Bengali Porota, Chhanar Dalna and Kachumber Salad

Ingredients

• 1.5 l Full Cream Milk (Essential for soft chhana)
• 3 tbsp Lemon Juice (Or use white vinegar to curdle the milk)
• 1 tbsp All-Purpose Flour (For binding the chhana)
• 2 medium Potatoes (Peeled and cut into 1-inch cubes)
• 2 medium Tomatoes (Pureed)
• 3 tbsp Mustard Oil (For authentic Bengali flavor)
• 1 cup Vegetable Oil (For shallow frying)
• 1.5 tsp Ginger Paste
• 2 whole Green Chilies (Slit lengthwise)
• 1 whole Bay Leaf
• 1 inch Cinnamon Stick
• 2 pods Green Cardamoms (Lightly crushed)
• 2 whole Cloves
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala Powder
• 1.25 tsp Sugar (Adjust to taste, balances the tanginess)
• 1.25 tsp Salt (Adjust to taste)
• 1 tbsp Ghee (For finishing)
• 2 cup Hot Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Chhana (Homemade Paneer)

   • In a heavy-bottomed pot, bring 1.5 litres of full cream milk to a rolling boil over medium heat, stirring occasionally to prevent scorching.
   • Once boiling, reduce the heat to low and gradually pour in the lemon juice. Stir gently until the milk solids (chhana) completely separate from the greenish whey.
   • Turn off the heat. Let it rest for 2 minutes. Line a colander with a muslin or cheesecloth and strain the mixture.
   • Gather the cloth, rinse the chhana under cold running water to remove the lemon taste, and gently squeeze out some excess water.
   • Hang the cloth-wrapped chhana for 30-45 minutes to let excess whey drain out. Do not press or squeeze too hard, as some moisture is needed for soft dumplings.
2. 2

   Form and Fry the Dumplings & Potatoes

   • Transfer the drained chhana to a large plate. Knead with the heel of your palm for 6-8 minutes until it becomes a smooth, soft, and non-greasy dough.
   • Add 1 tbsp all-purpose flour, 0.25 tsp salt, and 0.25 tsp sugar. Knead for another minute to combine well.
   • Divide the dough into 12-14 equal portions and roll them into smooth, crack-free balls.
   • Heat the vegetable oil in a kadai or deep pan over medium heat. Gently slide in the chhana balls and fry, turning them carefully, until they are evenly golden brown. Remove with a slotted spoon and set aside.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.