The typical dish of Bogra is Aalur Ghati. After new potatoes have matured, they are cooked and consumed by all. Although being a regional delicacy, its popularity has steadily grown across the nation. This delectable meal is prepared at home using rice, salmon, and potatoes. Bogra is a city steeped in culture and history. However, yoghurt is not Bogra’s only claim to fame. Bogra is renowned for its range of cuisine, particularly ones using red chilli peppers. Nonetheless, the cuisine known as Alu Ghati reflects the culture of Bogra. Without this food, the people of Bogra would perish.
The cooking process:
Roo fish – 4 pieces
Chopped onion- 1 tablespoon
Onion batter- 1 tsp
Ginger paste – half teaspoon
Cumin paste- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- half teaspoon
Salt to taste and oil to quantity.
How to cook fish
Fry chopped onions in hot oil, mix the batter with onions and mix all the remaining spices with a bit of water. Then grind a little more with the fish. If strained, it should be covered with enough water. When the broth is smooth, keep it aside for the next step.
Needed to make potato batter
Boiled Potatoes – ½ cup 2 cups
Chopped onion- 2 tbsp
Onion batter- 1 tsp
Ginger paste- 2 tsp
Garlic paste – half teaspoon
Chilli powder- 2 or one and a half teaspoons
Turmeric powder- 1 teaspoon
Whole garam masala – in quantity
Panchfodan half-teaspoon
Cumin paste- 2 tsp
Salt – to taste
Oil- in quantity
Coriander leaves – as much
Green Chilli Slices- 1 Tablespoon
Tomato slices – 2
How to make
Add chopped onion and the whole garam masala to oil and fry the panchphodar. Finally, add a splash of water and the remaining powdered masala to the blender, along with the rest of the batter. Stir in the shredded potato and the half-broken boiling potatoes, then mash everything together very thoroughly with very little water. Then, drown them in a sea of water. Mix it up every so often. The fish should be broken in half and added to the tomatoes and rice after it has been cooked. Coriander leaves and green chillies should be spread. Accompany with hot rice.