A classic Bengali delicacy where tender taro root is slow-cooked in a rich, spicy masala. This semi-dry curry, fragrant with mustard oil and spices, pairs perfectly with luchis or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
368cal
4gprotein
49gcarbs
19g
Ingredients
500 g Taro Root (Also known as Arbi or Kochu)
4 tbsp Mustard Oil (Essential for authentic flavor)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A refreshing and crunchy Indian salad made with finely chopped cucumber, tomato, and onion. It's lightly seasoned with spices and lemon juice, making it the perfect cool side dish to balance any spicy meal.
This assamese dish is perfect for dinner. With 604.78 calories and 13.229999999999999g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1.5 tsp Salt (Or to taste)
0.5 tsp Sugar (Balances the flavors)
1 cup Hot Water
2 pcs Green Chilli (Slit lengthwise)
0.5 tsp Garam Masala
1 tbsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Taro Root
Wash the taro root thoroughly. Place it in a pot with enough water to cover and a pinch of salt.
Boil for 15-20 minutes until fork-tender but still firm. Do not overcook.
Drain the water and allow the taro to cool. Once cool enough to handle, peel the skin.
Gently prick each taro piece with a fork a few times. This helps it absorb the spices.
2
Shallow Fry the Taro
Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's lightly smoking.
Carefully add the boiled and peeled taro root to the hot oil.
Fry for 4-5 minutes, turning occasionally, until they develop a light golden-brown crust.
Remove the fried taro from the pan and set aside.
3
Prepare the Masala
In the same pan, add the remaining 2 tablespoons of mustard oil.
Once hot, add the panch phoron, bay leaves, and dried red chilies. Let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the ginger and garlic pastes and cook for another minute until the raw aroma disappears.
Stir in the tomato puree, turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder.
Cook this masala on medium-low heat for 7-10 minutes, stirring frequently, until the oil begins to separate from the masala.
4
Slow Cook (Kosha)
Add the fried taro root to the masala. Add the salt and sugar, and mix gently to coat the taro evenly without breaking it.
Pour in 1 cup of hot water and add the slit green chilies. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes.
Stir occasionally to prevent sticking. The gravy will thicken and cling to the taro pieces, which is characteristic of a 'kosha' dish.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala and drizzle the ghee over the curry. Give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the dish rest, covered, for 5-10 minutes to allow the flavors to meld.
Serve hot with luchi, paratha, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
0.25 tsp Black Salt (optional, for a tangy flavor)
Instructions
1
Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.
2
In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.
3
Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.
4
Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.
