

Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
Loading...
Homestyle Trikon Porota with fiber-rich Bandhakopir Torkari – an energy-giving, perfectly spiced delight.

Crispy on the outside, soft and flaky on the inside. This classic layered paratha, folded into a neat triangle, is the perfect companion for any curry, dal, or even just a dollop of yogurt and pickle. A North Indian staple that's surprisingly easy to master.
Serving size: 2 parathas
Prepare the Dough

A comforting Bengali-style stir-fry with shredded cabbage, potatoes, and green peas. Lightly spiced with panch phoron, it's a simple, wholesome dish that pairs perfectly with rice and dal.
Serving size: 1 cup


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


Iron-boosting Mete Chorchori with soft rutis - perfectly spiced, energy-giving comfort food!


Creamy, aromatic chicken chaap with flaky porota - a soul-satisfying, protein-packed dinner!


Rich Galda Chingrir Kalia with fluffy rice - an aromatic, protein-packed comfort food that's truly energy-giving!


Rich Chicken Dak Bungalow with fluffy rice – a protein-packed, aromatic, perfectly spiced comfort food that's energy-giving!


Crispy fried fish with creamy, gut-friendly dal and rice - homestyle comfort food that's protein-packed!
Homestyle Trikon Porota with fiber-rich Bandhakopir Torkari – an energy-giving, perfectly spiced delight.
This bengali dish is perfect for lunch. With 608.9200000000001 calories and 13.14g of protein per serving, it's a high-fiber option for your meal plan.
Shape the Parathas
Cook the Parathas
Serve
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's fragrant and slightly smoking. This step is crucial to mellow the pungent flavor of the oil.
Lower the heat to medium. Add the panch phoron, bay leaf, and broken dried red chilies. Let them splutter for about 30 seconds until aromatic, being careful not to burn them.
Add the cubed potatoes and sauté for 4-5 minutes, stirring occasionally, until they are light golden brown on the edges.
Stir in the ginger paste and slit green chilies. Sauté for one minute until the raw aroma of the ginger disappears.
Add the shredded cabbage, green peas, turmeric powder, cumin powder, salt, and sugar. Mix thoroughly for 2-3 minutes to ensure the vegetables are well-coated with the spices.
Reduce the heat to low, cover the pan with a lid, and let it cook for 10-12 minutes. The cabbage will release its own moisture, so no extra water is needed. Stir every few minutes to prevent sticking.
Remove the lid. Check if the potatoes are fork-tender. Increase the heat to medium and cook for another 3-4 minutes, stirring, to evaporate any remaining moisture.
Turn off the heat. Finish the dish by stirring in the ghee and garam masala powder. Mix well to combine.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice and dal, or with rotis.