Besan ka Dhoka
Another popular Bihari vegetarian dish.
For 4 Person(s)
- 2 cup(s) Besan (gram flour)
- 2 tablespoon(s) Ginger-garlic paste (for dhoka)
- 2 tablespoon(s) Cooking oil for 'moin'
- 1/2 teaspoon(s) Heeng (Asafoetida)
- 1/2 teaspoon(s) Ajwain seeds
- 1 1/2 teaspoon(s) Salt
- 1 teaspoon(s) Red chili powder
- 1/2 teaspoon(s) Turmeric powder
- 1 teaspoon(s) Garam masala powder
- 1 Onion, finely chopped (for dhoka)
- 2 tablespoon(s) Dhania (coriander) powder (for dhoka)
- 1 teaspoon(s) Whole jeera (cumin) seeds (for dhoka)
- 1/2 teaspoon(s) Turmeric powder (for dhoka)
- 2 tablespoon(s) Cooking oil (for dhoka)
- 2 tablespoon(s) Chopped cilantro leaves (dhania patta) (for dhoka)
Besan ka Dhoka Directions
- In a large bowl take all the ingredients from besan to garam masala powder and mix nicely. Then make a stiff dough using less water. Divide in 5 to 6 portions. Make these portions a smooth ball using hand.
- Take a pot and fill ¾ space of it with water. Cover and boil the water. When boiling take off the cover and slowly place all the besan dough balls in it. Boil uncovered for 20 mins.
- After 20 minutes, switch off the flame. Take out the besan dough with the help of a slotted spoon and keep it in a thali. Make sure all the water is drained.
- After it is cool, cut each dough ball in 1-inch size cube.
- Heat a nonstick pan and add 2 tbsp oil for frying.
- When hot, add jeera seeds; after a minute add finely chopped onions. Fry for 5-7 minutes, then add ginger garlic paste, haldi powder, and dhania powder.
- Fry for 5 more minutes, then add the cut dhoka pieces. Coat the pieces nicely with the masala in the pan and fry on low heat for 10 minutes. Taste for salt, if required, sprinkle ½ tsp, mix, and fry for 3 more minutes.
- Garnish with chopped cilantro and serve.