It was Kojagori Lokkhi pujo day before and I was enjoying the last day of my extended Pujor Chuti (read holiday). A day meant for worshiping the ghorer lokkhi; a day meant for good veg food, and a day meant for "Ke Jago re"! Yes, the word Kojagori came from "Ke Jago re!" In my north Calcutta residence, we have a Lokkhir Thala consisting of several things. The pujo now is not as elaborate as it used to be when mammam (my aunt) was alive but to date, my relatives celebrate kojagori Lakshmi puja. Mammam used to cook several dishes for the goddess and us 🙂 . Phulkopir Roast was one dish she used to cook every year.
- Phulkopir Roast and other Bengali dishes: Kojagori Lokkhi Pujo's spread at home!
- Phulkopir Roast ( Bengali Cauliflower Roast): True Roast or Pseudo Roast!
- Here's how I cook Phulkopir Roast at Debjanir Rannaghar!
- Recipe Card
- Debjanir Rannaghar recipes to pair with Fulkopir Roast:
- Have you tried the Phulkopir Roast Recipe from Debjanir Rannaghar!
- Here's the Bengali Fulkopir Roast Recipe Pin for your Pinterest Board!
Now at my place, I try to celebrate this Puja in a way to celebrate me being a mother of a girl child. I celebrate the presence of Goddess Laxmi at my abode as Pasta!
Phulkopir Roast and other Bengali dishes: Kojagori Lokkhi Pujo's spread at home!
Like every year I cooked a pre-selected vegetarian spread at home this year as well. The spread was having Bhoger Khichuri, panch bhaja, Phulkopir Roast, Begun Basanti, Papor bhaja and Plastic Chutney and Sondesh.
I have posted a picture of the typical Bengali vegetarian meal over different social media platforms and started receiving recipe requests, especially for three dishes as I already have Khichuri recipe on my blog.
I was confused about what to share first and finally ended up having an Insta poll to decide. My readers wanted me to share the recipes in this order: Phulkopir Roast, Begun Basanti, and Plastic Chutney. Though I was happy to receive the recipe requests however there is one thing with this list that I have to share three consecutive veg recipes 😛 . Jokes apart, we Bongs do eat veg food and when we eat veg we mostly cook it without onion and garlic. On this note here are a few details on Pseudo Cauliflower roast without onion and garlic.
Phulkopir Roast ( Bengali Cauliflower Roast): True Roast or Pseudo Roast!
Always remember that we Bengalis are known more by our Daknam than bhalonam! We don't drink water instead we eat it! Just like that we call a non-roasted dish Roast! Does it taste bad? No not at all! Be it Bengali Murgir Roast (a cooked dish but not roasted yet known as a roast) or be it the vegetarian Phulkopir Roast? There is no compromise on the taste quotient. On a serious note (okay not so serious); for some unknown reason, we call a few dishes where the meat or veggie is shallow-fried before cooking roasted in Bengali!
Bengali Phulkopir Roast!
Phulkopir roast is a well-spiced Bengali-style Cauliflower preparation where the Cauliflower is shallow-fried before cooking with the spice. This dish (better to say delicacy) is signified by the well-cooked yet crunchy chunks of Cauliflower (also known as Phulkopi). I use some basic spices such as Cumin, Bengali garam masala, turmeric, and chili. In addition, little curd and a paste of melon seed, cashew nut as well as poppyseed. Green Pea is my personal inclusion. Here I must mention, if possible microwave the cauliflower for a few minutes before cooking if possible. Else you can steam the cauliflower for 2-3 minutes with little water and discard the water.
Here's how I cook Phulkopir Roast at Debjanir Rannaghar!Print
Phulkopir Roast (Bengali Roasted Cauliflower!)
A Bengali-style Cauliflower preparation where the Cauliflower is shallow-fried before cooking with the spices is known as Phulkopir Roast.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 People 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- 3 Phulkopi / Cauliflower (without leaves)
- ½ cup Green Peas (optional)
- 2 Green Chilli
- 1 Tbsp. Ginger Paste
- 2 Tbsp. Tomato Paste
- 150g Curd
- 20 Cashew Nut
- 1 Tbsp. Melon Seed / Mogoj dana
- 1 Tbsp. Poppy Seed/ Posto/ Khaskhash
- 10 Raisin/ Kishmish
- 4 Tbsp. Mustard Oil
- 1 Tsp. Ghee
- 1 Bay Leaf
- 2 Dried Red Chili
- 1-inch Cinnamon Stick
- 1 Black Cardamom
- 3 Green Cardamom
- ½ Tsp. Cumin Powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chilli Powder
- 1 Tsp. Sugar: 1 Tsp.
- 1 Tsp. Salt or to taste
- ½ Tsp. Garam Masala Powder
- ¼ Tsp. Asafoetida
- Wash Cauliflower several times and cut into big chunks. You may refer to the picture.
- Sprinkle salt and turmeric powder over the cauliflower chunks and rub wisely.
- Soak ten Cashew nuts along with Poppyseed, Melon Seed and green Chili in hot water for ten minutes.
- Make a smooth paste of the above-mentioned ingredients after discarding the water.
- Now heat the oil in a flat bottom pan; preferably non-stick.
- Shallow-fry Cauliflower until those turn light brown in color.
- Strain cauliflower chunks from oil.
- Temper remaining Oil with Bay Leaf, Dried Red Chili, Cinnamon Stick, Black Cardamom, and also Green Cardamom.
- Reduce the heat and add ginger paste followed by tomato paste and cook until oil comes out from the sides.
- Now add the curd after beating it for a while as well as the nut and seed paste and mix thoroughly.
- Add little water at this point and cook till the moisture reduces and the raw aroma goes away.
- At this point add Cumin Powder, Turmeric Powder, Kashmiri Red Chilli Powder, Sugar, half of the garam masala powder, and also Salt.
- Mix thoroughly and cook for a minute or so until the mixture changes color and turns into a reddish mess.
- Add Green Peas and raisin and mix lightly.
- Now add fried Cauliflowers and lightly fold into the spice mix.
- Cover the pan with a lid and cook on low flame for 10 minutes.
- Lightly fold in between.
- Add Ghee and remaining Garam Masala and lightly fold and then switch the flame off.
- For consistency please refer to the picture. You don't need much gravy in this dish.
- Serve it hot with your choice of carbohydrates such as steamed rice or Gorom Luchi or Pulao.
- I prefer to microwave cauliflower chunks for 5 minutes before frying those.
- Do not add water while cooking Phulkopir Roast.
- This dish does not call for gravy.
- The cauliflowers must be fried properly; well-cooked yet crunchy.
- Green peas are however optional but give added flavor and color to the dish.
- Serving Size: 100g
- Calories: 328
- Sugar: 14.3g
- Sodium: 394mg
- Fat: 20.5g
- Trans Fat: 3.6g
- Carbohydrates: 31g
- Fiber: 9.5g
- Protein: 9.9g
- Cholesterol: 5mg
Debjanir Rannaghar recipes to pair with Fulkopir Roast:
- Luchi (also known ad deep-fried Bengali flatbread)
- Bengali Basanti Pulao or Bengali Holud Pulao ( also known as Bhoger Misti Pulao)
- Ghee Bhat (also known as Bengali Sweet Pulao)
- Peas Pulao (also known as Matar Pulao)
- Narkel Doodh Pulao
- Chatur Paratha (also known as Sattu Ka Paratha)
- Methi Paratha (also known as fenugreek leave Paratha)
Have you tried the Phulkopir Roast Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.