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Chaating with Nani

Recipes for the Bangladeshi Diaspora​
(and the people who love them)

Explore the rich and authentic flavors of Bangladeshi cuisine through this meticulously curated cookbook, featuring traditional recipes passed down from a Bengali grandmother.

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This book highlights the flavorful ingredients of this vibrant cuisine and provides detailed step-by-step instructions on how to cook delicious and authentic Bangladeshi food. Chaating with Nani provides 50 detailed recipes covering appetizers, main dishes, side dishes, grains and breads, and desserts.

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Authentic Bangladeshi Recipes

My goal is to preserve Bangladeshi's culinary heritage for generations.  These recipes are available to anyone who wants to create authentic Bangladeshi dishes.  

Buy Chaating with Nani if you'd like a printed, bound copy.

If buying it is not an option, download a free .pdf copy of the cookbook.

Recipe Showcase: Pakora

This craveable snack is a crispy, crunchy way to eat your veggies. Pakora is an easy-to-make and even easier-to-eat crowd-pleaser.

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Yields 16 pakora (4 servings)

Time: 30 minutes

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INGREDIENTS

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2 C vegetable oil

1 ¼ C all purpose or chickpea flour

¼ tsp baking soda

½ tsp salt

½ tsp ground cumin

½ tsp ground turmeric

¼ tsp ground cayenne (more if you want spicier pakora)

½ C water

One whole cauliflower or broccoli, cut into 2 inch florets, or 3 medium yellow onions thinly sliced

DIRECTIONS

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  • Heat oil in a small deep pan until it is at least 325 degrees.

  • Mix all dry ingredients together in a large bowl.

  • Add water and stir until the mixture has the consistency of pancake batter.

  • Test the temperature of the oil by adding a small droplet of batter to the oil. If the droplet quickly starts cooking in the oil, then the oil is ready for frying.

  • Thoroughly coat vegetables in the batter.

  • Drop the coated vegetables into the hot oil.

  • For onions, scoop about 2 T of onions and drop in the batter.

  • Fry each side for about 2 minutes or until vegetables are golden brown.

  • Drain pakora on paper towels, sprinkle with more salt, and serve warm.

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