Bati Chochchori


Bati chochchori. A simple, easy, quick and delicious curry without any spice. Sharing a simple and easiest potato recipe from Bengali cuisine. You can add any vegetable of your choice with potatoes.

You need only panch phoran or Bengali five spices, salt and mustard oil to make this curry. Even you don’t need turmeric or any other spice powder. Sounds healthy isn’t it? Normally it’s cooked in a bowl. And in Bengali bati means bowl. And vegetables with panch phoran called chochchori or chorchori. Mixed vegetable chochchori is always a dry curry. But this bati chochchori can be made with gravy. You can keep the consistency of gravy as you like.

To make bati chochchori you can use cauliflower, eggplant or any vegetable of your choice. Bati chochchori can be made with fish too. Just mix everything and cook. A super easy method. I like bati chochchori with only potatoes.

Do you love potatoes? Here are some potato recipes from this blog.

1. Spicy potato with tamarind

2. Coriander red potatoes

3. Potatoes with green peas

4. Rosti or Swiss potato pancake

5. Potatoes in yogurt gravy

6. Grilled potatoes

7. Potato curry to serve with hing kachodi

8. Batata bhaji

9. Peanut potato

10. Potato pie

11. Potato with nigella seeds, poppy seeds and tomato

12. Savoury potato cake

13. Stuffed potato

14. Aloo chop or potato fritters

15. Dum aloo

16. Spicy potatoes

17. No onion garlic potato curry

18. Aloo chaat

19. Aloo ke gutke

20. Matar nimona

21. Panch phoran tarkari

22. Kashmiri dum aloo

23. Aloo kabli/chaat

24. Aloo kofta curry

25. Dum aloo with luchi

This stew like curry is best accompany with luchi, puri, paratha or any Indian flatbread. I have served it with luchi. Get the recipe here.

Now why I am talking about this easy and simple recipe. Actually this week its my turn to suggest the theme for 286 #Foodiemonday bloghop. And I suggested my fellow bloggers to cook an easiest dish which you make so often and it should be your family member’s favorite. And better to use minimum spices. So the theme is Cook In A Jiffy. And I also suggested savoury bake as second option but easiest recipe won unanimously.

We are always looking for some easy quick and simple recipes to make in a jiffy for our busy days. Right? Believe me easy and quick recipes can also be delicious 😊 In winter a bowl of hot bati chochchori with fulko or fluffy luchi or puri is a bliss. If you like light less spicy curry then its perfect for you.

If you don’t have panch phoran, then you can make the mixture of five whole spices. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Use green chilli according to your taste. You can also add 1 – 2 teaspoon more mustard oil for an extra zing. Bati chochchori is a light curry. Mix mustard oil, salt panch phoran and water as require with chopped potatoes, green chilli and tomatoes. If you want your chochchori without much gravy, then add less water. I like the taste of light gravy so used 1 cup water. I have used pressure cooker but you can also make it in microwave. Mix everything in a microwavable glass bowl, cover and cook on full power for 4 – 5 minutes or until potatoes becomes soft. Or make in a covered bowl or pot on stove.

Recipe

Potato – 3

Tomato – 2

Slit green chilli – 4 or to taste

Panch phoran or five spices (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds) – 1 teaspoon

Mustard oil – 1 tablespoon

Salt to taste

Water – 1 cup


Method

1. Peel and chop the potatoes lengthwise. Rinse well.

2. Rinse and chop the tomatoes in small pieces.

3. In a pressure cooker mix chopped potatoes, tomatoes, panch phoran, slit green chilli, mustard oil, salt and water. Add green chilli according to your taste. If you like your curry hot add some more chilli or if you are making for kids reduce the amount of green chilli.

4. If you don’t want much gravy add 1/2 cup to 3/4 cup water. Use water as you like your curry, thick or thin. Pressure cook for 2 – 3 whistle.

5. Let the pressure settle down on its own. Taste and adjust salt. You can add 1 – 2 teaspoon more mustard oil for an extra zing.

6. For microwave mix everything in a microwavable glass bowl. Cover and microwave on high power for 4 – 5 minutes or until potatoes becomes soft.

7. Or you can make this bati chochchori in a pot or wok. Mix everything, cover and cook till potatoes becomes tender and tomato becomes mushy. Check and stir in between. If your curry is too runny, then cook for some more time to reduce the gravy. Your bati chochchori is ready. Serve hot with Luchi , paratha or any Indian flatbread.

Take care and stay safe 🙏 😊

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Zan 

After Awadhi cuisine now sharing a dish from Arunachal Pradesh.

Zan 

 A thick porridge from Arunachal Pradesh.

Arunachal Pradesh, also called “the land of rising sun”,or orchid state of india,down-lit of mountain, lies in northeast India. The state is the largest of the North-Eastern states.

This is kind of a porridge or thick broth made with vegetables and it is both healthy and delicious. This is what usually Monpa farmers eat before going to fields. You will need flour, chopped vegetables, water, salt and butter. You may take diverse vegetables like cabbage, peas, chopped carrots or even broccoli.

At first, you need to roast the wheat flour in butter till it becomes light brown. Add some water to it and stir and simmer. After some time, add the blanched veggies and stir cook them in broth for a while. This can be served hot with fermented soybeans.

Source 

Sending this post to Shhhhh cooking secretly challenge

This month my partner is Aruna Panangipally who blog at http://aahaaramonline.com/

Aruna gave me two ingredients millet flour and greens. I have used finger millet or ragi. A low fat and calcium, iron, protein, fiber and mineral rich gluten free flour which is easy to digest.  Thanks Aruna for these delicious and healthy ingredients. Everyone loved the dish. A perfect dish for winter. A very easy and simple yet delicious and healthy dish. 

Recipe


Ragi or finger millet flour – 2 tablespoon

Spinach – 1 cup, cleaned, washed and finely chopped

Cauliflower – 1/2 cup, chopped

Green peas – 1/2 cup, boiled or frozen

Tomato – 1 medium, chopped

Cilantro or coriander leaves – handful, chopped

Ghee/clarified butter or butter or oil – 1 tablespoon

Little oil to saute the vegetables

Black pepper powder – 1 teaspoon

Salt to taste

Herbs of your choice

Method


Heat little oil in a nonstick pan. Add all the vegetables. Cook on low flame. Stir occasionally. Cook till the vegetables becomes tender.

Remove from heat and keep aside.

Heat ghee/clarified butter or butter in a pan. Add finger millet flour or ragi atta.

Fry till you get nice roasted fragrance.

Dissolve the roasted flour in little water. Stir well and make it lump free.

Add 1 cup water and mix well. Let it boil.

Add all the sauted vegetables.

Add salt and pepper. You can add any herbs of your choice.

Mix well and cook till it becomes thick. You can add more water if you like it little runny. I love it thick.

Cook till you get your desired consistency.

Remove from heat. Taste and adjust the seasoning. Add more black pepper powder if required.

Serve hot in breakfast with toasted bread or enjoy a bowlful of this healthy and delicious zan.
Notes – 

1. You can add origano or soya sauce if you like. 

2. You can use broccoli or any vegetables of your choice. 

3. Before serving you can add grated cheese over it. 

4. You can use any flour instead of ragi or finger millet. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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