aka Dhokaar Dalna.
This is a shorter version of the recipe, because I am not going to talk about how to make the dhoka, which I'm assuming is the toughest part of it. This time when I went to Calcutta, I brought back some packets of Rajbhog's new Dhoka Mix. Now you have to remember that there are a number of these mixes on the shelves but after a lot of experiments, I decided Rajbhog was the best and most authentic. This is a pre-mixed powder, and I describe below the process of making the dhoka chunks, and the gravy.
Rajbhog's Dhoka Mix
Cumin Seeds - Half tsp
Bay Leaves - 2-3
Ginger/Chilli Paste - I usually grind these together, a small cube of ginger and two chillies should do.
Potatoes - 3-4 medium sized chopped
Red Chilli Powder
Salt to taste
Process (the Dhoka)
Mix the Rajbhog powder in lukewarm water and keep aside for 20-30 minutes. Heat 2 tbsps of oil in a kadhai and toss the dhoka paste (do not fry) for two minutes. Smear ghee (or butter) on a plate.
Pour the dhoka mix onto this and spread evenly. Press lightly so that the mixture forms a bed about one inch high. Cool and cut dhoka into cubes of one inch. Heat oil and fry the dhokas to light brown. Remove and keep aside.
Process (the gravy)
Apply salt and turmeric on the chopped potatoes and fry till light brown. In the same oil, add the bay leaves and cumin seeds until both begin to splutter. Add turmeric, red chilli powder, and the ginger chilli paste. Keep stirring.
Once this masala is well-fried (take care not to burn), add potatoes and water. Add salt and sugar to taste. Let this boil/simmer until the potatoes are almost done. Add the dhoka chunks, reduce heat and simmer.
Serve with steamed white rice.