

Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
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Hearty Paratha with perfectly spiced Aloo Kasa – an energy-giving start, perfect for busy mornings!

A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Serving size: 2 pieces
Prepare the Dough
Rest the Dough

A classic Bengali spicy potato curry where potatoes are slow-cooked in a rich blend of onions, tomatoes, and aromatic spices. This semi-dry dish is irresistibly flavorful and perfect with luchis or rotis.
Serving size: 1 cup


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Hearty Paratha with perfectly spiced Aloo Kasa – an energy-giving start, perfect for busy mornings!
This odia dish is perfect for breakfast. With 620.03 calories and 12.64g of protein per serving, it's a high-fiber option for your meal plan.
Divide and Shape
Create the Layers (Triangle Fold)
Roll the Paratha
Cook the Paratha
Serve
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Once it's slightly smoking, add the potato cubes. Fry for 5-7 minutes, stirring occasionally, until they are light golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, reduce the heat to medium-low. Add the bay leaf, dried red chillies, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-40 seconds until the spices become fragrant.
Add the finely chopped onions to the pan. Sauté for 7-8 minutes on medium heat until the onions turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the tomato puree to the pan. Now, add all the powdered spices: turmeric, Kashmiri red chilli, cumin, and coriander powder, along with salt and sugar. Mix everything thoroughly.
This is the crucial 'Kasa' step. Cook the masala mixture on low to medium-low heat for 8-10 minutes, stirring frequently. Continue cooking until the masala darkens in color, thickens considerably, and you see oil separating from the sides of the pan.
Add the fried potato cubes back to the pan. Gently mix to coat them completely with the cooked masala. Sauté for another 2 minutes.
Pour in 1 cup of hot water, stir well, and bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the potatoes are fork-tender. The gravy should be thick and cling to the potatoes.
Turn off the heat. Stir in the garam masala and the optional ghee for a rich aroma. Garnish with fresh coriander leaves. Let the Aloo Kasa rest for 5 minutes before serving to allow the flavors to meld.