Simple Sunday Breakfast/Brunch in typical Bengali Households

Name: Simple Sunday Breakfast/Brunch in typical Bengali Households
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1.5-2 Cups Maida/All-purpose flour; To Taste Salt; 1/2 tsp Ajwain/Carom Seeds: Optional (Ideally, not used in the Bengali Luchi- However, I use it for better digestion); 1 tbsp+ 1 tsp Cooking Oil (Any): Moiyan or the Veg. Shortening; As Required Cooking Oil: To Deep Fry the Puris; For the Potato-Cauliflowers White Sabji: 👇🏻; 1 Cup Cauliflowers Florets: Cut up into Medium-Small sizes; 1 Potato: Medium- Chopped into Medium-Small Sized Cubes; 1/4 Cup Tomatoes: Finely Chopped; 1 tsp PanchPhoron; 1/2 tsp Turmeric: Optional- As I’ve not used it- Ideally it’s not called for in this particular recipe- (You can, if you choose to do so); 2-3 Green Chillies: Slit; To Taste Salt; 1/2 tsp Sugar; 1.5-2 tbsps Mustard Oil: To Cook the Sabji; 1 Cup Water: Warm

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Nothing much to talk about it- With different varied yet commonplace condiments & sabjis alongside it, it’s absolutely a typical Bong favourite dish…
Though, I had it in my Friday Brunch tdy while my professional chores are on full swing & that what’s quite unusual for me but then again, it’s okay to sometimes break certain ground rules & take that extra efforts to kinda pamper yourself at times-

This typical palate is both the Mother-Daughters TRIO favourites in my Family, until this day…
Given that: I mean…
My Mother-Her Daughter (Me)-Me (Mother)-My Daughter
So, this makes the TRIO, Right…?

#toc3
#week3
#ingredient
#potato
#BreakfastRecipes
#cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#toc3
#week3
#ingredient
#potato
#BreakfastRecipes
#cooksnapchallenge

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Ingredients

25-30 mins. Prep Time: 30 mins.

2 people

For the Puri/Luchi: 👇🏻
1.5-2 CupsMaida/All-purpose flour
To Taste Salt
1/2 tspAjwain/Carom Seeds: Optional (Ideally, not used in the Bengali Luchi- However, I use it for better digestion)
1tbsp+ 1 tsp Cooking Oil (Any): Moiyan or the Veg. Shortening
As Required Cooking Oil: To Deep Fry the Puris
For the Potato-Cauliflowers White Sabji: 👇🏻
1 CupCauliflowers Florets: Cut up into Medium-Small sizes
1Potato: Medium- Chopped into Medium-Small Sized Cubes
1/4 CupTomatoes: Finely Chopped
1 tspPanchPhoron
1/2 tspTurmeric: Optional- As I’ve not used it- Ideally it’s not called for in this particular recipe- (You can, if you choose to do so)
2-3Green Chillies: Slit
To Taste Salt
1/2 tspSugar
1.5-2 tbspsMustard Oil: To Cook the Sabji
1 CupWater: Warm

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Steps

25-30 mins. Prep Time: 30 mins.

1

Add in a large mixing bowl: All the aforementioned ingredients for the dough, mix everything well together until nicely combined and well incorporated-
Add in the water gradually to form a smooth pliable yet firm dough-
Cover it & allow it to rest for about 30 mins time
2

Arrange all the other necessary ingredients for the Sabji, mentioned above ☝️
Heat up a frying pan over the medium flame and add in the mustard oil to it & the tempering spices & slit green chillies to it post that & wait until they start spluttering & become fragrant
3

Post that, add in the potato & cauliflower florets and sauté, add in the salt & sugar too and continue sautéing for about 2 mins time-
Then add in the chopped tomatoes and continue cooking for another a couple of mins time-
Pour in the required amount of water for the Sabji getting well cooked
4

Mix everything well together until nicely combined and well blended-
Cover up the pan, reduce the flame to the medium-low & let it cook for about 8-10 mins time until they’re quite soft & tender but not at all mushy-
Checkout the seasonings at this point and adjust if necessary
5

Turn off the flame and let it rest in its standing position for another 5-6 mins time before serving it piping hot with the freshly fried Luchi/Puris
Now, coming to fry the Puris like normally as we do…
Divide the dough into small requires sized dough-lets (in my family small sized Luchi or Puris are always loved), you can go by your own family ‘s choice-
6

Grease the work surface and the rolling pin-
I don’t suggest/recommend to use or dust with extra additional flour- As it spoils the oil eventually…
Roll out each of the dough-lets that’s been yielded from the entire dough into required sized Roundels about 1/2 cms thick & deep fry them one by one & strain and keep them on a lined or perforated plate/dish/colander to drop off the excess oil, if any
7

Dish out & Transfer it to a separate serving plate and enjoy this simple yet immensely popular & delectable Bengali Breakfast/Brunch in the cosy corner of your home, get some pickles, achar or even green salads with it- if you at all choose to do so

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Anamika Banerjee @LadyLazarrus_9663

on October 01, 2021 13:25

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻