Koraishutir Dhokar Curry or Bengali Peas Cake curry is an aromatic, creamy, soothing budget-friendly vegetarian recipe! You can serve as a Vegan dish also.
A day ahead, soak the lentil overnight. Following day, rinse the lentil, drain water, transfer into a grinder, sprinkle salt and make a smooth paste.
Next, add frozen peas, green chillies, ginger, and salt in the grinder, add a little bit of water and make a smooth paste.
Heat a tablespoon of oil in a heavy-duty cooking pot over medium heat, once hot, reduce the heat to low and add cumin seed, Hing or asafoetida, stir for a few seconds and add lentil paste, peas paste and about ⅛ cup of water.
Stir until the mixture is quite dry, sprinkle Bhaja moshla and continue stirring to make a firm dough.
Grease a plate with oil and transfer the dough, spread with a spatula and make a large flat square. Make sure it is 2 cm thick. Once it is cool, cut into either small squares or diamond shapes.
Heat oil for frying, add 3-4 pieces in the hot oil and fry the Dhoka pieces. over medium-high heat fry each side for about 2 minutes to develop slightly golden colour in the edges, then turn the other side, when both sides are fried, remove from the oil. Repeat the same process for the rest of the pieces.
To make Curry:
Heat oil, in a cooking pan. Once the oil is hot, reduce the heat, add all the whole spices, give a stir to release the aroma from the oil.
Then, add ginger-green chilli paste, give a quick stir, add chopped tomatoes, sprinkle salt and sugar for the gravy.
Next, add Fried Dhokas, coconut milk, and about a half cup of water. Increase the heat to high. With the help of a ladle give a stir.
Once the gravy starts boiling, reduce the heat to medium and simmer for 3-4 minutes. As the gravy thickens, add a tsp of Ghee and sprinkle Garam masala. Cover with a lid and turn off the heat.
Give five minuted resting time, enjoy with steamed rice or Pulao.
Notes
If you follow a vegan diet, you can skip the Ghee!