Sunday, 16 December 2012


It,s a simple traditional bengali breakfast food. 


potatoes - 4

Fennel seeds - 1 tsp

Coriander seeds - 1 tsp

Cumin seeds - ½

Coriander powder - 1 tsp

Turmeric powder - ½ tsp

Red chili powder - ½ tsp (can put ¼ tsp if you want it milder)

Finely chopped fresh ginger -1 tsp

Tomato (diced) - 1

Plain yogurt -2 tbsp

Oil -2 tbsp

Salt -To taste

Fresh cilantro for garnish - 1 tbsp

How to Cook:
  • Boil the potatoes—cool then peel and chop up 3 potatoes into small cubes and “crush” the 4th potato with your hand into small pieces (this crushed potato helps thicken the sauce). 
  • In a mortar and pestle, pound the fennel, cumin and coriander.
  • (if you don’t have a mortar and pestle you can use a heavy object to crush the seeds in a Ziploc bag). 
  • Heat the oil in a large pot; add the pounded spices and fresh ginger to the hot oil and stir. 
  • Immediately add the diced tomatoes and cook everything on a medium flame for 4-5 minutes until it reaches a pulpy consistency. 
  • Add the turmeric and red chili powder to the mix, cook for another minute and then stir in the yogurt and cook for an additional 2 minutes. 
  • Add in the boiled potatoes (cubes and broken/crushed pieces) stir till potato is covered with the sauce and cook for 3-4 minutes. 
  • Add in 3-4 cups of hot water and bring the curry to a boil. 
  • Add the salt (adjust to taste) and coriander powder then cook the curry on a low flame for 15 minutes until the gravy is nice and thick. 
  • Garnish with dhania.



whole wheat flour - 1-cup

warm water - ½ cup

Oil - 2 tbsp

Salt - 1 tsp

OiL - For frying 

You will need a rolling pin and a deep frying pan


How to Cook:

  • Mix the flour and salt in a bowl.Dribble the oil over the flour and start rubbing into the flour with your fingers. 
  • Slowly add in the warm water and knead the dough by hand for 5 minutes till it forms a stiff ball. 
  • Be careful not to add too much water or the dough will be too soft/sticky (if this happens add some flour). 
  • Cover the dough with cling wrap and set aside for 30 minutes. Re-knead the dough and form small balls. 
  • Heat the oil in a kadai. 
  • You need a LOT of oil. 
  • We are deep-frying here.
  •  While the oil heats up (it needs to get really hot) on an oiled surface using an oiled rolling pin, roll out each ball in round shape. 
  • Gently lay in the flat rounds one at a time into the hot oil (do not drop them in or the hot oil will splash). 
  • The Puri will initially sink to the bottom and then rise to the top…you will want to hold the Puri below the surface of the oil until it fluffs up with hot air. 
  • The way to hold down the Puri below oil is to gently jab at it a few times with the back of a slotted spoon or skimmer. 
  • After 10 seconds, flip the Puri on the other side and fry for another 10 seconds till a light golden brown. 
  • Drain the oil out of the Puri by tilting it against the side of the pan and let it rest on a paper towel.

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