luchi & alur tarkari (puri with potato fry)

              Dough
2 cups of  of maida (all purpose flour) & 1 cup of atta (whole wheat flour)
2 tbsp of vegetable oil to mix with the flour before adding water (to make it crunchy)
1 tsp of salt
water enough to bind
            Potato fry
4 medium sized potatoes cut into small cubicles
1/2 tsp of black cumin seeds
green chillies
1/2 tsp of turmeric
salt to taste
coriander leaves ( optional)

Prepare a soft dough . Make small round balls and roll it to make small puris. Heat oil in a deep pan. Put the puris in the hot oil . Fry till it becomes golden brown in colour.

Heat oil in a pan. Put cumin seeds & when it stops spluttering, add the potato pieces. Add turmeric & salt. Fry a little bit & put water. When it starts to boil, slit the green chillies & add. When the potatoes are well cooked, take it out.

This dish is ideal for breakfast. You can also have it in the evenings during the weekends.

macher dimer bora (fish egg pakoras)

250 gms of fish eggs
1/2 tsp of ginger paste
1/2 tsp coriander powder
1/2 tsp of red chilly powder
1 medium sized onion finely chopped
chopped coriander leaves
1/2 cup of chick pea powder (besan)
salt to taste
oil for frying

Mix all the ingredients except the oil. Heat oil in a fry pan. Take one tbsp of the paste for 1 pakora at a time and deep fry till it becomes brown in colour.

You can have it as snacks or with any kind of drinks. We Bengalis generally have with hot rice & ghee .