Once a part of India and now a neighbouring country, Bangladesh has a lot of similarities with the cuisine of West Bengal, especially in terms of the sweets. Despite the influence of India, Bangladesh has slowly developed such a cuisine that is exclusively hers. Rice is the main staple food that is often served with lentils, curry, and other non-vegetarian items.
The dishes of this country have a lot to offer in terms of variety in taste. Though the dishes are easy to cook but they are amazingly tasty. Here are seven such dishes that will give you a taste of Bangladesh in your kitchen.
Soak moong dal for about 15 minutes and then drain. Mix salt and a little oil with flour then knead properly. Now, dry roast coriander and fennel seeds then grind them. The next step is grinding the dal coarsely. Then add the spice mix to the dal and mix some more. Add ginger, red chili powder, salt, and chopped coriander to the dal and grind some more.
Make small balls with the dough and flatten it after putting the dal mixture as filling. Heat oil in a pan and fry the puris. Serve with potato sabzi or ketchup.
Marinate fish with salt, chilli powder, and turmeric then keep aside for about 10 minutes. Heat oil and fry the fish then keep aside. Use the same oil to fry onions till brown, then add garlic and ginger. Fry them properly before adding coriander, chilli, turmeric, and cumin powder with a little bit of water. Fry for a minute then add a half cup of water. Cover the pan and let it boil. Once it boils, put the fish pieces and gentle stir. Cover and let it get cooked. When the water dries up, sprinkle some cumin powder and serve.
Preheat the oven to 163 degrees C. Make a dough using ghee, flour, salt, sugar, and khoa. Add a bit water and turn into a stretchy dough. knead and cover with a wet cloth for half an hour. Apply ghee over the dough and again set aside for 15 minutes.
Grease the rolling pin with ghee and roll the dough into as thin as possible. Cut the dough and repeat the process of flattening by adding some more ghee. After repeating few times, roll the dough into small balls. Sprinkle sesame seeds and bake for 25 minutes. Let it turn golden brown then serve.
Heat oil and lightly fry dried red chilli, panchphoron (will get in any Bengali store), bay leaf, and hing. When it splutter add sliced potatoes. Then add turmeric, jeera, and coriander powder. Then add sugar and salt before mixing properly. When the potatoes are tender, add peas and garam masala. Pour very little water, semi-mash it and cook well then keep aside.
Make dough using flour and salt. Roll into small balls and flatten with rolling pins. Then cut out two equal pieces. Brush the edge with water then form a cone shape, fill with potato mixture then close the openings by brushing water. Deep fry until brown and serve with ketchup.
Knead chenna properly to make it completely smooth. Then divide into equal parts. Put one part on the pan and add Khoa and sugar to make a thick mixture, set aside to cool. Put the second portion with some rose water and knead until smooth. Shape into small ball size and serve after sprinkling khoa.
Roast garlic and set aside. Boil potato and then transform into a smooth mash. Put the roasted garlic, chili, and salt along with chopped onions. Mix well using a little bit of mustard oil and serve.
Roast mustard and cumin seed in a pan, then add fennel seeds. After few seconds mix tomato puree, sugar, pepper, salt, small sliced ginger, and vinegar. Keep stirring and let simmer. Then reduce the heat and let it cook for about 1 hour. Add raisins and cook for 10 minutes more. Serve the thick chutney with morning or night meal. You can also store it in the fridge for 2 to 3 days.