Traditional Bengali Recipes For Durga Pujo Celebrations

Maach Bhaate Bangali 

(Bengali for 'a Bengali loves fish and rice') 

This phrase perfectly encapsulates the soul of the Bengali people, and it’s never truer than during Durga Pujo. While fasting is customary for many festivals across India, Bengalis celebrate the homecoming of their daughter goddess, Durga, with a lavish feast. For them, Pujo is a gastronomic celebration, a time to indulge in a rich tapestry of flavours, from traditional bhog to rich curries and popular street food. 

This love for food during the festival is so deep-rooted that Bengalis have a special word for it: Petpujo, or 'worship of the belly'.

This comprehensive Nestasia guide brings you 15 of the most beloved Durga Pujo recipes. We've curated a collection that includes both traditional bhog staples, such as Bhoger Khichuri and Labra, and non-vegetarian classics, like Kosha Mangsho and Prawn Malai Curry. 

But no Pujo is complete without the iconic street food, so we've also included recipes for Ghugni and Egg Rolls.  Each recipe comes with a special serving suggestion, offering the best serving ideas from Nestasia's dining collection to help you present your dishes perfectly. 

So, get ready to dive into the heart of a Bengali's Durga Pujo and embark on a culinary journey of a lifetime.

Bhog Prasad Staples

1. Bhoger Khichuri (Niramish Khichdi)

This aromatic khichuri is the quintessential Durga Pujo bhog, a comforting one-pot meal of rice and lentils that is offered to the goddess.

Ingredients:

1 cup Gobindobhog rice

1 cup Sona Moong Dal (split yellow lentils)

1 tsp turmeric powder

1 tsp cumin powder

1 tsp ginger paste

1 tsp grated coconut

1 potato (diced)

1/2 cup cauliflower florets

1 tomato (chopped)

1 bay leaf

1 dried red chilli

1 cinnamon stick

2 green cardamom pods

2 cloves

1 tbsp ghee (clarified butter)

Salt to taste

Recipe:

Dry roast the moong dal until fragrant. Wash the rice and dal together.

Heat ghee in a pot. Add bay leaf, red chilli, and whole spices.

Add the chopped vegetables and fry for a few minutes. Add ginger paste, turmeric, and cumin powder.

Add the rice-dal mixture and saute for a few minutes.

Add hot water (around 6 cups) and salt. Cover and cook on a low flame until the rice and dal are cooked.

Stir in the grated coconut and a little ghee before serving.

Best way to serve: Serve in a Kansa dinner set.

2. Labra (Mixed Vegetable Curry)

This flavorful labra curry, with its unique blend of vegetables and panch phoron, is a classic accompaniment to bhog and a staple of festive food.

Ingredients:

1 cup chopped pumpkin

1 cup chopped potato

1 cup chopped cauliflower

1/2 cup green beans

1 tsp panch phoron (Bengali five-spice mix: fenugreek, nigella seeds, cumin, black mustard seeds, fennel seeds)

1 dried red chilli

1 tsp ginger paste

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tbsp mustard oil

Salt and sugar to taste

Recipe:

Heat mustard oil in a pan. Add panch phoron and dried red chilli.

Add all the chopped vegetables and saute. Add salt and turmeric.

Cover and cook until the vegetables are half-done.

Add ginger paste, cumin, and coriander powder. Mix well and cook for a few more minutes.

Add a little water, cover, and cook until the vegetables are tender. Finish with a dash of sugar.

Best way to serve: Serve as a side dish in a serving bowl.

3. Beguni (Brinjal Fritters)

A perfectly crispy beguni is a simple yet essential side, offering a delightful crunch that complements the softer textures of the bhog and Durga Pujo feast.

Ingredients:

1 large brinjal (eggplant), sliced thinly

1 cup besan (chickpea flour)

1 tsp rice flour

1 tsp black cumin seeds

1 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

Water

Oil for frying

Recipe:

Mix besan, rice flour, black cumin seeds, turmeric, and salt. Add water gradually to form a smooth batter.

Heat oil in a kadai (wok).

Dip each brinjal slice into the batter, ensuring it’s evenly coated.

Carefully drop into the hot oil and fry until golden and crispy.

Best way to serve: Serve hot on a beautiful serving platter.

4. Luchi and Alur Dom (Bengali-style Potato Curry)

The ultimate breakfast on a Pujo morning, this dish features fluffy, deep-fried luchi paired with a rich and spicy alur dom curry.

Ingredients (Luchi):

2 cups all-purpose flour

1 tbsp oil or ghee

Salt to taste

Water for kneading

Ingredients (Alur Dom):

4-5 medium potatoes (boiled and peeled)

1 onion (finely chopped)

1 tsp ginger-garlic paste

1 tsp turmeric powder

1 tsp cumin powder

1 tsp red chilli powder

1 tsp garam masala

Oil for cooking

Recipe (Luchi):

Knead flour with oil, salt, and water to a smooth dough.

Roll out small, thin circles and deep-fry in hot oil until they puff up.

Recipe (Alur Dom):

Fry the potatoes until light brown.

In the same oil, fry the onion until golden. Add ginger-garlic paste and powdered spices.

Add a little water and cook until the spices are aromatic.

Add the fried potatoes, salt, and enough water to make a thick gravy.

Simmer until the gravy thickens. Finish with garam masala.

Best way to serve: Serve together in matching dinner plates.

5. Tomato Chutney with Dates and Raisins

This sweet and tangy chutney, a favourite Pujo sweet, provides a perfect finish to the savoury main courses and a refreshing break from the rich festive food.

Ingredients:

3-4 ripe tomatoes (chopped)

1/2 cup dates (chopped)

1/4 cup raisins

1/2 cup sugar

1 tsp panch phoron

1 tbsp mustard oil

Salt to taste

Recipe:

Heat mustard oil. Add panch phoron.

Add chopped tomatoes and a pinch of salt. Cook until soft and pulpy.

Add dates, raisins, and sugar.

Cook on low heat until the chutney thickens to a jam-like consistency.

Best way to serve: Serve as a condiment in dip bowls.

Main Course Dishes

6. Cholar Dal (Bengal Gram Dal)

A sweet and savoury Cholar Dal, infused with coconut and raisins, is a classic lentil dish that is a must-have for any festive meal.

Ingredients:

1 cup chana dal (split Bengal gram)

1 bay leaf

1 cinnamon stick

2 cardamom pods

1 tsp ginger paste

1 tbsp grated coconut

1/2 tsp cumin powder

1/2 tsp turmeric powder

1 tsp sugar

1 tbsp ghee

Salt to taste

Recipe:

Soak chana dal for 3-4 hours. Boil until half-cooked.

Heat ghee. Add bay leaf, cinnamon, and cardamom. Add ginger paste and saute.

Add turmeric and cumin powder. Add the boiled dal and mix well.

Add grated coconut, sugar, and salt. Simmer until the dal is tender and the gravy is thick.

Best way to serve: Serve in a bowl with a handle for easy serving.

7. Basanti Pulao (Sweet Saffron Rice)

This fragrant Basanti Pulao is the ideal choice for any special occasion, its sweet flavour and vibrant colour making it the perfect partner to Kosha Mangsho.

Ingredients:

2 cups Gobindobhog rice

1/4 tsp saffron strands

2 tbsp ghee

1 bay leaf

1 cinnamon stick

4-5 cloves

3-4 cardamom pods

1 tbsp raisins

1/2 cup green peas

1 tsp ginger paste

1 tsp turmeric powder

Salt and sugar to taste

Recipe:

Wash and soak the rice for 30 minutes. Mix with turmeric, ginger paste, and salt.

Heat ghee. Add whole spices and fry for a few seconds.

Add the rice, peas, and raisins. Saute for 5 minutes.

Add 4 cups of hot water, saffron strands, and sugar.

Cover and cook on a low flame until all the water is absorbed and the rice is fluffy.

Best way to serve: Serve hot in a deep serving platter or plate.

8. Kosha Mangsho (Mutton Curry)

No Pujo feast is complete without Kosha Mangsho, a fiery, slow-cooked mutton curry that is the undisputed king of festive food for a non-vegetarian Bengali.

Ingredients:

1 kg mutton

2 large onions (sliced)

2 tbsp ginger-garlic paste

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

1 tsp sugar

Mustard oil for cooking

Whole spices (bay leaf, cinnamon, cardamom, cloves)

Recipe:

Marinate mutton with half of the ginger-garlic paste, half of the spices, and mustard oil for at least 2 hours.

Heat mustard oil in a pressure cooker. Add whole spices.

Add the sliced onions and fry until golden. Add the rest of the ginger-garlic paste and powdered spices.

Add the marinated mutton and cook on high heat, stirring continuously, until the oil separates. This is the kosha process.

Add a little hot water, salt, and pressure cook until the mutton is tender.

Best way to serve: Serve as a side dish with Basanti Pulao in ceramic serving bowls.

9. Prawn Malai Curry

Delicate and creamy, this Prawn Malai Curry is a rich indulgence that highlights Bengal's love for seafood and is a true centrepiece for any feast.

Ingredients:

500g prawns (shelled and deveined)

1 cup coconut milk

1 onion (finely chopped)

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala

Mustard oil

Green chillies (slit)

Salt to taste

Recipe:

Lightly fry the prawns in mustard oil and set aside.

In the same oil, add the chopped onion and fry until translucent. Add ginger-garlic paste.

Add turmeric and red chilli powder. Cook for a minute.

Add the coconut milk, salt, and green chillies. Simmer until the gravy thickens slightly.

Add the fried prawns and cook for 2-3 minutes. Finish with garam masala.

Best way to serve: Serve hot with steamed rice in decorative cooking pots.

10. Shorshe Ilish (Hilsa in Mustard Sauce)

A true Bengali delicacy, this Shorshe Ilish (hilsa fish) recipe showcases the pungent magic of mustard and is a celebratory dish for any special occasion.

Ingredients:

5-6 pieces of Ilish (Hilsa fish)

4 tbsp yellow mustard seeds

2 tbsp black mustard seeds

4-5 green chillies

1 tsp turmeric powder

1 tsp nigella seeds

Mustard oil for cooking

Salt to taste

Recipe:

Soak the mustard seeds and green chillies for 15 minutes. Grind to a smooth paste.

Marinate the fish pieces with salt and turmeric.

In a pan, heat mustard oil. Add nigella seeds and green chillies.

Add the mustard paste and fry for a minute.

Add the fish pieces and a little water. Cover and cook on a low flame until the fish is done.

Best way to serve: Serve on a section plate.

Kolkata Street Food And Snacks

11. Phuchka (Bengali Pani Puri)

The queen of Kolkata street food, no pandal hopping is complete without the burst of spicy and tangy flavours from a plate of phuchka.

Ingredients (Puri):

1 cup fine semolina (suji/rava)

2 tbsp all-purpose flour (maida)  

1/4 tsp baking soda

1/4 cup warm water

Oil for frying  

Recipe (Puri):

In a bowl, mix the suji, maida, and baking soda.

Gradually add the warm water and knead into a stiff dough.  

Cover the dough with a damp cloth and let it rest for 30 minutes.  

Knead again for a couple of minutes until smooth. Roll the dough out very thinly and cut into small circles.

Deep-fry the puris in hot oil, pressing down gently until they puff up. Fry until they are golden brown and crispy.

Ingredients (Filling):

2 boiled potatoes (mashed)

1/2 cup boiled chickpeas

1 tbsp bhaja masala (roasted cumin, coriander, and red chilli powder)

Chopped onion, green chillies, and coriander leaves

Salt to taste

Ingredients (Tangy Water):

1/2 cup tamarind paste

1 tsp black salt

1 tsp bhaja masala

1 tsp cumin powder

1 tsp sugar

Water

Recipe:

Mix all the filling ingredients in a bowl.

For the water, mix tamarind paste with black salt, spices, sugar, and enough water for the desired consistency.

Make a small hole in each puri, fill with the potato mixture, and dip into the tangy water before serving.  

Best way to serve: Arrange on a wooden serving platter.

12. Ghugni (Yellow Peas Curry)

A classic street-side staple, this ghugni recipe provides a spicy and flavorful snack that is perfect for a quick bite during your pandal hopping.

Ingredients:

1 cup yellow peas (soaked overnight)

1 onion (chopped)

1 tsp ginger-garlic paste

1 tsp turmeric powder

1 tsp cumin powder

1 tsp red chilli powder

1 tsp garam masala

Oil for cooking

Toppings: chopped onion, green chillies, coriander leaves, nimki (savoury cracker)

Recipe:

Pressure cook the soaked yellow peas until tender.

Heat oil in a pan. Fry the onion until golden. Add ginger-garlic paste and powdered spices.

Add the boiled peas and cook for a few minutes. Add salt and garam masala.

Serve hot with your preferred toppings.

Best way to serve: Serve hot in a soup or snack bowl.

13. Aloo Chop (Potato Fritters)

Crispy on the outside and soft on the inside, these delicious Aloo Chop fritters are a beloved street food snack for all ages.

Ingredients:

2 large potatoes (boiled and mashed)

1 onion (chopped)

1 tsp ginger-garlic paste

1 tsp roasted cumin powder

1 tsp chaat masala

1 cup besan (chickpea flour)

Salt to taste

Oil for frying

Recipe:

Mash the potatoes. In a pan, saute the onion and ginger-garlic paste.

Add the mashed potatoes, cumin powder, chaat masala, and salt. Mix well.

Form small balls from the potato mix.

Prepare a batter with besan, water, and salt.

Dip the potato balls in the batter and deep-fry until golden.

Best way to serve: Serve hot on a bamboo platter. 

Traditional Sweets And Desserts

14. Payesh (Bengali Rice Kheer)

The ultimate celebratory dessert, this rich and creamy payesh recipe is a traditional Pujo sweet that brings a perfect end to any festive meal.

Ingredients:

1/2 cup Gobindobhog rice

1 litre of full-fat milk

1/2 cup nolen gur (date palm jaggery) or sugar

2-3 green cardamom pods

Bay leaf

Almonds or pistachios for garnish

Recipe:

Wash the rice and soak it for 30 minutes.

In a heavy-bottomed pan, bring milk to a boil. Add the rice, bay leaf, and cardamom.

Simmer on low heat, stirring occasionally, until the rice is cooked and the milk has thickened.

Once the kheer cools slightly, add the jaggery or sugar and stir until dissolved.

Best way to serve: Serve on a dessert plate.

15. Narkel Naru (Coconut Laddoo)

These traditional naru are simple homemade treats that are often passed around during Durga Pujo, embodying the essence of sharing and togetherness.

Ingredients:

1 cup freshly grated coconut

1/2 cup gur (jaggery) or sugar

1/4 tsp green cardamom powder

Recipe:

In a pan, mix grated coconut and jaggery (or sugar).

Cook on low heat, stirring continuously, until the mixture becomes sticky and can be formed into balls.

Add cardamom powder and mix well.

Once the mixture is cool enough to handle, form small balls and let them cool completely.

Best way to serve: Arrange on a snack plate.

The essence of Durga Pujo truly lies in its food. Whether it's the sacred bhog served in the pandals or the cherished moments of pandal hopping fueled by Kolkata street food like Egg Rolls and Chowmein, every bite tells a story. 

We hope these recipes help you recreate the authentic flavours of Bengal and fill your home with the joy and warmth of the festival. To help you on your culinary journey, Nestasia has a varied and beautiful kitchen collection, from cookware to tools, to help you prepare these recipes for the best flavours. 

So, go ahead, indulge in the sweets like Sandesh and Payesh, savour the rich Kosha Mangsho, and enjoy this beautiful celebration with your loved ones.

Shubho Sharadiya and Happy Petpujo!