

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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Indulge in a rich Mughlai paratha with creamy alur torkari and a fresh, gut-friendly salad. Pure comfort food!

A legendary street food from Kolkata, Mughlai Paratha is a crispy, flaky, shallow-fried bread parcel filled with a savory mixture of egg, onions, and spices. This indulgent and satisfying dish offers a delightful textural contrast between the crunchy exterior and the soft, flavorful filling, often served with a simple potato curry and salad.
Serving size: 1 paratha

A simple, comforting Bengali potato curry made without onion or garlic, spiced with panch phoron. It's the perfect side for fluffy luchis or rotis, making it a classic breakfast or lunch staple.
Serving size: 1 cup

A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Serving size: 1.25 cup


Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!


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Indulge in a rich Mughlai paratha with creamy alur torkari and a fresh, gut-friendly salad. Pure comfort food!
This bengali dish is perfect for lunch. With 791.6999999999999 calories and 19.06g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Dough
Prepare the Egg Filling
Assemble the Parathas
Shallow Fry the Parathas
Serve Hot
Begin by preparing your ingredients. Peel and dice the potatoes into 1-inch cubes. Finely chop the tomatoes, grate the ginger, and slit the green chilies lengthwise.
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's very hot and just begins to smoke. This step is crucial to remove the oil's raw pungency. Reduce the heat to low.
Add the bay leaf, dried red chilies, and panch phoron to the hot oil. Let them splutter for about 30 seconds until fragrant. Be careful not to burn them. Immediately add the hing and give it a quick stir.
Add the grated ginger and slit green chilies. Sauté for about a minute until the raw smell of ginger disappears. Then, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Stir in the spice powders: turmeric, cumin, coriander, and Kashmiri red chili powder, along with the salt. Mix well and cook the masala for another 1-2 minutes until the oil begins to separate from the mixture.
Add the cubed potatoes to the pan and stir for 2-3 minutes, ensuring they are well-coated with the masala. Pour in 1.5 cups of warm water and add the sugar. Stir everything to combine.
Bring the curry to a boil, then reduce the heat to low-medium. Cover the pan and let it simmer for 15-20 minutes, or until the potatoes are completely cooked and fork-tender.
Prepare the Vegetables (8 minutes)
Combine and Season (1 minute)
Toss and Serve (1 minute)
Once the potatoes are cooked, use the back of your spoon to gently mash a few potato cubes against the side of the pan. This traditional technique naturally thickens the gravy. Garnish with freshly chopped coriander leaves, mix gently, and serve hot.