Name: Famous Vegetarian Luscious Bengali Breakfast Platter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.00 cup Maida; 1.00 nos Potato; 0.50 tbsp Coconut Paste; 1.00 tbsp Chili; 0.50 nos Brinjal; 0.25 tbsp Turmeric; 0.50 tbsp Salt; 0.50 tbsp Sugar; 10.00 tbsp Oil; 0.25 tbsp Panch Phoron

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This is a bengali breakfast dish which comprises of luchi, a white potato vegetable and fried brinjal. Luchi is a puffed paratha made from maida and fried in hot oil. The alu ki subzi is very unique bengali dish with no masala at all. The brinjal fry is made using long pieces of brinjal.

Famous Vegetarian Luscious Bengali Breakfast Platter

Bengali breakfast platter is very quick vegetarian recipe. This is a bengali breakfast dish which comprises of luchi, a white potato vegetable and fried brinjal.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dessert

Cuisine Indian

Servings people

Ingredients

Bengali Breakfast Platter

1.00 cup Maida
1.00 nos Potato
0.50 tbsp Coconut Paste
1.00 tbsp Chili
0.50 nos Brinjal
0.25 tbsp Turmeric
0.50 tbsp Salt
0.50 tbsp Sugar
10.00 tbsp Oil
0.25 tbsp Panch Phoron

Instructions

Bengali Breakfast Platter

Wash the potato and peel it and cut it into small pieces. Make a paste of the coconut and slit a green chili.
Take half a brinjal and cut it into 2 long slices as shown in the figure. Wash and clean it to remove all the seeds.
Take the sliced brinjal and apply salt, sugar and turmeric and leave it aside for 10 minutes before deep frying.
Take the maida, add salt, sugar, white oil and adequate amount of water and then make a soft dough to form the luchi.
Heat oil in a kadai and add the panch phoron (blend of five spices) and fry it well. Add the cubed potatoes and the coconut paste and green chili and fry well.
Add adequate amount of salt and sugar and fry it and add with some water and cook in simmer till the potato is boiled.
Heat oil in a frying pan and add the long brinjal pieces into the hot oil so that they are fried well in all directions.
Keep on frying well till one side turns golden brown and then turn it on to the other side so that it is also fried well. Drain excess oil and set it aside.
Make small balls from the dough of maida so that the individual puris can be constructed by flattening the rounds
Using the roti maker, make small shaped flattened rounds as individual puris which would be deep fried in the white oil.
Heat a lot of oil in the kadai and fry the puri on both sides till it turns golden and forms like a balloon. The combination is now ready to be served.