Kalojire Bhorta | Kalijira Bata - Debjanir Rannaghar

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Kalojire Bhorta | Kalijira Bata

Course Entree

Cuisine Bengali

Keyword black seed, Debjanir Rannaghar, kalijira bhorta recipe, Kalo jire bhorta recipe, kalonji bhorta recipe

Prep Time 10

Cook Time 10

Servings People

Calories 100kcal

Cost Rs 150

Get Recipe Ingredients

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!

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.