Tomatoes — 2

• Cashew Paste — 1½ tbsp

• Turmeric Powder — ½ tsp

• Kashmiri Red Chilli Powder — 1½–2 tsp

• Cumin Powder — 1½ tsp

• Salt — to taste

• Sugar — ½ tsp

• Hot Water — approx. 1½–2 cups

• Shahi Garam Masala — ½ tsp

• Ghee — 2 tsp

7. Prepare the Spice Paste

Grind together:

• Ginger — 1 inch

• Small Tomatoes — 2

• Green Chillies — 2–3

• Cashew Paste — 1½ tbsp

• A little water, as required

Make a smooth paste.

8. Prepare the Dalna

1. Heat 3 tbsp mustard oil.

2. Add 1 bay leaf and ½ tsp cumin seeds.

3. Add the prepared ginger-tomato-green chilli-cashew paste.

4. Add turmeric, Kashmiri red chilli powder and cumin powder.

5. Cook and koshao until the raw smell disappears and the masala becomes glossy, with oil beginning to separate.

6. Add salt and ½ tsp sugar.

7. Add approx. 1½ cups hot water and simmer. Add a little more if required.

8. When the gravy becomes moderately thick, add the fried Dhoka gently.

9. Simmer for only 1–2 minutes.

10. Add ½ tsp Shahi Garam Masala and 2 tsp ghee.

11. Turn off the heat.

12. Cover and rest for 5 minutes before serving.

Final Result

Golden-brown diamond-shaped Dhoka, soft and slightly granular inside, coated with a thick, glossy reddish-orange gravy.