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You are here: Home / Curries / Chapor Or Lentil Patties In Mustard Sauce

Chapor Or Lentil Patties In Mustard Sauce

02/05/2016 by Sujata Roy 20 Comments

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Chapor or lentil patties in mustard sauce. Chapor ghonto is an authentic recipe of Bengal. Made of Matar dal or split dried pea lentil patties with mishmash of vegetables. Heard about chapor ghonto from a friend. Never tried before. Google it. So many recipes with veggies like potatoes pumpkin eggplants parwal or pointed gourd etc.

 

But first time made exactly as my friend told. It was with mustard paste. I used mustard powder. Needn’t much spices yet delicious. Used only ginger, green chilli, mustard powder and panch phoran. It was yummy. Didn’t get Matar dal or split dried pea lentil in local grocery. So used Chana dal or Bengal gram.

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Dal or lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. And still low in calories and contain virtually no fat.

 

Our this week’s #Foodiemonday #bloghop theme is #DalDelights. Any recipe with dal or lentil.

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So made this chapor again. But made with little changes. And very happy with the result.This time I have added tomato, garlic and kashmiri red chili powder. And the taste was amazing.

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Recipe

 Chana dal/Bengal gram or Matar dal/split dried pea lentil – 1 cup

Ginger – 1 inch piece

Green chilli – 1 – 2

Salt to taste

Cumin powder – 1/2 teaspoon

Little oil for shallow frying

For the gravy

 Mustard powder – 2 teaspoon

Green chilli – 1 – 2

Garlic – 3 cloves

Tomato – 1 chopped

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 and 1/2 teaspoon

Salt to taste

Panch phoran – 1/2 teaspoon

Coriander leaves – 1 teaspoon chopped

Mustard oil – 2 tablespoon

Method

 Wash and soak the lentils or dal overnight. Grind them with ginger and green chilli. Add very little water if require. Don’t make it runny. Batter should be thick. Add salt and cumin powder. Beat well.Make patties with this batter and shallow fry in a nonstick pan with very little oil. Keep aside.

 

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Soak the mustard powder in cold water. I have used Weikfield mustard powder. Blend the powder in cold water thoroughly till it becomes a thick cream. Allow to stand for 10 minutes to develop full flavour.

 

Grind the garlic, tomato and green chilli. Heat mustard oil in a pan. Add panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

 

Let the panch phoran splatter.Now add garlic tomato and green chilli paste. Saute till the oil leaves side. Add soaked mustard powder, salt, turmeric powder,chopped coriander leaves and kashmiri red chilli powder. Saute and add water. Add water as requir for gravy. Let it boil and add the lentil patties. Cook on simmer for 10 – 12 minutes or until the patties becomes soft.

 

Stir and mix well. Check and adjust the seasoning and switch off the flame. Chapor in mustard sauce is ready. Garnish with slit green chilli or chopped coriander leaves. Serve hot with steamed rice.

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Filed Under: Curries, Gluten Free, Healthy Food, Traditional Food, Vegan Foods, Vegetarian Tagged With: Bengali cuisine, dal recipe, dinner side dish, easy cooking, Indian recipe, lentil patties in mustard sauce, lentil recipe, lunch, VEGETARIAN

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Reader Interactions

Comments

  1. Saswati says

    02/05/2016 at 9:39 AM

    What beautiful colour of the gravy dee…awesome…and a unique dish.

    Reply
    • Batter Up With Sujata says

      02/05/2016 at 2:49 PM

      Thank you so much Saswati 🙂

      Reply
  2. Rupal says

    02/05/2016 at 3:52 PM

    A great delicious share!!!!

    Reply
    • Batter Up With Sujata says

      02/05/2016 at 3:58 PM

      Thank you so much Rupal 🙂

      Reply
  3. Jolly Homemade Recipes says

    02/05/2016 at 8:12 PM

    Looks so attractive and delicious!

    Reply
    • Batter Up With Sujata says

      03/05/2016 at 2:40 AM

      Thank you so much Jolly 🙂

      Reply
  4. Ei Gi Chakhum says

    03/05/2016 at 3:57 AM

    Loved it Di! Chapor Ghonto looks very tempting. With some gorom gorom bhaat can relish a bowlful of the ghonto.

    Reply
    • Batter Up With Sujata says

      03/05/2016 at 4:00 AM

      Thanks a lot dear 🙂

      Reply
      • Ei Gi Chakhum says

        07/05/2016 at 8:55 AM

        <3 <3

        Reply
  5. Nisa @ Flavour Diary says

    03/05/2016 at 9:02 AM

    its simply a mouthwatering dish dee with beautiful red color gravy… chapor patties are similar to chanadal vadai in south

    Reply
    • Batter Up With Sujata says

      03/05/2016 at 9:45 AM

      Thanks a lot Nisa. Originally its made with matar dal but Chana dal is easily available here. I am happy you like it.

      Reply
  6. shibani says

    03/05/2016 at 9:50 AM

    Very nicely explained recipe…useful share

    Reply
    • Batter Up With Sujata says

      03/05/2016 at 4:14 PM

      Thank you Shibani 🙂

      Reply
  7. alkajena says

    03/05/2016 at 2:09 PM

    New recipe for me, will try soon

    Reply
    • Batter Up With Sujata says

      03/05/2016 at 4:13 PM

      Thank you so much Alka 🙂

      Reply
  8. Mayuri Patel says

    03/05/2016 at 4:52 PM

    Love the colour of the gravy Sujata and this is a new dish for me. Looks very tempting. During these few weeks that I have joined the group, I’ve learnt of so many new types of dishes from different parts of India.

    Reply
    • Batter Up With Sujata says

      03/05/2016 at 5:31 PM

      Thank you so much Mayuri. We all learnt a lot. I am very happy you like it dear.

      Reply
  9. Preethi's Cuisine says

    08/05/2016 at 4:15 AM

    Awesome share di!!! I have bookmarked this recipe.Thanks for sharing.

    Reply
    • Batter Up With Sujata says

      08/05/2016 at 5:22 AM

      Thanks a lot dear!!

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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