Chapor Ghonto Recipe (Bengali Mix Vegetable With Lentils Patties)
Chapor Ghonto, is a delicious and mouth watering vegetable mishmash with the addition of lentil patties.
Chapor Ghonto, a vegetable mishmash gets an elevation by addition of lentil patties. Ghonto refers to any vegetable mish-mash. Why the name 'chapor'? The lentil patties added in this dish are purposely irregular in shape and pressed with hand while shallow frying.
These round shaped lentil patties are patted and pressed with fingers while making these so the name Chapor Ghonto. A wide variety of vegetables, like pumpkin, ridged gourd, eggplant, potato, pointed gourd, taro roots can be added in this dish or this can be made only using ridged gourd which is called as Jhinge Chapor. The lentil used in this dish is split yellow peas, Matar dal. To bring the signature taste of Bengali cuisine use mustard oil to cook the dish. Traditionally coconut is not added to it but as I prefer the taste and texture of grated coconut in this dish.
If you like this recipe, you can also try other Bengali recipes such as
- 1 cup Potato (Aloo) , peeled and cubed
- 1 cup Kaddu (Parangikai/ Pumpkin) , peeled and cubed
- 1/2 cup Brinjal (Baingan / Eggplant) , cubed
- 1 cup Ridge Gourd (Turai/ Peerkangai) , scraped and cubed
- 1/2 cup Taro root , peeled and cubed
- 1 cup Dried Yellow/White Peas (Vatana)
- 1 tablespoon Ginger , grated
- 1 tablespoon Mustard seeds
- 1 tablespoon Poppy seeds
- Fresh coconut , grated as required to garnish (optional)
- 2 Bay leaves (tej patta)
- 2 Dry Red Chillies
- 1 teaspoon Panch Phoran Masala
- 2 Green Chillies
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Sugar , to taste
- Mustard oil , as required to cook
How to make Chapor Ghonto Recipe (Bengali Mix Vegetable With Lentils Patties)
To begin making the Chapor Ghonto recipe, soak the lentils overnight or for at least 3 hrs. Wash well and drain.
Make a paste with a little turmeric powder, green chilies (depending on your taste), ginger (one teaspoon) and a pinch of salt. Try to add as little water as possible while making the paste. Keep aside.
Grate the coconut and keep aside. Adding grated coconut is optional.
Make a paste of poppy seed and black mustard seeds with a pinch of salt and a green chilli. Keep aside.
Heat mustard oil in a heavy bottomed pan. When the oil is smoking hot take tablespoon full of lentil paste and shallow fry.
While placing the lentil paste on the pan press it with fingers and make sure they do not have any definite shape. Shallow fry the rest of the lentil paste and keep aside. These are the 'Chapor'.
Next, cut the vegetables and wash well. Drain any excess water. Heat mustard oil in a deep pan or kadhai, when the oil is hot add the eggplant pieces and fry till brown, keep aside.
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.
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. After 10 minutes, add other vegetables and rest of the grated ginger cover and cook it till the vegetables are done.
Once the vegetables are soft, add mustard-poppy seed paste mix well. Break the chapor or the lentil patties and add. Add salt and sugar to taste. If you like your dish to be spicy add green chilies.