It is said that Bengalis have a way of doing everything differently - be it the way they talk to the way they cook. There is a totally offbeat approach to doing everything, which they proudly call the ‘Bengali style’. As far as cooking is concerned, Bengali cuisine is more than just putting together things to satiate hunger. There is a certain zing around Bengali menus, especially the manner in which they make breakfast on Sundays.
For reasons unknown, Bengalis take their Sundays seriously. Those who are otherwise laidback seem to be very active over the weekend. Late slumber hours, going out to buy ingredients and eating as if the clock has stopped are traits that a true Bengali can never be separated from. Sunday breakfasts, for instance, are all about luchi (made using maida) and some amazing torkari. There are a few special torkaris that only Bengalis know how to make. Here’s a look at some of them.
1. Aloo Chorchori
Small diced potatoes roasted lightly in panch phoran or kala jeera tempered oil, aloo chorchori is an eternal favourite on the Sunday breakfast menu in a Bengali household. Only a hint of tomato goes in and sliced chillies add to the taste. As far as spices are concerned, salt and little turmeric do the magic, nothing else. It tastes delicious when paired with soft, crunchy luchis.
2. Aloo Kumro Chokka
The spices and tempering are the same as in aloo chorchori, but then Bengalis’ favourite ingredient - sugar - finds a place of honour here. Some soaked and boiled black chana too makes its way to this potato pumpkin dish. Cooked in a dryish style, this torkari is mesmerising due to the burst of flavours it adds.
3. Aloo Tomato Dom
When a Bengali is all excited about Sunday, the chorchori converts to aloo dom. A Bengali aloor dom comes without onion and garlic. This is how it’s different from the North Indian-style aloo dum. Made with boiled potatoes straight out of the pressure cooker and tomatoes semi-crushed with ginger, the aloor dom is a pleasant accompaniment of luchis.
4. Aloo Potol Chorchori
The Bengali community has an intimate relationship with aloo and potol. Depending on what shape you chop the latter, you name a dish, dalna or chorchori or chechki. Tongue twisting yes but equally lip-smacking, the aloo potol chorchori is a sweet-sour salty delight with kala jeera and hing tempering.
5. Aloo Chana
Bengalis have a sweet spot for the Kabuli chana, but they never make the North Indian-style chole for breakfast. A Sunday breakfast might have a watery gravy-based aloo chana dish with jeera tempering followed by the regular Bengali spices and add-ons. The garnish of bhaja moshla (or roasted jeera dhania mirchi and garam masala species) makes all the difference.
Bengalis often like to enjoy a heavy breakfast on Sundays. However, there is the well-liked mishti that follows the Sunday luchi torkari for sure.
Satarupa B Kaur has been writing professionally for a decade. Always on the go, she loves to travel, read books and enjoy playtime with her toddler, as she explores new places and food.
