

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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Fluffy Radhaballabhi with aromatic aloor torkari – pure homestyle comfort food that's soul-satisfying!

A classic Bengali delicacy of fluffy, deep-fried bread stuffed with a fragrant, spiced lentil filling. Radhaballabhi is a festive treat, best enjoyed with a side of savory Aloo Dum for a truly authentic breakfast experience.
Serving size: 1 serving

A comforting, simple Bengali potato curry made with panch phoron and a light, soupy gravy. This traditional 'niramish' (no onion, no garlic) dish is a perfect accompaniment for luchi or roti and comes together in under 30 minutes.
Serving size: 1 serving


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Fluffy Radhaballabhi with aromatic aloor torkari – pure homestyle comfort food that's soul-satisfying!
This bengali dish is perfect for snack. With 749.25 calories and 18.990000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Lentil Paste
Cook the Stuffing
Prepare the Dough
Stuff and Roll the Radhaballabhi
Deep Fry
Serve
Prepare the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Keep them submerged in a bowl of water to prevent them from browning until ready to use.
Temper the Spices (Phoron): Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's almost smoking. Reduce the heat to low, then add the panch phoron, bay leaf, and broken dried red chilies. Let them sizzle for 30-40 seconds until fragrant, being careful not to burn them.
Sauté Aromatics: Add the ginger paste and slit green chilies to the pan. Sauté for about a minute until the raw smell of the ginger disappears.
Cook the Potatoes: Drain the cubed potatoes and add them to the pan. Add the turmeric powder and salt. Stir well to coat the potatoes evenly with the spices. Sauté for 4-5 minutes, stirring occasionally.
Simmer the Curry: Pour in 2 cups of hot water and add the sugar. Stir everything together and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Thicken the Gravy: Uncover the pan. Using the back of your spoon, gently mash a few potato cubes against the side of the pan. This will release some starch and naturally thicken the soupy gravy slightly.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves, give it a gentle stir, and serve hot with luchi, roti, or steamed rice.