Bengali Porota, Aloo Bhaja and Dim Seddho

Ingredients

• 500 g Potatoes (About 3 medium, starchy potatoes like Russet or Idaho work best)
• 4 tbsp Mustard Oil (Essential for the authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes (10 minutes)

   • Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
   • Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
   • Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
2. 2

   Season the Potatoes (1 minute)

   • In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
   • Gently toss with your hands to ensure every slice is evenly coated with the spices.
3. 3

   Fry the Aloo Bhaja (12-14 minutes)

   • Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
   • Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
   • Do not cover the pan at any stage, as the steam will make the potatoes soggy.
4. 4

   Serve Immediately

   • Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
   • Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.

Ingredients

• 4 large Egg (Preferably a week old for easier peeling)
• 1 medium Red Onion (Finely chopped)
• 2 Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use pungent, cold-pressed for authentic flavor)
• 2 tbsp Coriander Leaves (Finely chopped)
• 0.5 tsp Salt (Or to taste)

Instructions

1. 1

   Place the eggs in a single layer in a saucepan. Cover them with cold water by at least 1 inch. Bring the water to a full rolling boil over high heat.

2. 2

   As soon as the water reaches a rolling boil, turn off the heat, cover the pan with a tight-fitting lid, and let the eggs stand for 10-12 minutes for perfect hard-boiled yolks.

3. 3

   While the eggs are standing, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the time is up, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5 minutes.

4. 4

   Gently crack the cooled eggs and peel them. The ice bath makes them easier to peel. Pat the peeled eggs dry with a paper towel.

5. 5

   In a mixing bowl, place the peeled eggs and mash them with a fork. Aim for a coarse, slightly chunky texture rather than a smooth paste for the best mouthfeel.

6. 6

   Add the finely chopped red onion, green chilies, coriander leaves, pungent mustard oil, and salt to the mashed eggs.

7. 7

   Gently mix everything together until just combined. Over-mixing can make the dish pasty. Taste and adjust seasoning if necessary. Serve immediately for the best flavor and texture.