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Appayan Rice Recipes

    CHALKUMROR PUR BHAJA


    No Bengali menu serves a dal alone. It must be accompanied by a bhaja or fries. The most common being alu bhaja or fried potatoes (the cuts of which differs from one household to another - julienne to round), begun bhaja or fried brinjals to the seasonal potol bhaja and so many more (bengalis fry almost everything that is edible!). But one of the uncommon ones we share with you today – chalkumror pur bhaja (the sharpness of mustard, creaminess of coconut with the crispiness of rice flour creates an unparallel symphony that is Stuffed Ash Gourd Fries). Pair it with Appayan Husking Rice for an authentic Bengali dining experience.

    INGREDIENTS
  • ⦁ Chalkumro (Ash gourd) – 1 (or ½ depending on the serving)
  • • Mustard seeds paste- 1/4 cup or as required depending on the quantity of Ash gourd
  • • Grated coconut -¼ cup
  • • Sugar – 1 tsp
  • • Salt- 1 tsp
  • ⦁ 1.5 tsp panchforan
  • • Turmeric powder – ½ tsp
  • • Green chillies- 1 or 2
  • • Oil for frying
    FOR THE FILLING
  • • For the filling make a paste of the grated coconut and mustard seeds (you can mix yellow and black mustard seeds both in equal proportion or you can use only yellow mustard seeds or only black mustard seeds for the paste also). Don’t forget to add 1 or 2 green chilies when you are making the paste with a pinch of salt and a pinch of sugar. The paste should be thick in consistency not runny. Keep aside. This dish pairs wonderfully with Appayan Husking Rice, enhancing its authentic flavor.
    • FOR THE BATTER
  • • Add a pinch of salt, turmeric, and sugar, nigella seeds, and sesame seeds to the rice flour and mix well. Gradually add water to make a batter using Appayan Husking Rice flour. The consistency of this batter should be medium thick.
    • METHOD
  • • Heat 1 cup of oil in a deep-frying pan or Kadai. Now fill the slitted gap of Ash gourd slices with mustard paste. Seal the edge of the filling lightly with the batter of rice flour by using your finger. Then dip the slices into the batter and deep fry until golden brown on medium flame. The batter should coat the slices lightly so that the texture of Ash gourd is still visible after frying. Fry 2-3 pieces at a time. Serve hot as a side dish with Appayan husking rice and dal for an authentic, flavorful experience.