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Jhinge (Ridge Gourd) Aloo Shorshe Posto

July 20, 2018

Jhinge aloo posto is a traditional Bengali vegetarian dish. It may also contain mustard and hence, called Jhinge Aloo Shorshe Posto. Try the Wandering Foodie Shorshe Posto powder from our shop to make the perfect Bengali dish!

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins


1/8 kg Jhinge (Ridge gourd) cut into cubes

1/8 kg potato cut into cubes

4 tsp Wandering Foodie Shorshe Posto

1/4 kg Nigella seeds (Kalonji)

1 tsp Bengali Panch Phoran mix

2-3 count Green chilis (optional) Mustard oil Salt


Mix Wandering Foodie Shorshe Posto in little water to form a smooth paste. Keep aside for 5-10 minutes

Shallow fry the potato cubes in mustard oil until slightly brown. Add the jhinge cubes and stir well. Cover with lid and allow to cook for 5 minutes with occasional stirring on low flame. Keep aside

Heat 2 tbsp mustard oil until white smoke emerges. Add kalonji (Nigella seeds) or the Bengali panch phoran mix (Panch Phoran is a mixture of equal amounts of kalonji, fenugreek/methi, mustard, cumin and fennel seeds). Let the seeds pop

Add green chilis sliced along the length (optional, since this mix already contains dried green chili powder). Add the Shorshe Posto paste. Fry lightly for a minute. Add desired quantity of water (warm)

Add the jhinge aloo and fold well so that all vegetable cubes are covered fully with Shorshe Posto. Bring to boil. Dress with raw mustard oil for added punch (optional)


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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