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Bengali

Bengali

Chanar Jeelapi (Paneer Jalebi)

  • Duration: 30 minutes + preparation time
  • Serves: 2–4 people

Authenticity Slice

Make sure that the oil is not too hot while frying the jalebis. The jalebis change colour slowly, so patience is the key!

Trivia Tadka

Are you a fan of jalebi? Then you must try this delectable Bengali version, which is made of fresh paneer or chhena, made of full fat cow milk. Chanar jeelapi is browner than the north Indian jalebi and also tastes different.

Ingredients

  • Chhena (cow milk cottage cheese) (150 gm)
  • Milk (2 tsp)
  • Refined wheat flour (maida) (1 tsp)
  • Baking powder (A pinch)
  • Cardamom (elaichi) powder (1/4 tsp)
  • Green cardamom (elaichi) (3–4)
  • Saffron (kesar) (a few strands)
  • Sugar (1 cup)
  • Water (1/2 cup)
  • Oil (for deep-frying)

Method

  • In a heavy-bottom pan, dissolve sugar in water and heat till it bubbles.
  • Add elaichi and continue boiling on medium heat, stirring occasionally, add saffron strands.
  • The syrup should be of single-string consistency.
  • In a paraat, mix flour, chhena, baking powder and elaichi powder and knead into a soft and moist dough using some water.
  • Roll the dough into medium thick rope of around 12 cm.
  • Slowly wind or coil the dough, make two and a half turns leaving small space between the turns.
  • In a flat pan, heat oil to medium hot.
  • Slowly add the paneer jalebis and fry till golden brown.
  • Immerse the fried jalebis immediately in warm sugar syrup.
  • Cover and let stand for a couple of hours.
  • Heat the syrup with the paneer jalebis till boiling point.
  • Cover and let cool for a few hours.
  • Paneer jalebis should absorb most of the syrup and swell in size.
  • Serve the paneer jalebis warm or cold.

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Aloor Singara
Bengali

Bengali

Aloor Singara (Bengali Samosa)

  • Duration: 30 minutes
  • Serves: 2-4 people

Authenticity Slice

The samosa should be cooked on low flame so that the shell is evenly pink and crisp.

Trivia Tadka

Bengali samosa is an important evening snack for Bengalis. It is different from the North Indian samosa due to the Panch Poran ingredients used in it. It is also called Singara or Moshla Cha and is one of the most popular snacks of Bengal.

Ingredients

  • Refined wheat flour (maida) (1 cup)
  • Potato, peeled and cut into small cubes (2)
  • Green peas (matar) (2 tbsp)
  • MTR Haldi Turmeric Powder (1/2 tsp)
  • Sugar (1/2 tsp)
  • Cumin powder (jeera) (1/2 tsp)
  • MTR Dhaniya Coriander Powder (1/2 tsp)
  • MTR Garam Masala (1/2 tsp)
  • Panchphoron (1/8 tsp)
  • Bay leaf (1)
  • Dried red chilli (sabut lal mirch) (1)
  • Asafoetida (hing) (a pinch)
  • Oil (For deep-frying)

Method

  • Heat three teaspoons of oil in a kadhai.
  • Add bay leaf, Sabut Lal mirch, hing and panchphoron.
  • When panchphoron starts to splutter, add the potatoes and stir for a few minutes.
  • Then, add salt, MTR Haldi/Turmeric Powder, sugar, jeera and MTR Dhaniya/Coriander Powder. Mix well.
  • Now, add matar and cook covering it until the potatoes turn tender. If required, pour very little water. The curry should be dry but not like fry.
  • Then, add MTR Garam Masala Powder and turn off the heat. Let the curry cool down.
  • Mix flour and salt into a bowl.
  • Add 1 tsp oil and enough warm water to make firm dough. Knead the dough on a floured surface until smooth and roll into a ball.
  • Divide the dough into equal lime-sized balls and roll out into a thin oval shape.
  • Divide this into two equal pieces with a knife.
  • Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
  • Fill the cases with the cool potato mix and press the two dampened edges together to seal the top of the cone.
  • Deep fry the Singaras in hot oil on low heat until crisp and brown.
  • Take them out and drain on a paper towel.
  • Serve hot with your favourite chutney or tomato ketchup.

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Kothu Parottas (Parottas Strips)
Tamil

Tamil

Kothu Parottas (Parottas Strips)

  • Duration: 25 minutes
  • Serves: 2-4 people

Authenticity Slice

If you want a spicier version, you can add some red chilli powder or curshed black pepper.

Trivia Tadka

Kothu Parottais a popular street food across Tamil Nadu. It’s cooked with left over parottas (a layered paratha made with maida), which are shredded and cooking with lots of sautéed onions and vegetables. Kothu Parottas are perfect as a breakfast delicacy or to kill that 4 pm hunger pang. 

Ingredients

  • Parotta (2-3)
  • Onion, sliced (1)
  • Tomato, finely chopped (1)
  • Green chillies (2-3)
  • MTR Garam Masala (1 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Curry leaves (kadi patta) (2-3)
  • Mint leaves (pudina patta) (3-4)
  • Green coriander (haradhania), chopped (1 tbsp)
  • Oil (2 tbsp)
  • Salt (to taste )

Method

  • Shred the parottas into small pieces or strips, and keep them aside in a plate.
  • Heat oil in a kadhai, add sarson and kadi patta. As the sarson sizzles, add the onion and green chillies. Stir till the onion turns golden brown.
  • Now, add the tomatoes and sauté for a while till they turn soft. Add the MTR Garam Masala Powder, some chopped hara dhania, and a few leaves of pudina.
  • Next, add the shredded parotta and mix everything together. Let it cook for 5 minutes.
  • Garnish with hara dhania and split green chillies.
  • Serve for breakfast with raita or as an evening snack.

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Farsi Puri
Gujarati

Gujarati

Farsi Puri

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

The harder the dough, the crispier the snack will be. Make sure to knead the dough well and to let it rest for at least 30 minutes. Serve only once the puris have cooled down completely, or else they will end up being soft instead of crispy.

Trivia Tadka

Once considered to be an exclusive festival snack, the now common tea-time favourite Farsi Puri, is a kind of a crunchy mathari made in Gujarati style. Farsi in Gujarati means crispy, which made it a very popular breakfast dish and an evening snack. 

Ingredients

  • Refined wheat flour (maida) (2 cups)
  • Cumin seeds (jeera) (1 tsp)
  • Carom seeds (ajwain) (1 tsp)
  • Salt (To taste)
  • Black pepper (kaalimirch), ground (10-15)
  • Oil (to knead the flour) (2 tsp)
  • Oil (For frying)

Method

  • In a parat, mix the refined flour with some salt. Add jeera , black pepper, ajwain  and the oil to the mixture.
  • Then, start kneading the flour after adding a little warm water. Once done, cover it and set aside for 30 minutes.
  • Divide the dough into equal parts into round-shaped portions.  Now, roll them out with the roller like a mathari/puri.
  • Heat some oil in a kadhai. Slowly glide in the puris into the kadhai, and fry till they turn brown.
  • Remove the Farsi Puris from the heat once done, and allow them to cool off on some kitchen paper or tissues for them to turn nice and crispy.
  • Serve them with some tangy mango pickle and tea. Store the rest in an airtight container. 

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Aloor Dum, Luchi and Mishti Doi

Aloor Dum, Luchi and Mishti Doi

Good food and Bengalis share an inevitable relationship so much so that people say they 'live to eat'. With varied vegetarian foods and sweets, the Bengali meal is always a treat. Luchi and Alur Dom are a typical meal which people savour with relish and it is so popular that no restaurant worth its name would delete it from its menu. It is one of the most popular holiday breakfast. This combination goes well with Mishti Doi served alongside as dessert.

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Aloor Dom
  • Duration:30 minutes
  • Serves:2 to 4 people

Authenticity Slice

Bengali

Remember that only baby potatoes should be used to make the Aloor Dom. A good trick is to prick the potatoes with a fork so that they get cooked evenly.

Ingredients

  • Baby potato (aloo) (8 to 10)
  • Onion, grated (1)
  • Tomato purée (½ cup)
  • Curd (dahi) (½ cup)
  • Green chillies (hari mirch), slit vertically (4)
  • Ginger (adrak), finely minced (1 tbsp)
  • MTR Haldi Turmeric Powder (½ tsp)
  • Sugar (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (½ tsp)
  • Yellow mustard oil (sarson ka tel) (2 tsp)
  • Desi ghee (1 tbsp)
  • Bay leaf (tejpatta) (1)
  • Salt (1 tsp)
  • Coriander leaves (hara dhania) (1 tsp)
  • MTR Garam Masala (1 tsp)
  • Cinnamon (dalchini) (2 sticks)
  • Green cardamom (hari elaichi) (2)
  • Pepper (kali mirch) (½ tsp)
  • Clove (laung) (3)
  • Cumin seeds (jeera) (½ tsp)

Method

  • Boil and peel the potatoes. Sprinkle on half-a-tsp of salt and half-a-tsp of the MTR Haldi Turmeric Powder and keep aside.
  • In a kadhai, dry-roast all the spices and let them cool.
  • In a kadhai, heat oil and fry the potatoes till they turn golden in colour. Drain them and transfer them onto a plate and keep aside.
  • In the same kadhai, add half-a-tbsp of ghee. Then, toss in the tejpatta and jeera and let them splutter.
  • Now, add in the green chillies and minced ginger. After a few seconds, put in the onion and keep sautéing till the mix has changed colour.
  • Next, add in the MTR Garam Masala, the MTR Haldi/Turmeric Powder, sugar and the MTR Lal Mirch/Red Chilli Powder. Keep sautéing for a minute and then pour in the tomato purée.
  • Once the oil has started to leave the sides of the kadhai, lower the flame and add in the dahi. Keep sautéing.
  • Then, toss in the potatoes along with a glass of water and bring to a boil. 
  • Let it simmer and keep cooking for 15 more minutes. Then, add in the rest of the MTR Garam Masala and mix well.
  • Garnish with hara dhania and serve with luchis, or as a side-dish with rice or chappati.

Luchi
  • Duration:25 minutes
  • Serves:2 to 4 people

Authenticity Slice

Bengali

If you want your Luchi to have a super soft texture then add in some extra ghee while kneading the dough, which should ideally be soft and smooth.

Ingredients

  • Refined wheat flour (maida) (2 cups)
  • Desi ghee (2 tbsp)
  • Water (-)
  • Salt (to taste)
  • Oil (for deep-frying)

Method

  • In a paraat (big, flat plate with shallow edges), add the maida, ghee and salt. Mix well with the help of a little water, say about 2 tbsp of it. After the first session of mixing, pour in some more water and knead the flour into a soft and smooth dough.
  • Cover the dough with a moist kitchen napkin and let it rest for 20 minutes.
  • Make lemon-sized balls of the dough and again cover them with a moist napkin for some more time.
  • Apply some oil onto the balls and with the help of a rolling pin, flatten each of them out into circles of about 3 to 4 inches diameter.
  • Heat oil in a kadhai. Once it is hot enough for frying, slowly slide in a rolled Luchi.
  • Use a metal-slotted spoon to push down and immerse the dough disc deeper into the oil. It should start puffing up in a few seconds’ time. When it has fully puffed up, turn it over, let it become a light brown in colour on the other side, and then transfer onto a thali.
  • Drain any excess oil with the help of a kitchen towel or tissue paper.
  • Serve the Luchi hot with aloor dom, cholar dal, or any other curry.

Mishti Doi
  • Duration:30 minutes
  • Serves:2 to 4 people

Authenticity Slice

Bengali

Remember that Mishti Doi never fails to taste great when stored in earthenware pots. While preparing it though, take care to not burn the jaggery. Also, take care not to add curd to the milk while it is hot, or else it will curdle further.

Ingredients

  • Milk (1 litre)
  • Curd (dahi) (3 to 4 tbsp)
  • Jaggery (gud) (300 gm)
  • Earthen pots (handi) (for dahi-making )

Method

  • In a kadhai, boil the milk on a medium flame till it has reduced to half its original volume. Keep stirring intermittently to prevent the milk from scorching. Once done, let the milk cool to a lukewarm temperature.
  • Meanwhile, add jaggery to a heavy saucepan and let it melt. Use 2 tbsp of water if required.
  • Next, add the reduced milk to the melted jaggery and mix well till they have blended.
  • Then, add some dahi to the mixture and stir gently to mix.
  • Next, pour this mix into a handi and keep in a warm, dark spot for the Mishti Doi to set.
  • When the Mishti Doi has set (it takes a few hours), refrigerate it for a few hours and then serve.

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Malpua
Uttar Pradesh

Uttar Pradesh

Malpua

  • Duration: 1 hour
  • Serves: 5-6 people

Authenticity Slice

In case the batter has become too thin, a good trick is to add in a few tbsps of maida to thicken it.

Trivia Tadka

Malpua is a very popular and rich dessert dish belonging to the Bhojpuri region of eastern Uttar Pradesh. It is traditionally prepared to mark Holi, Dussehra and Basant Panchami.

Ingredients

  • Refined wheat flour (maida) (2 cups)
  • Sugar (1 cup)
  • Milk (2 cups)
  • Curd (dahi) (1 tbsp)
  • Green cardamom (hari elaichi) powder (a pinch)
  • Saffron (kesar) (2 to 4 strands)
  • Pistachio (pista), finely chopped (1 tbsp)
  • Rose essence (4 drops)
  • Desi ghee (for frying)

Method

  • Boil the milk and continue stirring it till it has become condensed milk, or till it has reduced to about ⅓ of its original volume.
  • In a deep-bottomed vessel, heat the sugar along with 1 cup of water to make the sugar syrup. Mix the kesar and rose essence into it. 
  • In a bowl, put in the maida and mix the curd, condensed milk and elaichi powder with it. Mix it well enough to make a thick batter. Cover and set aside for 2 hours. 
  • Heat ghee in kadhai. Now, using a deep, round-shaped spoon, slowly pour a little mixture at a time into the oil. Keep shallow-frying till the Malpuas have become golden brown in colour.
  • Dip all the Malpuas in the sugar syrup till they are fully soaked.
  • Take out the Malpuas from the syrup and arrange them on a plate and garnish with the chopped pista pieces.
  • Serve as dessert after lunch or dinner.

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Labanga Latika
Bengali

Bengali

Labanga Latika

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

It is good to remember that the dough should neither be too soft nor too stiff. Also make sure that the Latika is not over-stuffed and that it is sealed well. And, always fry the Labanga Latika over a low flame.

Trivia Tadka

This famous Bengali sweet dish gets its name from a type of clove that is called ‘labanga’. Labanga Latika is a simple poorie that is stuffed with mawa and sealed with a clove. It is generally served after Durga Puja to celebrate Bijoya Dashami, a day on which people visit neighbours to seek the blessings of elders. The elders traditionally greet the visitors with this sweet dish.

Ingredients

  • Refined wheat flour (maida) (1 cup)
  • Desi ghee (2 tbsp)
  • Baking soda (a pinch)
  • Salt (a pinch)
  • Clove (laung) (5 to 6)
  • Mawa (¼ cup)
  • Green cardamom (hari elaichi) powder (1 tsp)
  • Sugar powder (3 tbsp)
  • Sugar (1 cup)
  • Water (½ cup)

Method

  • Take 2 cups of flour and pour ¼-cup of hot oil into it. Mix it well and knead into a stiff dough using a little water. Keep it covered for about half-an-hour. Knead once more and make lemon-sized balls from the dough.
  • Meanwhile, prepare the stuffing. In a bowl, mix the mawa, elaichi powder and sugar powder. Keep gently stirring it for about 5 to 6 minutes. Cool and divide the stuffing into equal portions.
  • To prepare the sugar syrup, take the sugar along with some water in a pan and keep heating on medium heat till it gets to medium-thick consistency. Take it off the flame and keep aside.
  • Now, taking 1 dough ball at a time, roll out medium-sized poories and place a portion of the stuffing at the centre of each of them.  
  • Then, take both ends of each poorie, make them overlap and firmly seal them up. Turn them on the other side and make the other 2 ends overlap as well. It should come to form a cylindrical shape. Use a single clove to fasten each cylindrical pocket properly at the top.
  • Deep-fry these on medium heat until they are golden brown in colour.
  • Now, transfer them into the sugar syrup after draining out any excess oil. Scoop out after some time.
  • Serve the Labanga Latika hot or cold.

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Patishapta Pitha
Bengali

Bengali

Patishapta Pitha

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Coconut has a tendency to burn easily, so remember to be careful while cooking it. Conversely, if you like raw coconut better, you can skip the roasting part entirely.

Trivia Tadka

This popular Bengali dessert is usually made during the winters and is heartily enjoyed with warm tea. It is easy to prepare and is made with thin refined flour, rice flour and semolina crepes filled with coconut and jaggery.

Ingredients

  • Refined flour (maida) (1 cup)
  • Sooji/semolina (½ cup)
  • Rice flour (¼ cup)
  • Sugar (1 cup)
  • Milk (1 cup)
  • Water (as required)
  • Oil (for frying)
  • Grated coconut (1 cup)
  • Jaggery (gud) (2 tbsp)
  • Green cardamom (hari elaichi) (2 tbsp)

Method

  • In a bowl, mix the grated coconut or khoya with jaggery.
  • Heat a kadhai and sauté the mixture on a low flame. Then, add in the elaichi.
  • Keep stirring the mixture till it has become sticky. It will take 20 minutes or so for this to happen. Keep aside and let it cool on its own.
  • Meanwhile, in a bowl, mix the rice powder and maida with a pinch of salt and water. Mix carefully till all lumps have dissolved.
  • Heat a non-stick frying pan. Sprinkle some oil on it and spread out the flour mixture in wide spirals to make a full circle. Allow the mixture to fry and swell up a bit.
  • Place the freshly-prepared Patishapta Pitha filling at the centre of the circle and roll it up. Keep frying till its colour has changed to light brown.
  • Repeat with the remaining mixture.
  • Serve hot.

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Luchi
Bengali

Bengali

Luchi

  • Duration: 25 minutes
  • Serves: 2 to 4 people

Authenticity Slice

If you want your Luchi to have a super soft texture then add in some extra ghee while kneading the dough, which should ideally be soft and smooth.

Trivia Tadka

Luchi is the Bengali answer to the much-loved poorie. Though similar in form to that north Indian deep-fried delicacy, the dough for Luchi is prepared by mixing maida flour and desi ghee, making the Luchi much softer. It is best served with Bengali aloor dom.

Ingredients

  • Refined wheat flour (maida) (2 cups)
  • Desi ghee (2 tbsp)
  • Water (-)
  • Salt (to taste)
  • Oil (for deep-frying)

Method

  • In a paraat (big, flat plate with shallow edges), add the maida, ghee and salt. Mix well with the help of a little water, say about 2 tbsp of it. After the first session of mixing, pour in some more water and knead the flour into a soft and smooth dough.
  • Cover the dough with a moist kitchen napkin and let it rest for 20 minutes.
  • Make lemon-sized balls of the dough and again cover them with a moist napkin for some more time.
  • Apply some oil onto the balls and with the help of a rolling pin, flatten each of them out into circles of about 3 to 4 inches diameter.
  • Heat oil in a kadhai. Once it is hot enough for frying, slowly slide in a rolled Luchi.
  • Use a metal-slotted spoon to push down and immerse the dough disc deeper into the oil. It should start puffing up in a few seconds’ time. When it has fully puffed up, turn it over, let it become a light brown in colour on the other side, and then transfer onto a thali.
  • Drain any excess oil with the help of a kitchen towel or tissue paper.
  • Serve the Luchi hot with aloor dom, cholar dal, or any other curry.

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Mini Samosa
Rajasthani

Rajasthani

Mini Samosa

  • Duration: 30 minutes + soaking time
  • Serves: 2 to 4 people

Authenticity Slice

Make sure not to fry the samosas on high heat or they will turn out oily and soggy.

Trivia Tadka

The Mini Samosa is a pint-sized variant of the regular samosa. Unlike the regular samosa, which is best consumed fresh, the minis can be stored and savoured for 10 to 12 days after being prepared as they are stuffed with roasted moong dal and not the usual, and more perishable, potato mixture. The Mini Samosa used to be a fairly popular snack, but over the years has become a must-serve on Holi.
 

Ingredients

  • Refined wheat flour (maida) (2 cups)
  • Oil (1 cup)
  • Salt (to taste)
  • Green gram (moong dal) soaked for 6 to 8 hours in water with a pinch of baking soda ( 1/2 cup)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • MTR Garam Masala (1 tsp)
  • MTR Dhaniya/Coriander Powder (1 tsp)
  • Salt (1 tsp)
  • Dry mango powder (amchur) (1 tsp)
  • Asafoetida (hing) (a pinch)
  • Cumin seeds (jeera) (1 tsp)

Method

  • First, prepare the moong dal masala. In a mixer-grinder, work up the dal using minimum water. 
  • Heat oil in a kadhai and toss the jeera into it. As it begins to crackle, add in the hing and the dal paste. Stir well.  
  • Next, add in the salt, MTR Lal Mirch/Red Chilli Powder, MTR Garam Masala, MTR Dhaniya/Coriander Powder and amchur powder. Keep stirring till the mixture has dried up. 
  • For the samosa crust, sieve the maida into a paraat (big, flat plate with shallow edges). Then, add in some salt and oil and mix it all very well.
  • Next, add in a small quantity of water and make a smooth dough. Make small, round rolls with the dough.
  • Using a rolling pin, flatten it out like a chappati, which should be around 4 to 5 inches in diameter.
  • Then, cut it along the diameter into 2 equal halves. Pat some water along the diameter and join the edges to form a cone.
  • Next, place a bit of the filling inside the cone and seal up the third side. Make about 5 to 6 of these. 
  • In a kadhai, heat oil and deep-fry the filled cones till they have become evenly light brown. 
  • Drain any excess oil on a rack or on a kitchen towel. 
  • Serve hot or cool.
 

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