Chapor ghonto / Bengali mix vegetables with lentil patties
Recipe type: luunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chapor ghonto - bengali mix vegetable dish with lentil patties that goes well with the steamed rice.
For chapor / lentil patties
  • Chana dal or Matar dal (split peas) : 2 cups
  • Green chillies, finely chopped : 1-2
  • Oil for shallow frying
  • Salt to taste
For chapor ghonto / Mix vegetables
  • (All vegetables cut into chunks)
  • Potatoes: 1 cup
  • Wax gourd / Potol / Parwal : 1 cup
  • Ridge gourd / jhinge / Turai : 1 cup
  • Brinjal / eggplants / Baingan : 1 cup
  • Flat beans / sheem / sem : 2 cups
  • Mustard oil : 2 tbsp
  • Ghee : 1 tbsp
  • Cumin powder : 1 tsp
  • Ginger paste : 1 tbsp
  • Turmeric powder : ½ tsp
  • Dried red chillies : 2-3
  • Panch phoron : 1 tsp
  • Bay leaves : 2-3
  • Sugar : 1 tsp
  • Salt to taste
To prepare chapor / lentil patties
  1. Wash and soak the chana dal overnight. Drain and grind coarsely with salt and green chillies.
  2. Whip the batter lightly.
  3. Heat a griddle or tawa and grease it with oil.
  4. Make 2-3 inch round and ¼ inch thick patties, and place them on the heated tawa.
  5. Let it cook over medium heat till the underside turns brown.
  6. Flip it over and cook the other side. Pat them lightly with the help of spatula for even cooking.
  7. Patties must be crisp and drizzle more oil along the sides to prevent sticking and burning.
  8. Keep aside until needed.
  9. This can be made ahead and the lentil patties goes good with the evening tea also.
Chapor ghonto / mix vegetables
  1. Wash and cut all the vegetables as mentioned.
  2. Heat the mustard oil in a kadhai till the smoking point.
  3. Reduce heat and add the bay leaves, red chillies, and panch phoron.
  4. Fry till the panch phoron sputters, red chillies change their color.
  5. Add all the vegetables, little salt and turmeric powder and fry on high heat till the rawness disappear.
  6. Lower the heat, cover and let the vegetables cook in their own juices.
  7. Once they are partially cooked, and become soft, add ginger paste, cumin powder and lentil patties cut into chunks.
  8. Adjust salt, add sugar and mix well.
  9. Close the lid and cook further for 5 minute till done.
  10. If the vegetables does not release enough juices, then feel free to add 1 or 2 cups warm water.
  11. This is a dry vegetable dish and not a gravy one.
  12. Mix well, and final dish should look like vegetable mish mash blend perfectly with pieces of lentil patties with clinging gravy.
  13. Dry up the excess water if there is any.
  14. Add the ghee before taking it off the fire.
  15. Serve warm with steamed rice.
Other than the mentioned vegetables you can also add red pumpkin, but remember that will impart a different taste to the dish. The choice of vegetables dictates the taste of this dish.
Make ahead - make the lentil patties one day before. Reheat on tawa and add.
This dish taste best with the fresh vegetables.
Recipe by saffronstreaks at