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The festival of Durga Pujo is not only celebrated in West Bengal but across India, where communities come together with pandals, cultural programmes, and, most importantly, food stalls. The food served during these days is not limited to elaborate sit-down meals, because the streets become lined with stalls selling savoury and sweet snacks that people eat while moving from one pandal to another. Popular items like rolls, chops, fritters, and baked sweets are inseparable from the festive mood.
While these dishes are traditionally deep-fried or made in large batches by street vendors, an OTG like one from Usha at home can bring a convenient way of preparing them with less oil and a neater process. The oven can recreate crisp coatings and warm fillings that make these foods so distinctive, allowing families to enjoy the taste of Pujo evenings without stepping outside. By adjusting recipes to an oven method, the flavours can remain authentic while the cooking becomes practical for the home kitchen.
Below are five classic Durga Pujo snacks that adapt well to the OTG, each with the familiar taste of the street and an approach that works for home preparation.
Egg Roll
The egg roll is one of the most loved Pujo snacks. Street vendors prepare it with a flaky paratha base, fried egg, and spiced fillings of onion, cucumber, and sauces. In an OTG, the paratha can be reheated to achieve crisp edges, and the egg can be baked directly on a greased tray. The cooked paratha is placed back in the oven with the egg layered on top so that the two combine well. Fillings of onion slices mixed with a touch of vinegar, green chilli, and tomato ketchup can be prepared separately and then rolled into the wrap. The result is close to the street version but made in a cleaner and more controlled way at home.
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Vegetable Chop
The vegetable chop is a Pujo evening essential, usually served with kasundi mustard sauce. Traditionally, beetroot, carrot, and potato are boiled, mashed, and mixed with peanuts and spices, then shaped into ovals. Instead of deep frying, the shaped chops can be coated with breadcrumbs and brushed with oil before baking in the OTG. The oven provides an even browning that still preserves the sweet and earthy flavour of beetroot and carrot. When served hot with kasundi, the taste is unmistakably linked to Pujo evenings, even if made without a kadhai full of oil.
Mughlai Paratha
The Mughlai paratha is heavier than the regular egg roll and filled with a rich mix of egg, minced meat or potato, and spices. The street version is fried on large tawas, but at home the OTG can help achieve a crisp outer layer. The dough is rolled thin, filled with the spiced mixture, and folded before baking in a preheated oven. A light brushing of oil ensures that the outer layer becomes golden and firm, while the filling stays moist. Slices of onion and a little salad on the side complete the dish. This method brings the indulgence of Mughlai paratha into a home setting without the heavy frying.
Fish Cutlet
Bengali fish cutlet is often made with bhetki fillets, coated in egg and breadcrumbs, and fried. To adapt this dish to an oven method, the fillets can be marinated with mustard paste, salt, and lemon juice before being coated. Once arranged on a baking tray and brushed with oil, they can be baked until crisp on the outside and tender within. The flavour of fish remains intact while the coating achieves a satisfying crunch. Served with onion salad and kasundi, the baked cutlet works as an authentic snack that recalls Pujo evenings in Kolkata.
Baked Sandesh
Sweets are central to Durga Pujo, and sandesh has always been linked to the celebration. While traditional sandesh is set and shaped without baking, the baked version, also known as bhapa sandesh, works very well in an OTG. Fresh chenna is kneaded with sugar and cardamom, placed in small moulds or ramekins, and baked until set. This produces a firm yet moist sweet that carries the fragrance of cardamom and the richness of milk solids. Garnishing with pistachio or saffron enhances the festive touch. The baked method is not only practical but also an established variation that remains authentic.
