Friday, March 12, 2010

Robibarer Porota aar Aloo Tarkarir Jalkhabar – Sunday Breakfast with Paratha and Potato Curry

Sunday, is it really a day of rest? No not at all, I’m speaking on behalf of this Wee Self. Saturday goes into thinking of pushing all the work for Sunday. Saturday, watch a movie on a DVD till late into the night. And then the very Sunday comes, late breakfast...cook, serve and also savour...laundry, shopping for fruits and vegetables, if there’s a programme visit friends and relatives and vice versa. The afternoon lunch has to be very appetising after the late jolkhabar and served not on time for that’s how my Sunday is all about. The plan for a lunch or dinner at some favourite place, can happen, maybe have to drop the plan for some other important reason. Some may think this is all Abol Tabol, no no not the Abol Tabol of Sukumar Ray. Now now now...

...enough of Sunday, come the murmurs. No more Sunday gossip back to work.

The whole preparation of jolkhabar for 4, took about 30-40 minutes.

For the Porota:

2 cups atta. To that add ½ tsp salt and 1tbsp groundnut refined oil. Mix it well. Then add water and make into dough. Keep it aside.


For the potato curry -

Peel 4 mediun size potatoes. Cut into very small cubes. Wash and keep it. In the meantime heat 1 ½ tsp mustard oil in a wok. Once the smoke rises, throw in 1 ½ tsp of panch phoron and 3 green chillies slit in the middle. The crackle of the panch phoron starts and time to tip in the potatoes and cook for a couple of minutes. Now add ½ tsp haldi powder and ½ tsp red chilli powder and salt (to taste). Stir to mix all the ingredients with the potatoes. Add 2 ½  cups of water and the sugar. Cover and cook till the potatoes are soft to eat with running gravy.

When the potatoes are being cooked, roll out the parathas and fry them. I use groundnut refined oil for frying my parathas.

Serve for everyone and enjoy the breakfast while watching the TV or sitting at the dining table, chit chatting to heart’s content. After all there’s so much to talk to one another...maybe Naram maybe Garam...


  1. Porotagulo khub crisp dekhacche Gouridi! Amar ei torkari ta favourite ... ami shudhu kalo jeere diye kori ... ki bhalo lage tai na? :-)
    Amar blog jokhon start korlam kichui toh jantam na tobu ei rokom alur torkari post korechilam. :-)
    Kalke dinner e baniyefelbo bhabchi. :-)

  2. tumi kothay thako boloto? erpare tomar barir kache bari bhara korbo bhabchi. ki korecho....amar fav jalkhabar. bar bhalobase na bole katodin je banano hayna. dekhi akhon bose bose chokh die khai.

  3. Nice pictures and a simple and yet satisfying dish.

  4. Whole some ,hearty and ideal sunday brunch recipes.

  5. Sharmila, such sweet words...makes me happy...encouraging too. Sure will read about your potato curry preparation.

    Sayantani, love reading your comments. Keep coming to encourage me with all the fun and love.

    Hi Nostalgia, sometimes simple food makes the day. Isn't it? Thanks for the read and comment, thanks for the warm and cheerful comment

  6. Oh my favorite sunday breakfast too. But only if someone else makes and serves it...
    I love the combo and so well said about the weekend!

  7. Somoo, if wishes could come out to be true...

    Thanks for stopping by and coming up with your nice comment.

  8. Dear Didibhai
    Thats a great alu tarkari..nothing goes better with Paratha and this traditional Bong simple ALu jhol..You really get the taste of the paratha not masked by the strong alu dum or mutton curry flavour

    I some times give a Kalo jeera seasoning..but Panch phoDon has its own spice aroma....
    have a nice week end

  9. Ushnishda,

    Your comments are so welcoming. This alur jhol is simple yet so tasty. Agree...doesn't mask the paratha...

    I use panch phodon for that special aroma...aaaaaaaaaaaaaaaahhhh!!!

    Thanks for coming up with your nice usual...