Poori or Luchi is a deep-fried , flat-bread made from unleavened all-purpose or whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji , but may also be eaten with sweet dishes.
Mughlai Paratha or as we called ‘Moglai Parota’ is a popular Kolkata street food. It is a crispy shallow fried bread stuffed with egg , finely chopped onions, and chopped green chili filling. It is sometimes even stuffed with different vegetables or minced meat. The process is a bit lengthy but it is worth trying.
Hing er Kochuri is a deep-fried puffed bread , stuffed with a pungent & spicy filling made of Asafoetida/Hing and roasted gram/chickpea flour. It is a very famous and delicious breakfast in West Bengal , usually served with a side of Cholar Dal or Alur Dom.
Kachori (or Kochuri) , is an essential part of Bengali cuisine. It is mostly eaten as a tea time snack in the morning or evening , often accompanied with tasty potato-peas curry and Bengali sweets. There are different variations of Kochuris available , like Koraishutir Kochuri (Peas stuffed) , Hing er Kochuri (Sattu stuffed) , Radhaballavi (lentil stuffed) and many more.
Fish Kachori is one of them and prepared by deep-frying, soft and flaky pooris stuffed with spicy, crumbled fish filling. I’m sharing my version here, the way I make it at home.
BHATURA is a fluffy deep-fried India flat-bread made with all purpose flour , semolina (helps to get a crispy Bhatura after deep frying) and yogurt. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature. It is one of the most popular recipe of Punjab.