Kalojire Bhorta is a flavorful Bhorta aka Bata that comes from Bengali cuisine. Also known as Kalijira Bata, this bhorta is made with Kalonji (or Nigella Seed) and some selected spices. A small amount of this Bhorta is enough to top off a plate of rice. It's a real treat that is sure to satisfy any appetite.
You can make this paste prepared with KAlojire at any time of the year and can store it to have it with steamed rice to initiate a Bengali Meal. Kalojire Bhorta works extremely well if you have a cold.
Jump to:
- Debjani's Note
- Instructions
- Health Benefits of Kalojira/ Kalonji/ Black Seed / Kalijira
- Kalojira Bhorta vs. Kalojira Bata
- Recipe Card
- Kali Jira Bhorta Recipe Video
- Storing Kalojire Bhorta
- Top tip to make perfect Kalojire Bhorta aka Kali Jira Bhorta
- FAQ - Kalojire bhorta
- Related
- More Bhorta Recipes
- Let's connect over Kalojire Bhorta recipe
- Kalo Jeera Bhorta pin for you
Debjani's Note
Around three years ago during the pandemic, I made a video recipe for Kalojira Bhorta. At the time, I was in the midst of the pandemic and especially creating video recipes suitable for a lockdown kitchen. However, I completely forgot to document the recipe in writing. This came to my attention recently when a viewer requested the written recipe after watching my video.
- Nigella Seed
- Onion
- Garlic
- Green Chilli
- Dry Red Chilli
- Mustard Oil
- Salt
See the recipe card for quantities.
Instructions
Kalojira Bhorta, also known as Kalonji Bhorta or Kalojire Bata, is an exceptionally delicious dish hailing from the Bengali kitchen that is prepared with the unique Nigella Seed, also known as Kalonji or Kalojira.
The Nigella Seed is combined with carefully selected spices to create this flavorful and aromatic dish. A single spoonful of Kalojira Bhorta is enough to perfectly complete a plate of steaming hot rice. The flavor of the Nigella Seed, combined with the other spices, gives the dish a unique and delicious taste that is both comforting and satisfying.
Health Benefits of Kalojira/ Kalonji/ Black Seed / Kalijira
- Kalo Jira is packed with antioxidants and has various health benefits.
- Kalonji, or Black Seeds, is beneficial in regulating diabetes and keeping blood pressure in check.
- You can use Kalonji Oil to treat headaches and aches and pains.
- Kalojira, also known as Nigella Seeds, can be used to combat acne.
Kalojira Bhorta vs. Kalojira Bata
Kalojira Bhorta vs. Kalojire Bata is something I must write about. Growing up, my Maa used to make the bata at home whenever I had a cold or at once when I had measles. She said it helps in curing the upset stomach which is an aftereffect of measles.
A few years ago, during my visit to Bangladesh, I had the chance to try the famous Kalojira Bhorta. It was served with every meal I had at someone's or another's home and I couldn't get enough of it! The taste of Kalojira Bhorta was almost the same as the bata I had growing up. I suppose the only difference is the name- Bata and Bhorta. The main ingredients used in both of these dishes are the same, it's the name that makes them different.
PrintRecipe Card
Kalojire Bhorta | Kalijira Bata
- Total Time: 20 minutes
- Yield: 8 People 1x
- Diet: Vegan
Description
Kalojire Bhorta is a flavorful Bhorta aka Bata that comes from Bengali cuisine. Also known as Kalijira Bata, this bhorta is made with Kalonji (or Nigella Seed) and some selected spices. A small amount of this Bhorta is enough to top off a plate of rice. It's a real treat that is sure to satisfy any appetite.
Ingredients
- 50g Kalojira/ Kalonji/ Black Seed/ Nigella Seed (½ Cup)
- 2 Tbsp. Mustard Oil
- 2 Onion
- 8 cloves Garlic
- 2 Green Chillies
- 2 Dry Red Chillies
- 1 Tsp. Salt (or to taste)
Instructions
- Start by peeling and chopping the onions.
- Place a pan on the stove over low heat and dry-roast the Kalojire, stirring it occasionally.
- This process should take around 2-3 minutes.
- As the Kalojira roasts, it will release a nutty aroma.
- Be careful not to over-roast the Nigella seed and keep stirring. Once you're done, switch the heat off and let the seeds cool before using them to make the bhorta.
- In a pan, heat up the mustard oil.
- Add green and red chilies and let them temper on a low flame.
- Throw in chopped onions and keep stirring.
- After that, put some garlic cloves in and cook for a minute.
- Add 1 Tsp. salt and then turn off the heat.
- Allow the mixture to cool down before you turn it into a paste.
- You can make Bhorta using either a Grinder or Shil Nora.
- Begin with some Roasted Kalojire that is at room temperature.
- When you grind the kalonji, don't add any water.
- Once done add fried onion along with the oil used to make a smooth paste.
- To make the bhorta, you should make a smooth paste while adjusting the salt and chili to your preference.
- To enjoy the bhorta, serve it with a plate of rice - you won't need any additional sides!
Notes
- Try Shil Nora/ Shil Batta for making the delicious Kali Jeera Bhorta with amazing taste.
- If you are going to consume the bhorta within 24 hours, then you can use less oil. However, if you want to use the bhorta for a longer period of time, then extra oil is necessary in order to preserve it.
- Store the Kalojire Bhorta in an air-tight container to ensure its freshness.
- Prep Time: 10
- Cook Time: 10
- Category: Entree
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 25g
- Calories: 100
- Sugar: 1.5g
- Sodium: 308mg
- Fat: 21.6g
- Saturated Fat: 4.4g
- Carbohydrates: 19.2g
- Fiber: 7.7g
- Protein: 10.5g
- Cholesterol: 0mg
Kali Jira Bhorta Recipe Video
Storing Kalojire Bhorta
Storing Kalojira Bhorta in an airtight container in the refrigerator can keep it fresh for up to 4-5 days.
Top tip to make perfect Kalojire Bhorta aka Kali Jira Bhorta
If you are going to consume the Kalojire bhorta within 24 hours, then you can use less oil. However, if you want to use the bhorta for a longer period of time, then extra oil is necessary in order to preserve it. Store the Kalojire Bhorta in an air-tight container to ensure its freshness. To enjoy the bhorta, serve it with a plate of rice - you won't need any additional sides!
FAQ - Kalojire bhorta
Kalo Jira, also known as Kali Jira, Kalonji seeds, Black Seeds, and Nigella Seeds, is an incredibly nutrient-dense seed. These small, black seeds contain a wealth of minerals, including iron, sodium, calcium, and potassium, as well as a range of vitamins, including Vitamin A, Vitamin B, Vitamin B12, Niacin, and Vitamin C. Furthermore, Kalonji oil is an excellent choice for those looking to get the most out of their nutritional oil, as it contains a unique combination of essential fatty acids, vitamins, and minerals. This oil is not only beneficial for overall health but can also be used in a variety of ways, including in cooking and as a medicinal remedy. With its high concentration of nutrients, it is no wonder that Kalonji is so popular amongst health-conscious individuals.
Kalonji, also known as black seed, is a popular spice known for its unique flavor and its powerful medicinal benefits. It has been used for centuries in traditional medicine to treat a variety of ailments, including colds, flu, and even cancer. This powerful plant has been shown to boost the immune system, as well as provide anti-inflammatory and antioxidant properties.
Related
Looking for other recipes like this? Try these:
More Bhorta Recipes
- Shutki Chingri Bhorta (also known as Dried Prawn Paste aka Chingri Shutki Bhorta)
- Mawa Ghater Ilish Macher Lejar Bhorta (also known as Ilish Macher Bhorta)
- Nona Ilish Bhorta (also known as Nona Ilish Bhuna) Recipe
Let's connect over Kalojire Bhorta recipe
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Kalo Jeera Bhorta pin for you
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply