Best Idea to Serving 5-Star Echorer chop palong jhol

Hoping to dine Echorer chop palong jhol a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with clear instructions on preparing a Echorer chop palong jhol like a famous chef made.

We hope you got benefit from reading it, now let's go back to echorer chop palong jhol recipe. You can have echorer chop palong jhol using 21 ingredients and 9 steps. Here is how you do that.

To prepare an unforgettable Echorer chop palong jhol, below are the ingridients required:

1. You need 1 bowl of green jackfruit (boiled & chopped).
2. Get 1 bowl of blanched spinach.
3. Prepare 1 /2 bowl of chickpea (chana daal) (soaked in water for about 4 hrs).
4. Use 1 of small boiled & mashed potato.
5. Get 2 tbsp of dry grated coconut.
6. Provide 7-8 of chopped green chilies.
7. Prepare 3 tbsp of roasted peanut powder.
8. Use 2 tbsp of ginger paste.
9. Prepare 2 tsp of sugar.
10. Prepare 2 tbsp of panch phoran powder / five spices.
11. Use 1 cup of chopped raisins.
12. Take 1 cup of grated cheese.
13. You need 1 cup of semolina.
14. Take 2 tbsp of mustard oil.
15. You need 1 tbsp of kalonji / nigella seeds.
16. Provide 1 tbsp of cumin seeds.
17. You need 1 tsp of turmeric powder.
18. Take 1 tbsp of garam masala.
19. Provide 1 tbsp of tamarind pulp.
20. Get as needed of Oil for deep frying.
21. Take as per taste of Salt.

After readying the ingridients, now you are good to make your appetizing Echorer chop palong jhol by following the instructions on this section:

1. For making the croquettes, in a mixer add 1 bowl boiled & chopped green jackfruit, 1/2 bowl chana daal, 3-4 chopped green chilies, salt as per taste and blend well..
2. In a bowl mix together, the above jackfruit-chana daal mixture, 1 small boiled & mashed potato, 2 tbsp roasted peanut powder, 2 tbsp dry grated coconut, 1 tbsp ginger paste, 1 tsp sugar & 1 tbsp panch phoran powder.
3. Make medium size balls from the mixture. Make a packet and stuff 1/2 tsp chopped raisins & 1/2 tsp grated cheese. Roll and close the balls..
4. Coat the balls with semolina and deep fry..
5. For making the gravy, add 2 tbsp mustard oil in a pan, 1 tbsp kalonji, 1 tbsp cumin seeds, 2-3 chopped green chilies, 1 bowl blanched spinach, 1 bowl blanched spinach stock, salt as per taste, 1 tsp sugar, 1 tsp turmeric powder, 1 tbsp panch phoran powder, 1 tbsp garam masala, 1 tbsp ginger paste..
6. After mixing, cover and let it simmer..
7. Then add 1 tbsp tamarind pulp, 1 tbsp roasted peanut powder and mix well..
8. Add the croquettes to the gravy, cover and let it remain on low flame for 2-3 minutes..
9. The dish is ready to be served..

A quintessential Bengali meal always begins with the favourite Tele Bhaja such as Aamer Chop, Echorer Chop, Mochar Chop, NarkolPosto Bora, Chanar Chop, Gondhoraj Fish Tikka, Dimer Devil, Mutton Cutlet,Murgir Chop, Chingri Cutlet, Chicken Kabiraji and many more. Peel and chop two potatoes in cubes. I just microwave it for a minute. If using fresh spinach, wash --> chop fine Dry Roast and grind cumin seeds/ jeera to make the roasted cumin powder. I usually make this in a large quantity and.

Recipe : Echorer chop palong jhol

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