Traditional Bengali Breakfast

This is a Traditional Bengali Breakfast, specially served in winter season, when fresh peas and tomato, jaggerry are produced in Indian climate.

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For KACHORI :

for DOUGH :

Plain wheat floor, sun flower oil, salt, water

for STUFFING :

Fresh green peas,ginger, green chilies, asafoetida, dry roasted and powdered cumin seeds, coriander seeds, cinnamon sticks, cloves, green cardamom, sun flower oil, water.

For DUM ALOO :

Baby potatoes, onion, garlic, ginger, tomatoes, whole green cardamoms, cinnamon sticks, cloves, green chilies, mastered oil, fresh green peas, water.salt, coriander leaves,almond nuts,dry red chill.

For PATISHAPTA:

For BASE :

plain wheat floor, semolina, milk, jaggery. clarified butter.

For STUFFING :

Coconut, milk, jaggery, green cardamoms.

Miscellaneous items.

• Non stick pan set https://amzn.to/2Pmet72
• Wooden Non-Stick Spoons https://amzn.to/2BTM7O0
• Induction Cook top https://amzn.to/2QBSqOx
• Measuring Plastic Spoon https://amzn.to/2E4cxyb
• Electronic Kitchen Digital Weighing Scale https://amzn.to/2BTLF2f

Method :

For dough,

plain wheat floor, oil and salt(,required amount) are mixed so well that crumb consistent will come. then we add water as per requirement to make a soft dough but little stiff and tight and it cover with a wet cloth and allow to rest for 15 minutes.

For stuffing,

first fresh green peas, ginger, green chilies are made a paste in a mixer grinder.Then in a pan, 2 table spoon of oil is allow to warm, after that peas paste is add in the oil, then, one by one, asafoetida, salt(required amount), sugar(little amount), roasted and powdered cumin seeds, coriander seeds,cinnamon sticks, cloves, green cardamom, then cook it until the moisture in it completely dried up and peas paste starts to separate from pan. Then stuffing is ready.

for Kachori,

now divide the in medium pieces. Then, make into medium sized ball. and stuff every ball with green peas stuffing. and roll out all stuffed balls into small circle. now heat oil in a deep frying pan, when oil is sufficiently hot add one rolled small circle at a time and gently fry it. now Kachori is ready.

Method :

First boil baby potatoes, then let it cool. After that peel it all. now slice onion, and make a paste of onion, garlic, ginger , tomatoes, green chilies,almond nuts and dry red chili. Heat oil in a pan , temper the oil with whole green cardamoms, cinnamon sticks, cloves. Then add sliced onion, fry it until it turns pink, add the paste of onion,garlic, ginger , tomatoes, green chilies,tarmaric powder. Cook it till oil separates from the paste. Now add water and blanched green peas. when it starts boiling add boiled potatoes ans salt and cover it. after 5 to 7 minutes when gravy turns thick and potatoes cooked properly dum aloo is ready to serve, garnish it with coriander leaves and red chili.

METHOD :

For base,make a batter of plain wheat floor, semolina, milk, jaggery. little thin than pan cake batter.

now heat a flat pan,brush it with clarified butter, and spread the batter on the pan allow it to cook, when it separate from the pan base is ready.

for STUFFING :Heat a thick deep pan ,add grated Coconut, milk, jaggery, green cardamoms. cook till all ingredients mix very well and the mixture turn brow and sticky. the stuffing is ready. now spread the stuffing on the base and roll it, now the patishapta is ready to serve.