Phulkopir bati chorchori | Bati chorchori recipe | Bengali cauliflower potato curry

Phulkopir bati chorchori is a scrumptious and flavoured Bengali cauliflower potato curry which is crazily popular among Bengalis. It is a pure niramish recipe, I mean no onion no garlic recipe which is perfect for Bengali vegetarian days and puja days. In this preparation, cauliflower florets are cooked with potatoes, tomatoes, capsicum chunks and peas in mustard oil along with coriander leaves and green chillies. It is an absolute comfort food and ridiculously easy to prepare. This bati chorchori recipe is mostly relished with plain rice and sometimes even with roti.

Bati Chorchori is hugely popular among Bengalis and specially Phulkopir Bati Chorchori during winters. Though this term is very familiar to many Bengalis but still most of the people are not aware of it. So, let me give a brief introduction of the recipe.

About the recipe
Tips and Suggestions
How to make Phulkopir Bati horchori (step wise photos)
Recipe Card

Bati chorchori is a brilliant recipe which was invented in the kitchens of Bengal. It is cooked in a unique technique which makes the dish effortless. For bati chorchori, all the vegetables are taken into a Bati aka a large mixing bowl and mixed with salt, turmeric powder and mustard oil. After mixing all the ingredients properly, everything is transferred to a pan which has a lid to cover. Then the vegetables are slow cooked in lowest flame using cover.

Phulkopir bati chorchori is a bengali name where Phulkopi means cauliflower and bati chorchori is a unique technique of cooking which I just explained above.

Though both the terms sound similar, but the techniques of cooking are different from each other. Both are brilliant ways of cooking and results delicious dishes.

I have already shared the recipe of Sheem-Data Chorchori (Bengali Style mixed vegetable in Mustard Sauce) where I have mentioned the tips and tricks to prepare perfect Chorchori.

Chorchori is nothing but a Bengali style of cooking mixed vegetables. It does not have any strict rules or recipe for its preparation. It is cooked with different kinds of seasonal vegetables. Sometimes with fishes too. It completely depends on the availability of vegetables. In ancient times, people used to prepare this dish with all the left-over vegetables. Sometimes people use Mustard seeds paste for the Chorchori preparation but not always.

Bati Chorchori is a different technique of cooking vegetables. In this case, all the vegetables are taken into a Bati i.e. a large mixing bowl and salt, turmeric powder and mustard oil are added to the bowl. After mixing all the ingredients properly, everything is transferred to a pan which has a lid to cover. Then the vegetables are cooked without using any other spices or water. It is a slow cooking process which is cooked in lowest flame using cover.

Whenever I talk about phulkopir bati chorchori, it always makes me feel nostalgic. As a bong, I have grown up eating this delicacy and have never got bored with it till now. I still remember how my mother used to prepare it on vegetarian days. She used to serve it mostly as a side with phulko luchi or with steamed rice and we used to devour that with immense pleasure. I have learned this traditional Bengali food recipe from her.

Phulkopir bati chorchori is a very simple and ridiculously easy to make recipe. It requires very limited ingredients which are easily available in any Bengali kitchen pantry. It is a pure Bengali delicacy and you will get the essence of Bengal in it. The best part of the recipe is that you don’t need to drop your tears for slicing onions. It could be a great option for vegetarian days during winter season.

Phulkopir bati chorchori with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below. If you follow each step of my recipe precisely then you will get bengali cauliflower potato curry with perfect flavour and consistency.

• Always use mustard oil to cook any bati chorchori recipe. Don’t replace it with ghee, butter or any other edible oil.
• Adjust the amount of green chillies according to your own preference.
• Though capsicum is not used in traditional recipe but the addition of it enhances the flavour of the dish.
• It is a slow cooking recipe. Be patient and don’t try to cook it in high flame or else it wont get cooked properly.

Phulkopir bati chorchori is a pure Bengali delicacy and goes awesome with hot steamed rice. A piece of raw onion and green chilli takes the dish to a different level. The flavour of mustard oil in the dish would loop you in the authenticity of Bengal. It is an absolute comfort food which never gets old and people never get bored. But sometimes it can also be served as a side with roti or luchi.

To prepare phulkopir bati chorchori, first cut and clean all the vegetables and keep them aside. I have used cauliflower, potatoes, tomatoes, capsicum, peas, coriander leaves, green chillies for the recipe.

Then take a pan and add cauliflower florets, potato chunks, capsicum chunks, chopped tomatoes, peas, green chillies and chopped coriander leaves, one by one into the pan.

Then add salt, sugar, turmeric powder, red chilli powder and mustard oil, one by one into the pan and mix all the ingredients thoroughly.

Phulkopir bati chorchori is slightly sweet in taste. So, I have added sugar. It enhances the taste of the dish. But it’s completely optional. You can skip it.

Cover the pan and put the pan on medium low flame. Don’t disturb and allow it to cook for 20-25 minutes. Then take off the lid of the pan and check whether cauliflower is cooked or not. If it is done, then switch off the flame. If not, then add 2-3 tablespoons of water and again cover the pan. Cook it in low flame for another 5 minutes. Then switch off the flame. Take off the lid and drizzle 1 teaspoon mustard oil over the bati chorchori recipe. Mix it well and now it’s ready to serve.

Many Bengali veg recipes have already been shared in my previous posts. You can check few of them like

Phulkopir roast
Chanar Dalna
Aloo Posto
Shorshe Begun

..And Many more…

1 cup = 250 ml

• 1 medium Cauliflower head, cut into medium florets
• 2 medium Potatoes, medium diced
• 1/3 cup Peas, fresh or frozen
• 1 large Tomato, chopped
• ½ green Capsicum, medium diced
• ¼ cup Coriander leaves, finely chopped
• 2-3 green Chillies
• 1 teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Sugar
• Salt to taste
• ¼ cup Mustard oil for cooking
• 1 teaspoon Mustard oil for drizzling after cooking

1. First cut and clean all the vegetables and keep them aside. I have used cauliflower, potatoes, tomatoes, capsicum, peas, coriander leaves and green chillies for the recipe.
2. Take a wide pan and add cauliflower florets, potato chunks, capsicum chunks, 1 large chopped tomato, 2-3 green chillies, 1/3 cup peas and ¼ cup chopped coriander leaves, one by one into the pan.
3. Add salt, 1 teaspoon sugar, 1 teaspoon turmeric powder, ½ teaspoon red chilli powder and ¼ cup mustard oil, one by one into the pan and mix all the ingredients thoroughly.
4. Cover the pan and put the pan on medium low flame. Don’t disturb and allow it to cook for 20-25 minutes. Then take off the lid of the pan and check whether cauliflower is cooked or not. If it is done, then switch off the flame. If not, then add 2-3 tablespoons of water and again cover the pan. Cook it in low flame for another 5 minutes. Then switch off the flame.
5. Take off the lid and drizzle 1 teaspoon mustard oil over the bati chorchori recipe. Mix it well and now it’s ready to serve.

Transfer the phulkopir bati chorchori into a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the luscious dish with steamed rice or flat breads like luchi, rotis, parathas and enjoy the Bengali delight.

Phulkopir bati chorchori | Bati chorchori recipe | Bengali cauliflower potato curry

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 1 medium Cauliflower head, cut into medium florets
• 2 medium Potatoes, medium diced
• 1/3 cup Peas, fresh or frozen
• 1 large Tomato, chopped
• ½ green Capsicum, medium diced
• ¼ cup Coriander leaves, finely chopped
• 2-3 green Chillies
• 1 teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Sugar
• Salt to taste
• ¼ cup Mustard oil for cooking
• 1 teaspoon Mustard oil for drizzling after cooking

Instructions

1. First cut and clean all the vegetables and keep them aside. I have used cauliflower, potatoes, tomatoes, capsicum, peas, coriander leaves and green chillies for the recipe.
2. Take a wide pan and add cauliflower florets, potato chunks, capsicum chunks, 1 large chopped tomato, 2-3 green chillies, 1/3 cup peas and ¼ cup chopped coriander leaves, one by one into the pan.
3. Add salt, 1 teaspoon sugar, 1 teaspoon turmeric powder, ½ teaspoon red chilli powder and ¼ cup mustard oil, one by one into the pan and mix all the ingredients thoroughly.
4. Cover the pan and put the pan on medium low flame. Don’t disturb and allow it to cook for 20-25 minutes. Then take off the lid of the pan and check whether cauliflower is cooked or not. If it is done, then switch off the flame. If not, then add 2-3 tablespoons of water and again cover the pan. Cook it in low flame for another 5 minutes. Then switch off the flame.
5. Take off the lid and drizzle 1 teaspoon mustard oil over the bati chorchori recipe. Mix it well and now it’s ready to serve.

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