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Friday, October 10, 2014

Masala Puri & Runny Potato curry-Kolkata street food joint style

   We bengalis are in love with not only fish, we are also in love with our "Alu" aka potatoes too. Without potatoes our one single meal is not complete. In my family, except my daughter, we are all potato lover. But nowadays, because of some health issues, I rarely cook potatoes alone in a curry. But now and then we love to devour potato curries or the famous bengali Alu'r Dum. I specially love the runny potato curry made in roadside joints in Kolkata which is served with kochuri. If you roam around Kolkata, you can see so many people are enjoying this Kochuri-aloor tarkari(potato curry) from morning till late evening from this roadside small food joints. No one can replicate the taste of that potato curry at home. I made friends with our local food joint cook after many visits and after lots of tries and words of appreciation, he finally disclosed the potato curry recipe to me.

    I made this potato curry with some masala puris during this year Durga Puja celebration. This combo is specially taken during breakfast time in Bengal. After trying I'm sharing the recipe, so try without hesitation, this recipe won't disappoint you. So let's move on to the recipe, first I'll give you the potato curry recipe....

Aloor Tarkari or Runny Potato curry...........
This is very easy to make with very few ingredients, but some selective spices play a key role here.

You Need :
Potato : 2-3, medium, diced
Cholar dal/Bengal gram dal : 1/3 cup, soaked in water
Dry red chillies : 2, whole
Panch phoron : 1 tblsp.(mustard seed, black cumin seed, cumin seed, fennel seed & fenugreek seed-mix in equal quantity)
Asofoetida/Hing : 1/2 tsp.
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp. or as per taste
Cumin powder : 2 tsp.
Mustard oil : 1 tblsp.
Salt to taste
Sugar : 1 tsp.

How To :
  • Soak the chana dal overnight in plain water or in hot water for 4 hours. Dice the potatoes in medium size pieces. 
  • Heat oil in a pan/kadhai, in full flame, temper with dry red chilli and panch phoron, seeds will crackle and darken a bit and you'll get the aroma of fried spices, then lower the flame to medium and add hing/asofoetida, then add the potatoes, mix well with spices. Now add the soaked chana dal.
  • Then add the powdered spices, salt and mix well. Add sugar and salt. Mix and when spices are coated well with potatoes, add 1 cup lukewarm water. At this moment, you can pressure cook this for 2-3 whistles or you can cook in the same pan till potatoes and dal is cooked. keep desired quantity of liquid in the curry, check the seasoning and remove from heat. 
  • Serve hot with Kochuris , puris or paratahs. 

Masala Puri ...........................
You need :
Whole wheat flour(atta) : 1 cup
White flour(maida) : 1 cup
Ajwain seed : 1 tsp.
Red chilli powder : 1 tsp.(optional)
Salt : 1 tsp.
Ghee/oil : 1 tblsp.
Enough hot water to knead the dough
Vegetable oil/soyabean oil to deep fry the puris

How To :
  • In a big bowl, take both the flours, add salt, ajwain seed, red chilli powder and ghee. Combine well this mixture. 
  • Then slowly add enough water to knead a soft dough. Divide in equal lemon sized balls from the dough.
  • Flatten this balls into 2-3 inch round shaped puris and keep aside.
  • Heat enough oil in a wide pan and fry these puris from both sides.
  • Enjoy with the fresh prepared hot and runny potato curry.

Enjoy the simplicity of this is one of my comfort food, try it, It'll be yours too!!!!!!!!!!

Friday, October 10, 2014 / by / 5 Comments


  1. thank you so much.
    i have been searching for this recipe for a long this curry.

  2. Panch for on does not have mustard seed instead it includes carom seeds ( Bengali radhuni)

  3. Hello Bohni...
    You are right, but Radhuni in Panch Phoron is only available in Kolkata, Mustard in panch phoron is what we get outside Kolkata or outside India, that's why I wrote mustard seed


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