For making Dhoka (fried chickpeas cake), soak the split chickpeas overnight. Next day, before cooking, drain the water and make a fine paste adding chopped ginger and green chillies. Keep the paste aside.
Heat 2 tbsp mustard oil in a pan and temper with 1/2 tsp cumin seeds.
Add the chickpeas paste and stir adding 1/2 tsp turmeric powder and salt.
Stir for 2-3 minutes on medium flame until the paste becomes tight and water evaporates.
Grease a tray with little oil and transfer the chickpeas paste to it. Tap with your hand to set it and make it even.
With the help of a knife, cut out diamond shaped cakes and let it cool down.
Heat required oil in a pan and deep fry the cakes until they are golden brown. Remove and keep aside.
Now, when the Dhoka is done, rub the potato pieces with 1 tsp turmeric powder and salt and shallow fry in 2 tbsp mustard oil until they are light golden in colour. Remove and keep aside.
Heat ghee in a pan and temper with 1/2 tsp cumin seeds, bay leaves, cardamom, cinnamon, cloves, star anise and hing. Allow them to splutter.
Add remaining ginger and stir for few seconds.
Now, add tomato, 1/2 tsp turmeric powder, cumin powder, coriander powder, red chilli powder and Kashmiri chilli powder. Sprinkle some water and stir until the tomato gets blended.
Add fried potato and salt. Mix well.
Add warm water, mix and cover the lid. Cook for 5-7 minutes on medium flame.
Open the lid and add dhoka (chickpeas’ cakes) and give it a quick mix. Cover the lid and cook for another 10 minutes on low to medium flame.
Check if the cakes are properly cooked. If not, cook for some more time.
Open the lid and add garam masala powder and sugar. Give a quick mix and turn the flame off.
Your Dhokar Dalna is ready to be served now.
