Dhoka Sabji (Or Dhokar Daalna tarkari, Besan Katvi tarkari)
This is an unusual Bengali preparation. Dhoka Sabji takes time, but the result is a fantastic curry that will get you praise from everyone. This is made with a Gram Flour (Besan). This is variously referred to as Dhoka Sabji, Dhoker Daalna tarkari, Besan Katvi tarkari. Tarkari in eastern India is the generic name for what we call as Sabji in the North, that is, vegetable curry.The process of cooking Dhoka Sabji is nuanced in the sense that you need to make sure the texture is nice and the Dhokas don’t break while cooking with the gravy (See the note below). This comes with practice. We made this dish a few times before we decided to publish here. As always, FoodFlavor.in publishes unique Indian recipes that have been tried and tested ( Tasted? )
This particular recipe for Dhoka Tarkari ( Dhoka Sabji ) is made in two main steps .
- Step 1 is to prepare the Dhoka or Katvi using the Gram flour (besan) . This is medium sized Gram flour cake chunks. These cake chunks will later be simmered in a yummy gravy. The traditional Dhoka is rhombus shaped, but you can always vary the shapes to your liking.
- Step 2 is to prepare the Gravy. You can vary the spicyness, and the thickness of the gravy as you like. You can also experiment with some other vegetables than what we put in here. We prefer a slightly thin gravy in this case.
Dhoka Sabji, Dhoker Daalna tarkari, Besan Katvi tarkari
Ingredients
For Dhoka (Katvi)
- Besan – ¾ cup
- Onion – ½ (medium and fine chopped)
- Green chilies – 3 (fine chopped)
- Garlic paste – ¼ teaspoon
- Ginger paste – ¼ teaspoon
- Oil – 1 teaspoon
- Water – 1 cup or as required
- Salt to taste
- Mustard oil for frying
For Gravy
- Mustard oil – 2 tablespoon
- Onion paste – 2 tablespoon
- Cumin powder – 1 teaspoon
- Turmeric powder – ½ teaspoon or as required
- Red chilies powder – 1 teaspoon or as per your taste
- Garlic paste – ½ teaspoon
- Tomato – 1 (medium and chopped)
- Black mustard paste – 2 ½ tablespoon
- Salt to taste
For phoran
- Black mustard seeds – ¼ teaspoon
- Dry red chili – 1
Method
- Heat water in a pan on medium flame. Add onion, green chilies, garlic – ginger paste, oil and salt.
- Let it boil 5 minutes. After 5 minutes add besan and make a semi thick paste with no lumps.
- Turn off the flame. Transfer this mixture to the greased flat plate and grease your palm with water and spread it evenly.
4. Keep it in the refrigerator for 4 – 5 minutes. Let it cool down.
5. In a same pan add ½ cup water and boil for 5 – 7 minutes. Don’t throw the water because the water will be use in gravy later.
6. After 5 minutes remove the plate from the refrigerator and cut the mixture into diamond shape or any shape of your liking.
7. Heat oil in a pan on medium flame and fry all raw Dhoka(Katvi) untill light golden brown.
*In another pan add 2 tablespoon mustard oil or in a same pan remove extra oil.
8. Add mustard seeds and dry red chili. Saute until the spluttering stops.
9. Add onion paste, cumin powder, turmeric powder, red chili powder, garlic paste, chopped tomato and salt. Mix well.
10. Fry this spice mixture until the oil begins separate add mustard paste and stir 2-3 minutes.
11. Add water and fry katvi. Bring to boil and then reduce the heat to a simmer. Cook for another 5 minutes or until semi thick gravy.
12. Turn off the heat and serve with plain rice.
Dhoka Sabji, Dhoker Daalna tarkari, Besan Katvi tarkari
The Dhoka Sabji is ready now. Enjoy with Plain Rice, Rotis or Paratha.
Note:
If the Dhokas are breaking up on cooking:
- add some Maida which works as a binding agent.
- This is a trick: instead of adding dhokas to gravy while simmering, add them later just before serving.
Besan Ki Katvi or Dhoka Sabji
Ingredients
For Dhoka (Katvi)
- Besan – ¾ cup
- Onion – ½ medium and fine chopped
- Green chilies – 3 fine chopped
- Garlic paste – ¼ teaspoon
- Ginger paste – ¼ teaspoon
- Oil – 1 teaspoon
- Water – 1 cup or as required
- Salt to taste
- Mustard oil for frying
For Gravy
- Mustard oil – 2 tablespoon
- Onion paste – 2 tablespoon
- Cumin powder – 1 teaspoon
- Turmeric powder – ½ teaspoon or as required
- Red chilies powder – 1 teaspoon or as per your taste
- Garlic paste – ½ teaspoon
- Tomato – 1 medium and chopped
- Black mustard paste – 2 ½ tablespoon
- Salt to taste
For phoran
- Black mustard seeds – ¼ teaspoon
- Dry red chili - 1
Instructions
- Heat water in a pan on medium flame. Add onion, green chilies, garlic - ginger paste, oil and salt.
- Let it boil 5 minutes. After 5 minutes add besan and make a semi thick paste with no lumps.
- Turn off the flame. Transfer this mixture to the greased flat plate and grease your palm with water and spread it evenly.
- Keep it in the refrigerator for 4 – 5 minutes. Let it cool down.
- In a same pan add ½ cup water and boil for 5 – 7 minutes. Don’t throw the water because the water will be use in gravy later.
- After 5 minutes remove the plate from the refrigerator and cut the mixture into diamond shape or any shape of your liking.
- Heat oil in a pan on medium flame and fry all raw Dhoka(Katvi) untill light golden brown.
- *In another pan add 2 tablespoon mustard oil or in a same pan remove extra oil.
- Add mustard seeds and dry red chili. Saute until the spluttering stops.
- Add onion paste, cumin powder, turmeric powder, red chili powder, garlic paste, chopped tomato and salt. Mix well.
- Fry this spice mixture until the oil begins separate add mustard paste and stir 2-3 minutes.
- Add water and fry katvi. Bring to boil and then reduce the heat to a simmer. Cook for another 5 minutes or until semi thick gravy.
- Turn off the heat and serve with plain rice.
Notes
If the Dhokas are breaking up on cooking:
- add some Maida which works as a binding agent.
- This is a trick: instead of adding dhokas to gravy while simmering, add them later just before serving.
