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.
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.
