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A perfect Bengali Sunday Breakfast...

Brishtis kitchen
15 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT A perfect Bengali Sunday Breakfast... RECIPE

Luchi,dum aloo, begun bhaja & malai payesh....in my childhood it was my favourite sunday breakfast..Most of the Bengali people love to have it in Sunday morning..

Recipe Tags

  • Veg
  • Medium
  • Others
  • West Bengal
  • Shallow fry
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. All purpose flour...2cup
  2. Ghee...2tspn
  3. Salt
  4. oil
  5. Potato...300gm
  6. Chopped Onion...1
  7. Ginger garlic paste...1tspn
  8. Chopped tomato...1
  9. Green chilli...3
  10. Turmeric powder...3tspn
  11. Red chilli powder...3tspn
  12. Garam masala...1tspn
  13. Cumin powder...1tspn
  14. Cumin seeds...1tspn
  15. Brinjal pieces....10
  16. handful of coriander leaves
  17. Milk...1/2ltr
  18. Fresh malai...2cup
  19. Cardamom powder...1/2tspn
  20. Liquid date palm jaggery...1/2cup
  21. Cashew nuts_raisin...1/2cup


  1. For luchi, make a dough of flour, salt, oil & hot water.Cover it with a cloth & keep rest for 15 minutes.
  2. For brinjal fry, cut the brinjal into pieces & marinate it with salt,red chilli powder & turmeric powder.Shallow fry the both sides.
  3. For dum aloo, heat oil & fry some boiled potatoes.After frying take out from oil.
  4. Add cumin seeds & green chilli in the same oil & let it crackle.
  5. Add chopped onion, ginger garlic paste.Saute it for few minutes.
  6. Add chopped tomato, red chilli powder,turmeric powder, cumin powder, salt .
  7. Add fried potato & 2 cup of hot water.Cover it & cook it well.
  8. Add coriander leaves & garam masala.
  9. Dum aloo is ready now.
  10. Now take a small portion from luchi dough, roll it & deep fry it in oil.
  11. For malai payes, store fresh malai from everyday milk.After 4 to 5 day,2cup malai can be stored.Heat 1/2ltr milk,add 1/2tspn cardamom powder & let it boil for 10 minutes.After that add liquid jaggery & dry fruits.Stir it constantly.
  12. Add stored malai & some mini rasgulla.Boil it for another 5 to 7 minutes.
  13. Switch off the flame, make it cool for few minutes & then keep it in fridge for an hour.Just before serving garnish with chopped cherry.
  14. Serve the full plate with love.:heart_eyes::heart_eyes::heart_eyes:

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Reema Garg
Reema Garg   Apr-22-2018

Nice one.

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