non-vegetariangluten-free
bengali
Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
80 min
912 cal
37gProtein
67gCarbs
54gFat
2Recipes
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Crispy Beguni and light, fiber-rich Muri – a tangy, gut-friendly snack that's simply delicious!
Crispy, golden fritters made from eggplant slices dipped in a spiced chickpea flour batter. This classic Bengali snack is a monsoon favorite, perfect with a cup of tea or as a side with dal and rice.
Serving size: 1 serving
A quintessential Bengali street food snack that's crunchy, spicy, and tangy all at once. Puffed rice is tossed with fresh vegetables, peanuts, and a signature pungent mustard oil dressing. Ready in minutes, it's the perfect light and flavorful treat.
Serving size: 1 serving
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Crispy Beguni and light, fiber-rich Muri – a tangy, gut-friendly snack that's simply delicious!
This bengali dish is perfect for breakfast or snack. With 697.95 calories and 17.36g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the eggplant: Wash the eggplant and pat it dry. Slice it into thin rounds, about 1/4 inch thick. Sprinkle 1/2 teaspoon of salt over the slices and gently toss. Let them rest for 5-10 minutes to release moisture. After resting, pat each slice completely dry with a paper towel. This is crucial for a crispy coating.
Make the batter: In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, kalonji, baking soda, and the remaining 3/4 teaspoon of salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter - thick enough to coat the eggplant slices but not gloopy.
Fry the beguni: Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter into it; if it sizzles and rises to the surface immediately, the oil is hot enough. Dip each eggplant slice into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off. Carefully slide the battered slices into the hot oil. Don't overcrowd the pan; fry in batches of 3-4. Fry for 2-3 minutes per side, until they are golden brown and crisp. Using a slotted spoon, remove the fried beguni from the oil.
Drain and serve: Place the fried beguni on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy with kasundi (Bengali mustard sauce), ketchup, or as a side with rice and dal.
In a large mixing bowl, combine the finely chopped onion, deseeded tomato, boiled potato, cucumber, green chilies, and roasted peanuts. This keeps the puffed rice separate to maintain its crunch until the last moment.
In a separate small bowl, whisk together the mustard oil, fresh lemon juice, chaat masala, kala namak, and salt. This creates an evenly mixed dressing.
Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.
Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.
Using a large spoon, toss everything together quickly and gently for about 20-30 seconds until just combined. Be careful not to overmix, as this will make the muri soggy.
Immediately portion the Jhal Muri into serving bowls or traditional paper cones (thongas). Garnish generously with sev and the remaining coriander leaves. Serve instantly to enjoy the ultimate crunch and flavor.