Phulkopi-Aloo Charchari

Thursday, February 27, 2014

    This is very beloved and one of the simplest potato recipe, which has Bengali's favorite spice-Panch Phoron as a tempering. This dish pairs perfectly with Luchi, the deep fried small puff bread from Bengal. This popular combo is made mostly on weekends when we can leisurely enjoy our breakfast with luchi and aloo charchari. Also this famous combo are made on special days to celebrate. This is just another version with cauliflower and green peas I made, mostly during Winter. It's very easy to prepare and tastes divine. This is one of my favorite breakfast dish and if you ask any Bengali for a recipe of panch phoron, I am sure they will give you this recipe at first.
     If you are wondering, what a charchari is, then it is a Bengali cooking style where single vegetable or sometimes two or more varieties of vegetables are cooked together with very minimal spices and a tempering or phoron, which gives the whole dish the special touch.


You need :
Potato : 1, cubed

Cauliflower : 1 cup, cut into medium size florets
Green peas : 1/3 cup
Tomato :1, small or 1/2 of a big one
Green Chillies : 1, chopped
Dry Red Chilli : 1 or 2
Panch phoron : 1 tblsp.[Mix fennel, cumin, black cumin, fenugreek, wild celery(radhuni) or mustard  seed in equal quantity and use 1 tblsp. form the mixture]
Turmeric powder : 1 tsp.
Red Chilli Powder : 2 tsp. (use as per your tolerance level)
Salt to taste
Oil : 2-3 tblsp.


How To :
  • Boil the potatoes until just done. do not overboil. Heat 2 tblsp. oil in a pan, fry cauliflower pieces, adding little salt until almost done in medium flame. remove and set aside.
  • Heat 1 tblsp. oil in the same pan, add dry red chilli, breaking into half or as it is, then add panch phoron, wait till they change the color to dark and a rustic aroma comes out from it, then add chopped green chillies and tomatoes. 
  • Saute till tomatoes softens, add turmeric and red chilli powder, mix well and saute for another minute, then add boiled potato, fried cauliflower pieces and green peas. Mix well with the spices. Now add 1/2 cup of water and season with salt. 
  • Lower the flame and let the veggies cook some more, when water evaporates and veggies are cooked too, remove from heat. 
  • Serve hot with luchi/puri or phulkas, also taste great with rice and a bowl of freshly made dal/lentil.

This post I'm sending to my ongoing event, Spotlight : Indian Spice Tray : Panch phoron..friends, you too please link your recipes here.


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3 comments

  1. Slurp! That looks good dear ... *tummy rumbles*

    ReplyDelete
  2. can imagine the taste with paratha looks so yum

    ReplyDelete
  3. Delicious charchari, just need some parathas to enjoy with it.

    ReplyDelete

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