Phulkopi Data Chenchki

Name: Phulkopi Data Chenchki
Total time: 1500 s
Yield: 1-2 servings
Cuisine: Indian
Ingredients: Cauliflower tender stalks & leaves; 1 large potato washed, peeled and sliced; 1/2 tsp turmeric powder plus 1 tsp; 1 tsp red chilli powder; 1 tsp cumin powder; 1 tsp fennel powder; 1 tsp coriander powder; 2 green chilies; 1/2 tsp nigella seeds; Salt; Sugar; 1 Tbsp mustard oil

Madhumita Bishnu @Madhubish27

Kolkata

#Dec
#W1
#Week1
#Win
Phulkopi Data Chenchki is best enjoyed during winter. When cauliflowers stalks are tender and leaves are fresh, the Chenchki which is prepared dry is enjoyed most. No other seasons would give this freshness and cannot be enjoyed

Madhumita Bishnu @Madhubish27

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Ingredients

Preparation time-10 mins, Cooking time-15 mins

1-2 servings

Cauliflower tender stalks & leaves
1large potato washed, peeled and sliced
1/2 tspturmeric powder plus 1 tsp
1 tspred chilli powder
1 tspcumin powder
1 tspfennel powder
1 tspcoriander powder
2green chilies
1/2 tspnigella seeds
Salt
Sugar
1 Tbspmustard oil

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Steps

Preparation time-10 mins, Cooking time-15 mins

1

Wash the cauliflower stalks and leaves. Cut the stalks lengthwise and cut into halves again. Wash and peel the potatoes and cut into lengthwise.
2

In a wok heat mustard oil add nigella seeds and add potatoes, on medium flame cook for 2-3 mins. Add turmeric powder and salt and cook for 1-2 mins
3

Add cauliflower stalks and fry. In a bowl add turmeric powder, cumin powder, coriander powder, fennel powder and little water to make a paste. Add that to the wok. Stir and mix well. Cook covered for 5 mins
4

Add cauliflower leaves and stir. Add sugar and cook covered for 5 mins.
5

Set aside
6

Plate with warm Roti and enjoy a Bengali wintry delicacy 😊

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on November 29, 2022 06:18

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you