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Uchhe Chapor Ghonto (Bittergourd with Roasted Lentil Fritters)
Uchhe Chapor Ghonto. Bittergourd. Roasted motor dal fritters. The earthy fragrance of panchforon. The warmth of ginger. Yet another classic from Grandmas kitchen. Sublime !!!
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
For Chapor
For Uchhe Chapor Ghonto
Instructions
For Chapor
  1. Drain the motor dal from water, grind coarsely with the green chilies and 1/4 cup of water. Add salt and turmeric powder, give it a hearty mix.
  2. Brush 1 tbsp of mustard oil on a flat pan (I used a 6.5″ one). Place the ground motor dal on the pan, using a spatula, spread it evenly on the surface of the pan.
  3. Place the pan over a medium flame, cook till the edges start turning a gorgeous brown and the motor dal chapor / ‘patty’ lifts off the surface of the pan, indicating the underside of the chapor has been cooked. (You might need to brush the edges of the chapor with a bit of oil if it’s threatening to stick to the pan)
  4. Carefully flip the chapor over, brush the edges with a little oil, fry till the other side is cooked perfectly and the chapor easily lifts off the surface of the pan.
  5. Keep aside on a kitchen absorbent towel, allow to cool to room temperature.
  6. Coarsely break the chapor into small pieces, keep aside.
For Uchhe Chapor Ghonto
  1. Heat 2 tbsp oil in a kadai, when smoking hot, throw in the panchforan, dry red chilies and bay leaves. Allow the spices to splutter.
  2. Now add the bittergourd slices, sprinkle in the salt and turmeric powder. Fry till the bittergourd turns a light brown.
  3. Add the chapor shreds and 1/2 tbsp ginger paste, saute for 3-4 minutes over a low flame. Splash a little water if it is getting a bit too dry.
  4. Meanwhile, add the remaining oil in a small tadka pan. When smoking hot, throw in the coarsely ground black mustard seeds and the green chilies. Allow to splutter.
  5. Reduce the heat, add 1 tbsp ginger paste. Saute for a minute.
  6. Carefully pour over the bittergourd and chapor.
  7. Give a hearty stir to the bittergourd, add the sugar and adjust seasonings. Splash a little water, continue to cook for another 3-4 odd minutes.
  8. Finish with a generous dollop of ghee. Serve hot with rice.
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