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.
Prep35 min
Cook15 min
Servings4
Serving size: 2 pieces
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.
A quintessential Bengali delicacy, Begun Bhaja features thick slices of eggplant marinated in simple spices and shallow-fried in mustard oil until golden and crisp on the outside, and meltingly soft within. This beloved comfort food is the perfect accompaniment to a classic meal of dal and steamed rice.
A classic Bengali comfort food, this simple split pea dal is fragrant with panch phoron and has a lovely balance of sweet and savory flavors. It's a staple in Bengali households, often served with steamed rice.
Soft rotis with crispy Bengena Bhaja and protein-packed Matir Dal – a gut-friendly and delicious homestyle meal.
This assamese dish is perfect for lunch. With 577.46 calories and 22.04g of protein per serving, it's a high-fiber option for your meal plan.
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.
97cal
2gprotein
15gcarbs
4gfat
Ingredients
1 large Eggplant (Approximately 500g)
2 tbsp Rice Flour
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, but recommended for authentic taste)
0.33 cup Mustard Oil (For shallow frying)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
Trim off the stem and the base. Slice the eggplant into round discs, about 1/2-inch (1.25 cm) thick. Slicing too thin will cause them to break, and too thick will result in an undercooked center.
2
Marinate the Slices
In a wide, shallow plate, combine the rice flour, turmeric powder, red chili powder, salt, and sugar.
Mix the dry spices well.
Take each eggplant slice and dredge it in the spice mixture, pressing gently to ensure an even and complete coating on both sides and the edges.
Let the coated slices rest on a separate plate for 10 minutes. This step helps the spices adhere better and draws out some moisture from the eggplant.
3
Heat the Oil
Pour mustard oil into a wide, heavy-bottomed skillet or frying pan.
Heat the oil over a medium flame until it is hot but not smoking. To check if the oil is ready, drop a tiny pinch of the spice mix into it; it should sizzle immediately without turning dark.
4
Shallow Fry the Eggplant
Carefully place the marinated eggplant slices in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
Fry for 3-5 minutes on the first side, or until it turns a deep golden brown and the edges look crisp.
Using tongs, gently flip the slices. Fry for another 3-5 minutes on the second side until it's equally golden and the center is tender. A fork should pierce it easily.
5
Drain and Serve
Once cooked, remove the fried slices from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy with steamed rice and dal.
1 tsp Sugar (Optional, for a traditional sweet-savory balance)
1 tsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal: Rinse the matar dal under cool running water until the water runs clear. Soaking is optional, but for faster cooking, you can soak it in 2 cups of water for 30 minutes, then drain.
2
Pressure Cook: In a pressure cooker, combine the drained dal, 4 cups of fresh water, turmeric powder, salt, grated ginger, and slit green chilies. Stir to combine.
3
Cook the Dal: Secure the lid and pressure cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes. The dal should be completely soft. Allow the pressure to release naturally.
4
Check Consistency: Once the pressure has settled, open the cooker. Use a wire whisk to gently mash the dal until it reaches a smooth, creamy consistency. If it's too thick, add 1/2 to 1 cup of hot water to achieve a soupy texture. Stir in the optional sugar at this stage.
5
Prepare the Tempering (Phoron): Heat the mustard oil in a small pan (tadka pan) over medium heat until it's hot and shimmering. Add the bay leaf, dried red chilies, and panch phoron. Let the spices sizzle and splutter for about 30-40 seconds until they become fragrant. Be careful not to burn them.
6
Combine and Finish: Immediately pour the hot, aromatic tempering over the cooked dal in the pressure cooker. Stir gently to incorporate the flavors. For extra richness, drizzle the optional ghee on top.
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve the Matir Dal hot with steamed rice and a side of fried vegetables (bhaja) for a complete Bengali meal.
