4 traditional recipes for Pohela Boishakh

By Neha Shamim

Pohela Boishakh, the Bengali New Year, is more than just a celebration, it’s a vibrant reflection of tradition, color, and mouthwatering flavors. As families come together in festive attire to welcome the new year, food takes center stage in this cultural festivity. From the rich aroma of Ilish Pulao to the sweet nostalgia of Patisapta Pitha, each dish tells a story of heritage and joy. This is a time to indulge in the classics, share meals with loved ones, and start the year with warmth and abundance. Here are five must-try recipes to make your Pohela Boishakh truly unforgettable.

Photo Source: maxresdefault

Ilish Pulao (Hilsa Fish Pulao)

Ingredients:

• Hilsa fish – 4-5 pieces
• Basmati rice – 2 cups
• Onion – 2 (sliced)
• Ginger-garlic paste – 2 tsp
• Green chilies – 4
• Bay leaf, cinnamon, cardamom – for tempering
• Mustard oil – 4 tbsp
• Salt, sugar – to taste

Instructions:

1. Fry fish pieces lightly in mustard oil and set aside.
2. In the same oil, sauté onions, bay leaf, cardamom, and cinnamon.
3. Add ginger-garlic paste and green chilies.
4. Add soaked rice, stir, then add water (1:2 ratio), salt, and sugar.
5. Add fish pieces, cover, and cook on low heat till done.

Photo Source: maxresdefault

Shorshe Ilish (Hilsa in Mustard Gravy)

Ingredients:

• Hilsa fish – 6 pieces
• Mustard seeds – 3 tbsp (paste)
• Green chilies – 4
• Mustard oil – 5 tbsp
• Turmeric, salt – to taste

Instructions:

1. Marinate fish with turmeric and salt.
2. Heat mustard oil, fry the fish lightly.
3. In the same pan, add mustard paste, a little water, and green chilies.
4. Add fried fish, simmer for 8–10 mins.
5. Serve with steamed rice.

Photo Source: Rita E

Begun Bharta (Mashed Eggplant)

Ingredients:

• Eggplant – 1 large (roasted)
• Mustard oil – 1 tbsp
• Garlic – 3 cloves (roasted)
• Green chili – 2
• Salt – to taste

Instructions:

1. Roast eggplant until soft, peel and mash.
2. Add chopped green chilies, roasted garlic, and mustard oil.
3. Mix well and serve with plain rice.

Photo Source: Bong Gong

Patishapta Pitha (Sweet Bengali Crepes)

Ingredients:

• Maida (flour) – 1 cup
• Suji – 1/2 cup
• Milk – 2 cups
• Jaggery – 1/2 cup
• Grated coconut – 1 cup

Instructions:

1. Mix flour, suji, and milk to make a thin batter.
2. For filling, cook coconut with jaggery till sticky.
3. Make crepes with the batter and fill with the coconut-jaggery mix.
4. Fold and serve warm.

mahjabin rahman

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