Chalbhaja

The first time I was aware of chalbhaja when I read Aam Aantir Bhnepu, a kid-friendly version of Pother Panchali. Later on I found this snack/breakfast was mentioned in several other Bengali books  set in or early 1900's. Although none of the books specifically mentioned a recipe, from the description I gathered it used to be eaten with baby cucumber and green chilies. Sometimes people mixed it with mango pickle oil. Armed with that knowledge, I tried to recreate the dish. I'm not sure if I managed to recreate the original but I was glad to find this recreated dish was surprisingly addictive. I did modify and added a little touch of my own. Without further ado here's the recipe:

Ingredients:
Basmati/long grain Rice: 1 cup
Salt: as per taste
Roasted cumin powder: 1 tsp
Mustard oil: 1/2 tsp
Mango pickle oil: as needed
Baby cucumber, Green chili, Cut onion (optional. Typically not used as  bengali widows used to have it)

Method:

1. Soak the rice in water for 30 minutes. Drain and dry it lightly.
2. Heat a little mustard oil just enough to cover the rice but not deep fry.
3. Fry the rice with salt and roasted cumin powder.
4. Once done serve it with mango pickle oil, baby cucumber, green chili & onion.

aloor chop, peyaji with jhalmuri.

As kids one of important attractions of train rides were the jhalmuri (puffed rice with spicy masala). I still don't know how the jhalmuriwala used to get in the trains when it was packed worse than a tin of sardines. Not only the jhalmuriwallah used to get on the train, they also would manage to mix the puffed rice with various spices and serve you one of the most delicious Calcutta style snacks within minutes.

A typical evening in Calcutta starts with muri telebhaja. Telebhaja is a generic term for various fritters that would be supplied by the local street side vendor.

So yesterday I decided to combine my two favorite snacks together for a trip down memory lane.

Peyaji (onion fritters)

Ingredients:
1 onion: chopped in concentric circles
green chili according to your taste
1/2 tsp ginger paste
1 tsp chopped coriander
1 pinch turmeric
1/2 tsp roasted cumin poweder
1/2 tsp rock salt
a pinch of amchoor
1/2 cup gram flour
1/4 cup rice flour

Method: Mix all the ingredients together with water to form a thick batter. Deep fry. Serve with a dash of black salt.

Aloor chop (Potato fritters)
Ingredients:
1 Boiled potato
1 tbsp ginger paste
Green chili according to taste
1.5 tsp roasted cumin powder
1/2 tsp amchoor powder
1/4 tsp roasted coriander powder
black salt & salt according to your taste
a pinch of hing and black pepper powder
Batter
1/2 cup gram flour
1/4 cup rice flour
1 tbsp poppy seed
salt according to taste
1 pinch roasted cumin powder

Method: Heat oil. Fry green chili & ginger. add boiled potato & other spices. mix well over heat.

Make the batter with water. It should not be too runny. Dip the potato mix in batter & deep fry. Serve with a dash of black salt.

Jhal muri

Ingredients:
Puffed rice
Mustard oil
Chopped onion, coriander, green chili
Dry coconut slices
hajmola (powdered)
roasted cumin powder
amchoor
chanachur

Method: Mix all the ingredients together.

Enjoy with a cup of masala tea.

Ghoti gorom

Normally, I try to keep nostalgia in bay but in a rainy day when I'm alone in home, memories come back with a vengeance. Ghoti gorom is nothing but chanachur mixed with some masala but it used to be one of my favorite childhood treats. The seller would put the chanachur in a heated bowl, mix with some spices, minced onion, green chili and cilantro and hand it to us in a cone made of paper. Sheer heaven in a cone :)

So today when I was feeling a little blue, I decided to make ghotigorom and some Darjeeling tea and indulge myself with a good book.

Ingredients:
Chanachur
Roasted cumin and red chili powder
Amchoor Powder
Black Salt Powder
Jal Jeera Powder
Lime Juice few drops
Mustard oil
Minced ginger
Minced onion
Minced green chili

Finely chopped cilantro (I did not have any)

Method:
Heat pan. Put in the mustard oil. Fry ginger in it. Put in the chanachur and all the spices. Fry for a minute. Add lime juice. Fry again for few seconds. Turn off heat. Mix in the onion, green chili and cilantro. Serve right away.