Santula, Potala Aloo Bhaja And Roti
1 hour 30 minutes
1282 reads
About Santula, Potala Aloo Bhaja And Roti
Summer dinners call for comforting, healthy food that's easy to digest yet packed with nutrition. Santula, a beloved vegetable dish from Odisha, Eastern India, embodies these qualities perfectly. Made by gently boiling a medley of fresh vegetables like brinjal, carrot, banana, and papaya, then tempering them with panch phoran, garlic, green chilies, and a touch of onion, this dish is light on spice and oil—ideal for sensitive stomachs or those recovering post-pregnancy.
Paired with Potala Aloo Bhaja—crispy fried potatoes and pointed gourds seasoned with aromatic spices—this meal transforms humble vegetables into a flavorful celebration of soul food. Served alongside soft, warm rotis or phulkas, this wholesome platter is a staple in Eastern India, especially cherished during hot summer months. It's not just delicious but also a nutritional powerhouse, making it a perfect choice for breakfast, lunch, or dinner.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
For Santula
- 1 Eggplant brinjal, chopped, medium sized
- 1 Carrot chopped, medium sized
- 1/4 Banana raw
- 1/4 Papaya of size raw
- 2 Pointed Gourd chopped, medium sized
- 10 Beans
- 100 gm Pumpkin
- 1 Potato chopped, medium sized
- 1 Tomato all cleaned, large sized
- cube And In Cube's chopped, peeled, small, peeled and chopped in s
- 2 cup Water
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt or as per taste
- Tempering for santula
- 1 tsp Mustard Oil
- 2 tsp Bengali Five-Spice phoran
- 1 Chillies 10 garlic pods(crushed), red
- 1 Chilli crushed, green
- Pointed Gourd or aloo, or potato for potala aloo bhaja and potato fry
- 6 Pointed Gourd chopped in thin slices s
- 1 Potato peeled and chopped in stripes
- 1 Onion chopped in slices
- 2 tsp Mustard Oil
- 1/2 tsp Cumin Seed jeera
- 1/4 tsp Mustard Seeds rai
- 1 Chillies red
- 1/2 tsp Turmeric Powder haldi
- 1.5 tsp Salt or as per taste
For Roti
- 2 cup Whole Wheat Flour whole
- 1 cup Water approx
- 1.5 tsp Salt of, or as per taste
Instructions
- For Santula - Put all vegetables along with water, turmeric powder and salt in a pressure cooker add give 2-3whistle(all veggies should be cooked, tender and little mushy)
- Heat oil in fry pan, add punch phoran and red chilli to it
- When mustard seeds splutters add crushed garlic and green chili to it. Sauté for 2mins,till the raw smell goes off. Now add boiled veggies with the stock to it and let it simmer for 5 minutes.
- Potala Aloo bhaja/pointed gourd and potato fry-Peel the skin and cut them lengthwise and clean and strain it
- In a frypan put oil and cumin, mustard and red chili
- Once mustard seeds spelters add chopped onions and fry till it's translucent
- Add potola, salt and turmeric powder and cook till it is half done. Add potatoes and cook in low flame with the lid on, till they become tender. Now remove the lid and cook it in medium flame to get the crispiness (approx. 7 mins) keep stirring in inter
- Divide it into equal portions. Make smooth ball and flatten it out between your palm.
Recipe Notes
Additional Tips
- For added tang and subtle sweetness in your Santula, try including a few pieces of ripe tomato or a splash of raw mango during the boiling stage; this complements the mild flavors without overpowering the dish.
- If you want a vegan, gluten-free alternative to roti, serve the meal with steamed rice or millet rotis, which pair beautifully with both Santula and Potala Aloo Bhaja.
- To ensure Potala Aloo Bhaja stays crispy, fry the sliced pointed gourds and potatoes separately until golden before combining, and sprinkle a little rice flour or semolina on the veggies prior to frying for extra crunch.
- Santula tastes even better when made ahead; letting it rest for a few hours allows flavors to meld. Reheat gently before serving, and garnish with fresh coriander and a squeeze of lime for a vibrant finish.
Related Posts You May Like
-
-
Aloo Bhaja/Potato Fry
1094 reads
-
-
-
-
Recipe Nutrition
Calories: 629kcalCarbohydrates: 115gProtein: 19gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 5130mgFiber: 10gSugar: 6g
Litushree Pradhan
Articles: 50
4 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to make this at home!
Such a tempting dish! Thank you.
This is a fantastic recipe! Thanks for sharing.
This looks divine! Can’t wait to make it.