Wednesday, 21 May 2014

Chapor ghanto

Being a “Bati” we inherited two totally different set of families from our parents. “Ba” comes from “Bangal” and “Ti” from “Ghati”. So our childhood memories are amalgamation of Opposites! 
Our maternal grandma (we call Nana) used to prepare this dish almost all the time till the day she stopped cooking forever!   Alas, we did not care for recipes those days and there is no way to ask Nana now.  So all I can do is to call my Mom. Though she never made it I have good faith on her guess. The finished product looked colourful, smelled pleasant & gentle on tongue. It is less oily and comprised of loads of vegetables. So obviously gave a healthy feeling. Last but not the least it fulfilled my nostalgia well.

Chapor ghanto

1st thing first: How to make the Chapor ?
Take 1 small bowl of Chana dal/cholar dal and soak it in water for overnight in 4 cups of water.
Then make a paste in a mixer/blender with a pinch of salt and red chilli powder.
Finally make small round shaped balls from the paste & shallow fry them in white vegetable oil. 
Hooray!! Our Chapor is ready.

For the Ghanto I used Potatoes, Pumpkin , raw Papaya and Brinjal. You can also add Jhinge (Ridge gourd) , Chichinge (Snake Gourd), Sweet Potato, Long yard beans.
So if you want to de-clutter the vegetable tray of your refrigerator go for this dish…. J
Cut all the vegetables into slim stripes. Heat oil in a Kadai / pan. Add some Panch foron and 1 dried red chilli. When the seeds will start to splutter add the chopped vegetables.
Reduce the flame to low and cover. Sauté time to time. Add salt & sugar to taste.
This is a dry dish and does not have any gravy. So sprinkle little water just to ensure that mix does not stick to bottom of the pan. Simmer till all the vegetables become tender.
Then pour them in a serving bowl.

Final step: Crush the Chapors by hand and add with the cooked vegetables. Sprinkle some shredded coconut for garnishing.

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