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Shosha Besan Bari Bahari

Recipe by Panchali Dutta

30 min 4 Moderately Spicy Main Ingredient: Sunreap Matar Besan Cuisine: Indian Fusion


Preparing: 30 min


1 small bowl cucumber (cut into cubes)

1/2 small bowl potato (cut into cubes)

1 cup sunreap matar besan

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp green chilli paste

6/7 pcs silted green chilli

salt as per taste

1 tbs chopped coriander

1 tsp whole cumin

1/2 tsp crushed coriander

oil as per requirement for shallow frying

1 tsp chopped green chilli

1 tsp ginger paste

2 tsp fresh cream

1/2 tsp sugar

Nutrition Facts


Step 1In a mixing bowl, add sunreap matar besan, chopped coriander, chopped green chilli, turmeric powder, crushed coriander , whole cumin 1/2 tsp and water. Beat well and make a smooth batter.

Step 2In a frying pan, add water sufficiently and let it boil. Now add small amount of batter repeatedly into the boiling water. You will see that the baris are floating on water. After 5 minutes, check. If the baris are poached then strain water and place them in a dish.Let it cool.

Step 3Now heat oil and shallow fry the baris. Keep them in a plate. Put 1 tbs oil in a frying pan and Fry cucumber and potato . When these turn golden in colour, shift to a bowl.

Step 4In a cup, mix some water, pinch of chilli powder, pinch of turmeric and salt with 1/2 tsp matarbesan. form a batter like consistency and keep aside. Again in a frying pan , add 1 tbs oil , put whole jeera.

Step 5When it starts splutter, add the ginger paste, turmeric powder, coriander-powder, cumin powder, green chilli paste and a little water. Stir Fry them until oil releases from the masala mix, add matar besan batter.

Step 6After 2/3 minutes, add fried cucumber and potato and saute. once everything get mixed well, add warm water and let it come to 1 boil. Add the baris. Now add chopped coriander, and fresh cream and silt chillies. mix well and cook for 5-7 minutes, switch off the flame.

Step 7Serve hot. (add 1/2 cup boiling water to the dish just before turninug off the flame to keep it from drying up if you will store for more than 15 minutes before serving)

  About the Author

Recipe by Panchali Dutta

I am food journalist as well as culinary artist specially working on the lost recipes of Bengal. I do participate in different cookery workshops on various tv channels , radio and restaurants. I am also invited as a guest in different food related progs. Companies invite me in their different projects to promote their brand.

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