A staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
Prep40 min
Cook15 min
Servings4
Serving size: 2 pieces
214cal
8gprotein
44gcarbs
3g
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Warm Water (Adjust as needed)
0.5 tsp Salt
1 tsp Vegetable Oil (Optional, for a softer dough)
Instructions
1
Prepare the Dough
In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
Crispy, golden fritters made from delicate pumpkin blossoms, coated in a light, spiced rice flour batter. This traditional Odia delicacy is a perfect monsoon snack or a delightful side dish, ready in minutes.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
Crispy pumpkin blossom fritters with gut-friendly Odia Dali and soft rutis - a protein-packed delight!
This odia dish is perfect for dinner. With 704.79 calories and 22.97g of protein per serving, it's a nutritious choice for your meal plan.
fat
Rest the Dough
Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3
Divide and Roll
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4
Cook the Ruti
Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
Quickly flip it to cook the other side on the flame for just a couple of seconds.
Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5
Repeat and Serve
Repeat the rolling and cooking process for all the remaining dough balls.
For extra flavor, you can brush the hot rutis with a little ghee.
Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).
208cal
4gprotein
33gcarbs
7gfat
Ingredients
12 pieces Pumpkin Blossoms (Use fresh, male blossoms if possible as they have longer stems)
1 cup Rice Flour (Fine rice flour (Arisa Chuna) gives the best crispiness)
2 tbsp Besan (Also known as gram flour, adds flavor and binding)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Cumin Powder
0.75 tsp Salt (Adjust to taste)
0.75 cup Water (Add gradually, you may need slightly more or less)
0.5 cup Mustard Oil (For authentic Odia flavor, or use any neutral vegetable oil for shallow frying)
Instructions
1
Prepare the Pumpkin Blossoms
Hold the pumpkin blossoms by their stems and gently wash them under cool running water. Be very careful as they are delicate.
Pat them completely dry with a soft cloth or paper towels. Any moisture will cause the oil to splatter.
Carefully open each flower and pinch off the stamen (the yellow pollen-covered part inside).
Remove the green calyx (sepals) at the base of the flower. Set the cleaned flowers aside.
2
Make the Batter
In a medium mixing bowl, combine the rice flour, besan, turmeric powder, red chili powder, cumin powder, ginger-garlic paste, and salt.
Whisk the dry ingredients together to ensure they are evenly mixed.
Gradually pour in the water while whisking continuously to form a smooth, lump-free batter.
The batter should have a consistency similar to pancake batter—thick enough to coat the back of a spoon but still runny enough to drip off. Let the batter rest for 5-10 minutes.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Pour mustard oil into a wide, flat-bottomed pan (kadhai or skillet) and heat over medium-high flame. The oil should be about half an inch deep.
To check if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
Take one prepared blossom, dip it into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
Gently slide the battered flower into the hot oil. Repeat with 3-4 more flowers, being careful not to overcrowd the pan.
Fry for about 2-3 minutes on the first side, or until the edges are golden brown and crisp.
4
Finish Frying and Serve
Carefully flip the fritters using a spatula or tongs and fry the other side for another 2-3 minutes until it is also golden brown and crispy.
Once cooked, remove the fritters from the pan with a slotted spoon, allowing excess oil to drain back into the pan.
Place the fried blossoms on a plate lined with paper towels to absorb any remaining oil.
Serve Kakharu Phula Bhaja immediately while hot and crispy, either as a snack or as a side dish with rice and dal.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
