Niramish Alur Dom (Potato Gravy Without Onion and Garlic)

I know I haven’t been able to post anything recently. Well, I may not have been able to work on my blog as much as I usually do but I have learned some amazing recipes. Debarshi’s parents are visiting us from India and believe it or not, I have been most fortunate by this visit. You see, I dabble and experiment with many recipes and different cuisines. However, the truth is, I don’t know many authentic Bengali recipes. So, everyday while Debarshi’s mom is preparing a delicious fish curry or a quick stir fry, I am ready with my notepad and pen and writing everything down. I am going to start this delicious journey with a simple potato gravy also known as Niramish Alur Dom. The specialty of this gravy is, it is prepared without any onion and garlic so perfect for those fasting days as well.

If you are wondering about the whole fasting thing, then let me explain. In India, we divide vegetarian food into two groups – 

1. The regular vegetarian food which contains no meat, eggs or fish.
2. The special fasting day approved vegetarian food which does not include certain vegetables like onion and garlic. These two vegetables are said to add flavor and heat in the food and by eliminating these two, we eliminate any lingering fragrance of the food. Personally I don’t prefer fasting, however, these dishes taste so delicious that I don’t mind cooking them. Plus, if you hate cutting onions and peeling garlic then definitely give this recipe a try.

The other recipe of Alur Dom on my blog is different. It has onion and ginger. If you haven’t yet tried it, I would highly recommend doing so. It would give you an idea of the difference in preparation and flavor of these two recipes.

My mom in law prepared this Niramish Alur Dom as a special treat for Debarshi. Debarshi asked her to prepare something authentic and she prepared this potato gravy with Koraishutir Kochuri (Pea stuffed deep fried puffed breads).

I wont make you wait anymore, here’s the recipe:

Ingredients:

• Potato - 2 medium sized russet potatoes, peeled, cut into big pieces and washed
• Tomato - 1, big, diced
• Red Pepper Pods – 1-2
• Cumin Seeds – ½ teaspoon
• Asafoetida – ¼ teaspoon
• Turmeric powder -  ¼ teaspoon
• Salt – ½ teaspoon (to taste)
• Sugar – ¼ teaspoon
• Coriander Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon
• Green Cardamom – 2, crushed lightly
• Garam Masala – ¼ teaspoon
• Mustard Oil – about 3 tablespoons

Directions: 

• Boil the potatoes.
• Heat a non stick pan on medium- high heat.
• Add the oil in it. Heat it till it smokes then reduce the heat and add the Red Pepper Pods, Cumin Seeds, Asafoetida and Green Cardamom.
• Add the tomatoes with the spices (Coriander Powder, Red Chili Powder, Salt, Turmeric powder and Sugar).
• Keep frying this till the oil begins to separate.

• Add the Potatoes in it along with the stock (water in which the potatoes were boiled) and mix well. 
• Add the Garam Masala and adjust the Salt and cover and cook for a couple of minutes to let the spices blend with the Potatoes. Keep the heat on low at this time.
• When the gravy reaches your desired consistency Niramish Alur Dom is ready. Serve with Koraishutir Kochuri.

Photo shows the other recipe of Alur Dom with Luchi (puffed bread).

Recommended reading:

• Alur Dom (Bengali recipe: Potatoes with gravy)
• Luchi – Deep Fried Puffed Bread
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Indian Salad
• Top 10 Spices to keep in your kitchen
• Plain Paratha (Fried Flat Bread)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Masala Kachori (Indian Puffed Bread with Spices)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)
• Alu Soa Sabji (Potato stir-fried with Dill)

Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)

Recipe Courtesy: Mamma

Kopi Alur Chochchori is one of the easiest and delicious stir fries you will ever learn. My mom has tons of vegetarian recipes which she prepares during Durga puja and other fasting days. A simple cauliflower and potato stir fry may sound like nothing special, but it is sheer divine for vegetable lovers. If you have never had a complete Bengali vegetarian menu before you wont know what all you are missing. These veg dishes are prepared with very less oil and spices and they go very well with Luchi or Paratha. You can also serve the Kopi Alur Chochchori with hot steamed rice and Dal. Plus, I think it is always good to know some quick vegetarian dishes because you don’t always have the time or the desire to cook heavy non vegetarian curries. The good thing is, since cauliflower is low on carbs, you can also enjoy this on Keto diet. Just skip the potatoes and enjoy the Chochchori with a cheese naan.

Growing up, this Chochchori was one of my favorites during winter months. These days of course you can enjoy anything at any time but it wasn’t like this when we were kids. Cauliflower used to be a winter vegetable and you can always tell its fresh taste and fragrance in the dish. After winters, we used to wait for several months till we can enjoy this dish again. A ladle full of this Chochchori with a hot crispy Paratha and a slice of my favorite pickle still brings a big smile on my face. 

This dish is very different from our North Indian Alu Gobhi (Curried Potatoes with Cauliflower) because of the addition of Panch Fhoron which is a combination of five whole spices (Fenugreek Seed, Nigella Seed, Cumin Seed, Black Mustard Seed and Fennel Seed). I think what I love most about this dish is its pure simplicity. You can obviously create a delicious dish using tons of ingredients but if you can create something heavenly using a handful then that’s pure talent.

Try to find fresh cauliflower and green chilies for this Chochchori because they will bring the best flavors. I have seen my mom cut potatoes in different ways for different dishes but alas I do not have that skill set. However, it does not affect my enthusiasm to cook and share my favorite dishes and they do taste terrific irrespective of the shape of the potatoes. Believe me there is nothing more satisfying than a homemade hand me down dish so do give this a try.

Ingredients: 

• Cauliflower- ½ of medium sized cauliflower, cut into 1 inch thin florets 
• Potato – 2, medium 
• Panch Fhoron – 1 teaspoon
• Green chilies – 2, split in halves
• Turmeric powder: ½ teaspoon
• Mustard Oil -  2 tablespoons
• Salt - ½ teaspoon

Directions: 

• Cut the Potatoes in half lengthwise and then cut them in thin long pieces shaped like the alphabet ‘D’. Alternatively, you can cut them in cubes or whatever shape you feel easy.
• Wash them and pat them dry with a paper towel
• Heat a wok on high heat.
• Add the Oil in it and wait for a few seconds.
• When the oil begins to smoke, turn down the heat to medium and temper the Oil with Panch Fhoron and Green Chilis.
• After a few seconds, add the Potatoes in it. 
• Fry till the potatoes are golden in color. Then add the Cauliflower florets.
• Fry the cauliflower for a few minutes when they start looking a bit fried and develop a golden color, add the Turmeric Powder and Salt and mix well.
• Turn down the heat to low and cover and cook for ten minutes. 
• Mash a piece of potato with your spatula and break a cauliflower floret in half, if they are cooked then turn off the heat. Kopi Alur Chochchori is ready to be served. If not continue to cook for another 5-10 minutes.
• Serve hot with Luchi or Paratha or Rice, Dal, onion rings and pickles.

Recommended Reading:

• Plain Paratha (Fried Flat Bread)
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Alu Kopir Torkari (Potatoes with Cauliflower Stir Fry/ Curry)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Alu Shimla Mirch Sabji (Potatoes with Bell Peppers Stir Fry)
• Alur Dom (Bengali recipe: Potatoes with gravy)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Bhindi Kalonji – Okra with Indian spices
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Masala Alu (Stir fried Potatoes with Indian spices)
• Top 10 Spices to keep in your kitchen
• Keto Garlic Naan
• Moonger dal (Yellow Lentils soup)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Panch Fhoron
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Kacha Aamer Ombol (Bengali chutney with Unripe Mango)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Kopi Chechki (Stir-fried Cauliflower and vegetables)
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Alu Soa Sabji (Potato stir-fried with Dill)

Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)

Photo Courtesy: Dr. Debarshi Chatterji

Sometimes we crave for simple dishes, this torkari (vegetarian stir fry) is exactly for those days. Prepared within 15-20 minutes and with a handful of ingredients, this torkari tastes great with Luchi (deep fried puffed bread) or Paratha (fried flat bread). I love enjoying this torkari on weekends hot from the wok or on cold winter mornings. You can also cook some extra and keep in the fridge so that you can warm it up later and enjoy.

If you have never used Kalo Jeere in your cooking, it’s time to give it a try. Kalo Jeere or Nigella seeds taste like onion and black pepper. Combined with some Dry Red Chilies and Asafoetida they immediately instill a beautiful flavor and texture in the dish and enhance the flavor of the Potatoes. I will say it’s worth a try!

Ingredients:

• Nigella Seeds – ½ teaspoon
• Whole Dry Red Chili –2-3
• Potato - 2 big russet potatoes, cut into small cubes
• Mustard Oil – about 2-3 tablespoons
• Asafoetida – about ¼ teaspoon
• Turmeric Powder -  ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Sugar – ¼ teaspoon
• Tomato - 1, medium, pureed
• Cilantro – a handful, washed and chopped

Directions: 

• Heat a wok on medium- high heat.
• Add the Oil in it.
• Pat dry the Potatoes.
• When the oil starts smoking, reduce the heat to medium low and add the Whole Dry Red Chili, Nigella Seeds and Asafoetida. 
• Wait for a few seconds so that the seeds start sizzling, then add the Potatoes in the wok.
• Fry till the Potatoes are golden in color. Then cover and cook for 5 minutes so that they cook a bit.
• Now add the Tomato puree in it and mix well.
• Add the Turmeric Powder, Salt and Sugar and fry till the extra water evaporates. The gravy should be thick. 
• Cover and cook for 5-7 more minutes till the potatoes are cooked through. Press with your spatula to check.
• Garnish with Cilantro and serve with Luchi or Paratha.

Tip: I use my Nutri Bullet (extractor blade) to make the tomato puree.

Recommended reading:

• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Top 10 Spices to keep in your kitchen
• Nutri Bullet – now cook gourmet foods whenever you want
• Indian Salad
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Know more about Kalonji or Nigella seeds
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Chichinda Pyaz Sabji (Snake gourd and Onion stir fry)

How to re-use the leftover dough

Photo Courtesy: Dr. Debarshi Chatterji

(Thanks to Ishita di and Joyeeta di for sharing this wonderful idea with me.)

I love making Luchi and Parathas from scratch. I make them on weekends, special occasions, while inviting guests and it often happens that I am left with a lot of dough. This usually leaves me with only one option, use up all the dough by making extra breads (Luchi or Paratha). Once they are ready you can either consume them within the next few days or freeze them. In order to freeze the breads, I cool them completely then pack them up in aluminum foils and zip locks. Then, whenever we feel like eating them, I keep them for a few hours in the fridge or about 20 minutes at room temperature. It is really easy to warm them up on the stove top or in the microwave and then you can enjoy them with any curry or Sabji. While this option works well, it also means that after laboring in the kitchen the whole day and entertaining guests, I have to spend additional time in the kitchen to prepare breads which will be consumed later. Earlier I didn’t know what else to do with the leftover dough, however recently, I came to know that we can just freeze it! I tried this and it worked so well that I thought of sharing this with you.

Suppose you have some leftover dough (now don’t go for this option for small amounts of dough, I follow this only if it is more than a cup), first divide the dough into two or three parts (depends on how much you have left, small portions are best to freeze) then put the dough in a zip lock bag, seal it and place it in the freezer. When ready to use, keep it outside at room temperature for two- three hours so that it gets properly thawed, then roll and fry the Luchis or Parathas. Make sure that your dough fits properly in the zip lock bag and there is no air inside it. Roll the bag and secure the lock so that maximum air is pushed out. You can also use parchment paper to divide the dough into portions or use smaller bags for easy access.

A Luchi/ Paratha dough will usually have a really good amount of moen (oil) in it. You can also use it to prepare some Namkeens. I took the recipe from my mom and prepared a test batch with it. It was a success and the next time I prepare it, I will make sure to click some photos and share the recipe with you.

Tip:

• It is always good to write on the zip locks exactly what you are freezing, especially when you are doing it in portions. You can write ‘Dough for Paratha, Bag 1 of 3’ and so on.

Recommended Reading:

• French Paratha (Potatoes with Chicken stuffed Paratha)
• Plain Paratha (Fried Flat Bread)
• Masala Kachori (Indian Puffed Bread with Spices)
• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Luchi – Deep Fried Puffed Bread
• Kabiraji Paratha (Fried bread stuffed with Potatoes and Egg)
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Easy Homemade Naan
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Namkeen (Savory Deep Fried Indian Snacks)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)

Gajar Alu Matar (Curried Carrots and Potatoes with Peas)

Photo Courtesy: Dr. Debarshi Chatterji

Julia Child said, “You don’t have to cook Fancy or Complicated Masterpieces, just GOOD FOOD from FRESH INGREDIENTS”.

Today my article is all about this quote. The curry I am going to share with you is a simple homemade comfort food or as some would say, food for the soul. I prepared this curry with the Paneer Alu Pulao but you can also enjoy it with some plain Parathas. Now it may look rich and red in color but believe me this is a very light and healthy curry loaded with delicious vegetables. 

This is an easy and quick curry and a blessing for those who either do not cook much or do not like spending much time in the kitchen. So, without further ado, I present to you, today’s dish - Gajar Alu Matar (Curried Carrots and Potatoes with Peas)

Ingredients:

• Potatoes – 1 cup (approximately ½ of a big potato), cut into small cubes
• Carrots – 1 cup, peeled and cut into small pieces
• Peas – about ¾ cup (I used frozen)
• Tomatoes – 1 cup, cut into small pieces
• Meat masala – 1 tablespoon
• Cumin seeds – ¼ teaspoon
• Ginger – 1 inch, finely chopped
• Green chilies – 1-2, finely chopped
• Garam masala – ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Oil –2-3 tablespoons

Directions:

• Heat a wok over high heat.
• Add the Oil in it.
• After a couple of seconds, add the Cumin Seeds. 
• When they start sputtering add the Potatoes (Tip: The potatoes should be well drained and patted dry otherwise they will make the oil jump). Cover with a Splatter Screen if required.
• When the Potatoes start turning golden, add the Carrots and mix well. 
• After 2-3 minutes, add the Tomatoes, Peas, Ginger and Green chilies and mix well.
• Fry for about a minute, you will see the tomatoes turning soft. Now add the Meat masala and Salt and mix well. 
• Fry for about 15 seconds then add 1 and ½ cups of water (This will depend how much curry you want).
• Since the wok is hot, the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. 
• Add the Garam Masala, mix well and cover. Allow it to cook for another 10 minutes.
• Press a piece of Potato under your spatula to check if it has been cooked through. 
• Turn off the heat and serve hot with Pulao or Paratha.

Tip:

• Since this curry does not have any Onion or Garlic in it, it makes a very good option for the fasting days. Enjoy it with some Luchi.

Recommended Reading:

• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Plain Paratha (Fried Flat Bread)
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Jeera Rice (Rice flavored with Cumin Seeds)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Matar Mushroom (Peas and Mushroom in a creamy gravy)
• Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Egg Curry (Bengali recipe: Fried Eggs curry)

Alu Chochori (Bengali recipe: Potatoes with Indian Spices)

Photo Courtesy: Dr. Debarshi Chatterji

I usually try to prepare Debarshi’s favorite dishes on his birthday. So, Payesh, Bhat, dal, Panch Bhaja with Mangsho are all a big yes! I start his birthday celebrations with his favorite breakfast – Luchi ar Alur Dom. However, this year, Debarshi asked me to prepare a different torkari (vegetable dish). He said that he was craving for his mom’s Alu Chochori (Potatoes with Indian Spices). So, I said why not, it’s your birthday and you will get whatever you desire.

Photo features (from top right): Payesh (Bengali Rice Pudding), Mangsho (Goat Curry), Dal (lentils), Panch Bhaja (deep fried vegetables) and Bhat (rice).

Photo features: Luchi ar Alur Dom (Deep Fried Puffed Bread with a Potato gravy)

So, the next day, I called my mom-in-law and got the recipe from her. Now this is a very plain and easy dish. You wont have to buy anything special for this torkari. In fact, if you have prepared any Indian torkari before, you will have an idea how to prepare this dish.

If you are a potato lover, you will love this torkari. The soft cubes of potatoes with the tomato ginger gravy will truly satisfy all your potato cravings. This hot and sweet Alu Chochori goes very well with a crisp fhulko Luchi but you can also enjoy it with plain Parathas.

Now if you check the ingredients, you will find something new, which you may not have used before - Kashmiri Mirch. This chili brings a bright red color to the food and is used mainly in the preparation of tandoori dishes. Kashmiri Mirch is just like Paprika, not hot to taste but a very good spice to create the rich color in the curries and other dishes. If, however, you would like the dish to be hot, add some Green Chilies or Red Chili Powder in it. You can easily get the Kashmiri Mirch Powder from your local Indian store.

Photo features: Tandoori Chicken and grilled zucchini and bell peppers with a side salad

We will also be using some Whole Wheat flour in this dish. Alu Chochori is a dry dish and the addition of Tomato pulp and Ginger paste will leave some gravy. In dishes like this, where you want the gravy to cling with the vegetables, using a little flour is a good idea as it absorbs all the extra water from the gravy and leaves this beautiful thick coat of spices on the Potatoes. Sprinkle the flour slowly over the Chochori and mix and you will immediately see the flour absorbing the extra water.

Serve the Alu Chochori hot with Luchi or Paratha.

Ingredients:

• Bay Leaf – 1 or 2
• Dry Red Chili – 1 or 2
• Potato - 2 big russet potatoes, cut into small cubes
• Oil – about 3 tablespoons
• Asafoetida – about ¼ teaspoonPanch Fhoron – about ½ teaspoon
• Turmeric Powder -  ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Sugar – ½ teaspoon
• Ginger -  about 1 inch
• Tomato - 2, medium
• Coriander Powder – ¼ teaspoon
• Kashmiri Mirch – ½ teaspoon
• Whole Wheat Flour – 1 tablespoon

Let’s do a little prep:

• Take the Tomato and Ginger and make a paste. You may use Nutri bullet or a food processor for this.

Directions to prepare the Alu Chochori: 

• Heat a wok on medium- high heat.
• Add the Oil in it.
• Pat dry the Potatoes.
• After about half a minute, add the Bay Leaf, Dry Red Chili and Asafoetida. 
• Wait for a few seconds, then add the Potatoes in the wok.
• Fry till the Potatoes are golden red in color.
• Now add the Ginger and Tomato paste in it and mix well.
• Reduce the heat to medium and fry for 5-7 minutes. 
• Add the spices (Turmeric Powder, Salt, Coriander Powder and Kashmiri Mirch) in it and mix well.
• Reduce the heat to medium low and cover and cook for 5-7 more minutes. 
• Add the Sugar and mix well to let it blend with the Potatoes and the paste.
• Reduce the heat to low and add just a little water (maybe 1-2 tablespoons) and cover for another 2-3 minutes to thoroughly cook the potatoes.
• Now the torkari is ready, if you still see some gravy, sprinkle some Whole Wheat Flour on it which will help to absorb the extra water and make the spices stick on the Potatoes. 
• Serve with Luchi or Paratha.

Recommended reading:

• Alur Dom (Bengali recipe: Potatoes with gravy)
• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Nutri Bullet – now cook gourmet foods whenever you want
• Tandoori Chicken
• Indian Salad
• Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Alu Soa Sabji (Potato stir-fried with Dill)

Kabiraji Paratha (Fried bread stuffed with Potatoes and Egg)

Photo and Recipe courtesy: Dr. Debarshi Chatterji

Kabiraji means frying fish or chicken cutlets (thin slices of meat) in a batter of egg. This recipe is however, a different version of Kabiraji. You see, a few weeks ago, I asked Debarshi for some simple Alu Paratha but when he boiled the potatoes, he asked me if I would like to try something new. I said, yes! why not? and hence he came up with this recipe. 

Debarshi prepared Potatoes and Egg Paratha and named it Kabiraji. The preparation is very similar to the French Parathas but the part where we cook the eggs is different so I will recommend you to read the entire recipe before starting.

Also, once you prepare and enjoy the yummy Parathas don’t forget to use the leftover Pur (stuffing) to prepare the yummy Pakoras (fritters).

Ingredients for the Pur (stuffing):

• Potato –1 big russet potato, cut in half
• Salt – about 2 pinches for boiling the potatoes + ¼ teaspoon for frying the eggs + about ½ teaspoon for making the Pur
• Eggs – 3, large
• Oil – 2-3 teaspoons (for frying the eggs) + 4 tablespoons (for making the Pur)
• Onion – ½ cup, finely chopped
• Green Chilies - 2-4
• Cumin Seeds – 1 teaspoon
• Cilantro – about ½ cup chopped
• Cumin Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon
• Coriander Powder – ½ teaspoon
• Garam Masala – ½ teaspoon
• Amchur – ½ teaspoon

Ingredients for the dough:

• Whole Wheat Flour – 1 cup
• All Purpose Flour – 1 cup
• Salt - ½ teaspoon 
• Oil – 4 tablespoons (to be used while kneading the dough) + plus 2-3 tablespoons for frying the Parathas

Let’s do a little prep:

• It’s time to take out the pressure cooker. Wash the potato and put it in the pressure cooker with enough water to cover it.
• Add 2 pinches of Salt in it.
• Attach the rubber and the whistle on the lid and cover the cooker.
• Heat the cooker on medium heat and wait for 2-3 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, remove the potato from the cooker and place it in a bowl filled with ice.
• Allow 5-10 minutes then touch cautiously to check if the potato is cool enough to handle.
• Peel the potato (carefully certain spots may still be hot).

Let’s fry the eggs:

• Heat a skillet over medium heat and add 2-3 teaspoons of oil in it.
• Add the eggs in it one by one.
• When the eggs begin to set, sprinkle the Salt (¼ teaspoon) and gently pull the eggs across the pan with an inverted spatula, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until it is thickened and no visible liquid egg remains. Do not stir constantly. 
• Remove from heat and transfer to a plate.

Tips: 

• Keep the eggs soft, do not over fry them. See the below photo? This is how they should look.
• Make sure you are not dropping any egg shells in the skillet. If you are having trouble, use a small bowl. Crack each egg into the bowl, check for shell fragments, then pour it into the pan. This is also a great way to make sure that we are not using any rotten eggs.

Directions for kneading the dough:

• Add the Whole Wheat Flour, All Purpose Flour, Salt and Oil (4 tablespoons) in the bowl.
• Give them a whir on the lowest speed until well blended.
• Now we start the kneading, attach the hook and start the mixer on the lowest speed and slowly start adding half a cup of water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula.
• I keep it running until the dough begins to come together adding a tablespoon of water at a time.
• At this stage it will look dry, normally for 2 cups of flour 1 cup of water will be sufficient so make sure not to add too much water at this stage. Keep running the mixer.
• Now sometimes the dough turns out a bit stickier, I usually add a little flour and keep kneading it until its smooth and almost non sticky.
• Remove the hook and cover the bowl. Let the dough rest while we prepare the Pur (stuffing).

Tip: 

• Use lukewarm water for a smooth soft dough.

Let’s prepare the Pur (Stuffing):

• Mash the boiled potato and the egg together. You can use your hands to remove any lumps (let it cool down before using your hands).

• Heat a wok over medium high heat.
• Add about 4 tablespoons of Oil in it.
• Add the Cumin Seeds and let them sputter.
• Add the Onion and Green Chili in the wok and fry them till they are golden brown in color (caramelizing the onion ensures that it mixes well with the mashed potato and egg).
• Add the mashed Potato and egg in it and mix well.
• Fry the mixture for a while then start adding the spices (Salt, Cumin Powder, Red Chili Powder, Coriander Powder, Garam Masala and Amchur). Mix everything well and fry the whole mixture on medium heat for about 15 minutes. 
• Add the Cilantro, mix well and fry for another 10 to 15 minutes.
• Allow the Pur to cool down a bit.
• The prepared Pur will look like below. Now lets’ fry the Parathas.

Let’s do a little prep:

• Re-knead the dough for a few seconds. Then divide the dough into two equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 6 equal pieces. 
• Now these 6 pieces will make 6 Parathas. Take a piece of dough between your palms and roll it into a ball. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out. This stuffed Paratha will be thicker than the Methi Saag Paratha or Plain Paratha so there should be enough dough in each piece to form a cup so that we can fill the Pur inside it. 

• Now take a piece of dough and roll it with both your palms. Press the dough roll with both your palms and start flattening the edges, the trick is to keep the edges thin and the center thick. Put about 2 tablespoons of the Pur in the center of this dough cup. 

• Carefully pull the edges together to close it and make a crown on top, it will look like a garlic head.

• Press the ball between your palms lightly to flatten it a little like a disc. Do the same with all the dough balls. Fill them up with the Pur and close the edges and flatten them like discs.

• Dip that disc of dough lightly into the All Purpose Flour. This will give it a smoother texture. Place the disc on the rolling board and start rolling it.
• I usually spread a little flour whenever the dough starts to stick on the board and roll it into a round shape with even thickness on all sides. 
• Roll the Parathas very gently so that the stuffing does not break out.
• It takes some time and experience to measure the stuffing. It may break out or not spread evenly. Have patience, it will still taste good. 

Tip: 

• Start from the center and roll the rolling pin over the dough using a light but even pressure. Turn the dough over and add more flour whenever necessary. Try to smooth all the edges and maintain an even thickness.

Now let’s fry the Paratha:

• Heat a big skillet over medium high heat. Transfer the rolled out Paratha to the pan and do this carefully. Lift the Paratha with both hands and place it on the skillet. If it folds while placing, carefully straighten it using a spatula. 
• After a couple of seconds, you will see bubbles forming on the Paratha. The texture will look dry this means that the underside of the Paratha is now cooked and ready to be flipped. Flip it using a flat spatula and use a brush to apply Oil on the Paratha. Flip it again and let it cook for about 30 seconds. 

• In the meantime, apply oil on the other side as well and flip it again. The Paratha will start puffing up. If it doesn’t, press onto the Paratha with your spatula on different places for 5-10 seconds.
• Flip the Paratha back over and press the other side with your spatula for a few seconds.
• Turn the heat down to medium low.
• Transfer the cooked Paratha on a plate lined with paper towel or aluminum foil.
• Serve the Paratha hot with Pickles, Onion Rings and a dollop of butter.

Recommend Reading: 

• French Paratha (Potatoes with Chicken stuffed Paratha)
• Methi Saag Paratha
• Garam Masala
• Plain Paratha (Fried Flat Bread)
• Make Cumin Powder at Home
• Kabiraji
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Indian Salad
• How to re-use the leftover dough