This spicy kochuri'r alu'r tarkari (as our friends will testify) is our secret recipe that we have guarded with our life for eight years. We arrived at it through various permutations and combinations in 2010, and since then have been making this at every luchi-aloo torkari party for loved ones. After two years of running this channel, we are finally revealing this to our viewers with a mixture of reluctance and joy. Please use this recipe responsibly.
Of course this alur tarkari is not our invention. However, there are no real recipes that we have found anywhere on the internet or in recipe books.
It is the quintessential mishtir dokaner alu'r torkari that is made in sweet shops, as well as Bihari Kochuri shops in Bengal, and served with either hinger kochuri, or luchi, or puri along with a lonka'r achaar (green chilli pickle) and a sweet chutney. Every shop makes it a little differently, but the basics are the same.
Growing up, my favourite kochuri shop was this trio of shops in Sealdah market called Shuruchi, Mukhoruchi and Abhiruchi. Thousands of people everyday consumed huge wicker baskets full of hot hing kochuri served in shaal patar'r thonga (cones made from dried shaal leaves), topped with a ladle full of steaming hot spicy alu'r torkari. Another firm favourite is Maharani (actually Maharaja, but everyone we know calls it Maharani even though there is a shop actually called Maharani just down the road) on Lansdowne. If you go early in the morning you will find morning walkers gorging on kochuri alur torkari, followed by hot sweet pantua or jilipi and finally a big earthen cup of tea.
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🥘 RECIPE WITH INGREDIENT LIST 📝
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