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Experience the vibrant and "chatakedar" flavours of Kolkata with this classic street food combination: Dum Aloo, Muri, and Ghugni! In this video, Chef Ajay Chopra takes you through the step-by-step process of recreating this iconic breakfast that is a staple across the streets of Bengal. This isn't just a meal; it's a sensory experience that will make anyone say "Wah, Khoob Bhalo!". Whether you are looking for a spicy morning start or a unique evening snack, this combination is guaranteed to satisfy your cravings.

Portion servings: 5-6 pax
Preparation time: 3-4 hrs
Cooking time: 60 mins

Ingredients:

For bengali garam masala:
Cinnamon 3 inch
Green cardamom 15-16 pcs
Cloves 8-10 pcs

For aloo dum:
Mustard oil 2 tbsp
Bayleaf 1 pc
Dry red chilli 1 pc
Cinnamon 1 inch
Green cardamom 3-4 pcs
Cloves 4-5 pcs
Ginger & green chilli paste 1 tbsp
Tomato puree 3 pcs
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Jeera powder ½ tsp
Coriander powder 1 tsp
Salt 1 tsp
Water as required
Baby potato boiled & peeled 8-10 pcs
Sugar ½ tsp
Bengali garam masala ½ tsp

For ghugni
Mustard oil 2 tbsp
Jeera 1 tsp
Dry red chilli 1 pc
Bay leaf 1 pc
Ginger & green chilli paste 1 tbsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Jeera powder ½ tsp
Coriander powder 1 tsp
Water as required
White vatana boiled with stock 3 cups
Bengali garam masala ½ tsp
Sugar ½ tsp

For plating:
Muri / puffed rice
Ghugni
Dum aloo
Sliced onion
Sev
Green chilli chopped

Method:

Preparing Bengali Garam Masala

Step 1: Dry Roast & Grind
Lightly dry roast cinnamon, green cardamom, and cloves on low flame until aromatic.
Cool completely and grind into a fine powder. Keep aside.
This fresh masala gives authentic Bengali flavour.

Dum Aloo Preparation

Step 2: Tempering the Whole Spices
Heat mustard oil until smoking, then reduce flame.
Add bay leaf, dry red chilli, cinnamon, green cardamom, and cloves. Let them crackle.

Step 3: Bhunao the Base
Add ginger-green chilli paste and sauté till raw smell disappears.
Add tomato puree and cook till oil starts separating.

Step 4: Spice Roasting
Add red chilli powder, turmeric, jeera powder, coriander powder, and salt.
Cook the masala well on low flame.

Step 5: Add Potatoes & Dum Cooking
Add boiled, peeled baby potatoes. Mix gently to coat with masala.
Add little water for gravy consistency.
Cover and cook on low flame for 8–10 minutes so potatoes absorb flavour.

Step 6: Finishing Touch
Add sugar and Bengali garam masala.
Simmer for 2 minutes and switch off. Keep slightly thick.

Ghugni Preparation

Step 7: Tempering for Ghugni
Heat mustard oil till smoky.
Add jeera, dry red chilli, and bay leaf. Let them splutter.

Step 8: Masala Base
Add ginger-green chilli paste and sauté.
Add turmeric, red chilli powder, jeera powder, coriander powder, and salt.
Cook briefly.

Step 9: Add White Vatana
Add boiled white vatana along with some of its stock.
Mix well and simmer until slightly thick but still flowing.

Step 10: Final Flavouring
Add sugar and Bengali garam masala.
Cook for 2–3 minutes and switch off.

Final Plating Kolkata Street Style

Step 11: Assemble the Muri Ghugni
Take a bowl.
Add a generous portion of puffed rice (muri).
Top with hot ghugni.
Add a spoonful of dum aloo on top.
Finish with sliced onions, sev, and chopped green chillies.
Serve immediately so the muri stays slightly crisp.




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