

Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Sweet & savory Kumror Chokka with melt-in-mouth Luchi - an energy-giving, soul-satisfying combo!

A classic Bengali sweet and savory pumpkin curry, studded with tender potatoes and black chickpeas. This delightful medley is tempered with panch phoron and finished with fresh coconut, perfect with luchis.
Serving size: 1 cup

Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Serving size: 4 pieces


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Sweet & savory Kumror Chokka with melt-in-mouth Luchi - an energy-giving, soul-satisfying combo!
This bengali dish is perfect for lunch. With 755.72 calories and 15.100000000000001g of protein per serving, it's a nutritious choice for your meal plan.
Prep Vegetables & Chickpeas: Ensure the kala chana are soaked overnight and boiled until soft. Drain and set aside. Peel and chop the red pumpkin and potatoes into uniform 1-inch cubes. Slit the green chilies lengthwise.
Temper Spices (Phoron): Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron, dried red chilies, and tej patta. Sauté for 30-40 seconds until the spices crackle and release their aroma.
Sauté Aromatics & Potatoes: Add the ginger paste and slit green chilies to the pan. Sauté for about a minute until the raw smell of ginger disappears. Add the cubed potatoes and fry for 4-5 minutes, stirring occasionally, until they develop light golden-brown spots.
Cook Pumpkin & Spices: Add the cubed pumpkin, turmeric powder, cumin powder, and salt. Mix thoroughly to coat the vegetables evenly with the spices. Cook for 2-3 minutes, stirring gently.
Simmer Until Tender: Add the boiled kala chana and 1/2 cup of water. Stir well, bring the mixture to a simmer, then cover the pan. Reduce the heat to low and cook for 10-12 minutes, or until both the pumpkin and potatoes are fork-tender. Stir once or twice in between to prevent sticking.
Finish with Sweetness & Coconut: Once the vegetables are cooked and most of the liquid has been absorbed, uncover the pan. Add the sugar and grated fresh coconut. Gently mix everything together and cook for another 2-3 minutes until the flavors meld.
Garnish & Serve: Turn off the heat. For a richer flavor, drizzle the optional ghee over the top and give it a final stir. Serve Kumror Chokka hot with luchi, paratha, or roti.
Prepare the Dough (10-12 minutes)
Rest the Dough (30 minutes)
Divide and Roll the Luchis (10 minutes)
Fry the Luchis (15 minutes)
Serve Immediately