Authentic Odia Pakhala Bhata with Aloo Bhaja
Fermented cooked rice soaked in water infused with curd, roasted cumin, and mint, served alongside crispy spiced potato fries. This quintessential Odia comfort meal offers ultimate relief during hot summer days.
35min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Combine the cooled cooked rice, water, and curd in a clay pot or deep bowl, mixing gently to create a slightly fermented base.
2
Add salt, half of the roasted cumin powder, and a few curry leaves into the rice mixture, then let it rest for at least 30 minutes to develop flavors.
3
For the aloo bhaja, coat the thinly sliced potatoes with turmeric powder, red chili powder, and salt.
4
Heat mustard oil in a heavy-bottomed pan over medium heat and pan-fry the potato slices until golden brown and crispy on both edges.
5
Temper the pakhala with a quick flash of mustard oil, slit green chilies, and remaining cumin powder just before serving.
6
Serve the chilled fermented rice alongside the hot, crispy potato fries in traditional brass or terracotta bowls.
Ingredients
2 cups cooked white rice, cooled
2 cups water
1/2 cup fresh sour curd
1 teaspoon roasted cumin powder
1 tablespoon mustard oil
2 green chilies, slit
A few fresh curry leaves
Salt to taste
2 large potatoes, thinly sliced
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
*This AI-generated recipe may contain inaccuracies.