Dhokha curry ( the betrayal curry😅) is a Bengali dish made with chana daal. Instead I have used the gram flour. 

Basically, Chana daal is soaked overnight in water and then grinded into paste. Sautéed in ghee and then moulded on greased thali.

I have used gram flour mixed with some whole spices and water.

You can alter the gravy masala. Even I have changed here. My mom used to cook this on sundays and we all enjoy the treat.




1 cup gram flour (chana ka besan)

1/2 tsp each of caraway seeds and chilli flakes

1/4 tsp turmeric powder

Salt as per taste



2 large sliced onions

2 large sliced tomatoes 

1 tsp kalonji or onion seeds

1/2 cup curd

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp haldi

1 tbsp kashmiri chilli powder

1 tbsp corriander powder

1/2 tsp cumin powder

1 tsp garam masala

1/2 cup mustard oil

2 tsp ghee 

Salt as per taste




 Take all dry ingredients of cheela in a bowl and add 1/2 a cup of water. The batter should be of cheela consistency.


Place a non stick tawa on gas stove. Heat it. I have not added a single drop of oil while making cheelas. Put a ladle full of batter on tawa and move your ladle like we do for dosa. As you can see that it has been cooked, don’t flip. Just fold the ends from both sides and press it. In this way all the layers will stick to each other. Repeat the process for the batter leftover. Keep it aside.


For gravy, place a pressure cooker on stove. Add mustard oil. When oil is heated, add onion seeds. Let it splutter. Add sliced onions and fry till pink. Add sliced tomatoes and close the lid. Give 2-3 whistles.


Meanwhile take a bowl. Add curd, ginger-garlic paste, haldi, red chilli powder, cumin powder, corriander powder, garam masala powder. Mix all and keep aside.

After the pressure is out, put off the lid of cooker and you can see the paste of onion and tomatoes. Fry till oil leaves. Add curd mixed spice paste. Fry till oil leaves.


Add 2 -3 cups of water. Let it boil. Cut the cheelas in rectangular pieces. Add into boiling gravy.


Again let it boil for 5-7 minutes. The gravy will thicken afterwards when cooled. Garnish with some corriander leaves.

Serve with steamed rice. Njoy😊

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