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Uchhe Chapor Ghonto

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 !!!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: Bengali, Indian
Ingredients Method Notes

Ingredients
  

For Chapor
  • 1/3 cup motor dal or yellow pea dal soaked overnight
  • 1/2 tsp turmeric powder
  • 2 dry whole red chilies
  • 1/2 tsp ginger paste
  • 2 green chilies slit
  • 2.5 tbsp mustard oil
  • salt to taste
For Uchhe Chapor Ghonto
  • 500 g uchhe or bittergourd cut into medium thick roundels
  • 3 medium potatoes cut into small cubes
  • 1/4 cup coconut freshly grated
  • 1 tsp turmeric powder
  • 1 tsp panchforan
  • 2-3 bay leaves
  • 1 tsp black mustard seeds coarsely ground
  • 2-3 green chilies slit
  • 1 tbsp ginger paste
  • 3 tbsp mustard oil
  • 1 tbsp ghee
  • 1 tsp sugar
  • salt to taste

Method
 

For Chapor
  1. Drain the motor dal from water, grind coarsely with the green chilies and little water to make a thick paste. Add salt, ginger paste and turmeric powder, give it a hearty mix.
  2. Heat mustard oil on a flat pan. Place small amount of ground motor dal on the pan. Using a spatula or finger , spread it evenly to make small lentil patties.
  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 mustard oil, add the bittergourd slices, sprinkle in the salt and turmeric powder. Fry till the bittergourd turns a light brown. Keep it over a kitchen absorbent towel.
  2. Add rest of the mustard oil in the kadai, when smoking hot, throw in the panchforan, dry red chilies and bay leaves. Allow the spices to splutter.
  3. Now add the potato cubes, sprinkle in the salt and turmeric powder. Fry till it turns a light brown.
  4. Add the fried bittergourds, the chapor shreads, half the grated coconut 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.
  5. 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.
  6. Reduce the heat, add 1 tbsp ginger paste. Saute for a minute. Carefully pour over the bittergourd.
  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 generous dollop of ghee and the remaining freshly grated coconut . Serve hot with rice.

Notes

You can either make small lentil patties or make one large one and break it into small pieces before adding to you ghonto.