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Before you jump to Echorer chop palong jhol recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.
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We hope you got insight from reading it, now let’s go back to echorer chop palong jhol recipe. To make echorer chop palong jhol you need 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Echorer chop palong jhol:
- Provide 1 bowl green jackfruit (boiled & chopped)
- Use 1 bowl blanched spinach
- Get 1 /2 bowl chickpea (chana daal) (soaked in water for about 4 hrs)
- Provide 1 small boiled & mashed potato
- Use 2 tbsp dry grated coconut
- Take 7-8 chopped green chilies
- Provide 3 tbsp roasted peanut powder
- Provide 2 tbsp ginger paste
- Provide 2 tsp sugar
- You need 2 tbsp panch phoran powder / five spices
- Take 1 cup chopped raisins
- Prepare 1 cup grated cheese
- Get 1 cup semolina
- Provide 2 tbsp mustard oil
- Use 1 tbsp kalonji / nigella seeds
- Get 1 tbsp cumin seeds
- Provide 1 tsp turmeric powder
- Get 1 tbsp garam masala
- Take 1 tbsp tamarind pulp
- Take as needed Oil for deep frying
- Prepare as per taste Salt
Instructions to make Echorer chop palong jhol:
- 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.
- 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
- 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.
- Coat the balls with semolina and deep fry.
- 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.
- After mixing, cover and let it simmer.
- Then add 1 tbsp tamarind pulp, 1 tbsp roasted peanut powder and mix well.
- Add the croquettes to the gravy, cover and let it remain on low flame for 2-3 minutes.
- The dish is ready to be served.
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