Recipe
🍳 BREAKFAST
Ruti with Aloo Bhaji
Soft whole-wheat flatbread with a lightly spiced potato-and-onion curry, the everyday Dhaka breakfast.
Bangladeshi · easy · serves 4
prep 20 min · cook 25 min
~527 cal · 12g protein · 93g carbs · 11g fat · 7g fiber · 3g sugars · 2g sat fat (estimated, per serving)
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Ruti with aloo bhaji is a classic everyday Bangladeshi breakfast, soft, hand-rolled whole-wheat flatbread ('ruti') served with a lightly spiced potato-and-onion curry ('aloo bhaji'). Simple, warming, and filling, it is the way many Bengalis start the day.
The ruti is cooked fresh on a griddle until soft and pliable, and the bhaji is a gentle, turmeric-tinged potato curry with onion, green chili, and sometimes nigella seeds. Together they make a wholesome, economical morning meal.
Eaten at home and at breakfast stalls across Dhaka and Bangladesh, ruti with aloo bhaji is a familiar everyday breakfast.
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Make it yours
✓ Naturally vegetarian, vegan and dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
2.5 cups whole-wheat flour (atta)
1.5 lb potatoes, cubed
1 onion
2 green chili
1 tsp turmeric
1 tsp panch phoron (five-spice)
3 tbsp oil
to taste salt
as needed water
Instructions
1
Make a soft dough with the atta, salt, and water; rest, then roll into rounds and dry-cook on a hot tawa into ruti.
2
Temper the panch phoron in oil, add onion and turmeric, and fry.
3
Add the potatoes, chili, and a splash of water and cook until tender.
4
Season the bhaji with salt.
5
Serve the warm ruti with the potato bhaji.
Dhaka tradition.
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🌏 While it simmers, know your destination
📍
Dhaka. Ilish, the hilsa, is the national fish and a seasonal one, running up from the sea into the rivers with the monsoon and landed in quantity at Chandpur and Mawa. At the Bengali new year it is eaten as panta ilish, fried fish alongside rice that has been left overnight in water.
🗺️
Bangladesh. Hilsa is the national fish and the argument is about which river it came from, with Padma hilsa held to be the finest. It is oily, bony and eaten with the bones negotiated rather than removed, cooked with mustard oil and mustard paste. Panch phoron, the five-seed mix, is fenugreek, nigella, cumin, black mustard and fennel, added whole.
🌍
Asia. A grain line runs across the continent. Rice dominates the wet south and east, wheat the drier north and west, and the tools follow it: the wok and the steamer where rice is milled, the tandoor and the griddle where wheat is ground. Tea travels the other way, drunk green, black, salted, buttered or with milk depending how far it got from China.
The story behind this dish is up top, worth a read while the pot works.
More from Bangladesh
Bhuna KhichuriToasted rice and moong dal cooked rich with ghee, whole spices, and caramelized onion, monsoon comfort from Dhaka.
Shorshe IlishHilsa fish in a pungent mustard-and-green-chili sauce, the prized national dish of Bengal, eaten with rice.
RoshogollaSpongy cheese-curd balls simmered in light sugar syrup, the springy sweet of Bengal.
Browse all Bangladesh recipes →
Good to know
You’ll need: Rolling pin.
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
Make it a Bangladesh meal
BorhaniDrink
RoshogollaDessert
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Frequently asked questions
What is Ruti with Aloo Bhaji?
Soft whole-wheat flatbread with a lightly spiced potato-and-onion curry, the everyday Dhaka breakfast.
Where does Ruti with Aloo Bhaji come from?
Ruti with Aloo Bhaji is a Bangladeshi dish from Dhaka, Bangladesh.
Can Ruti with Aloo Bhaji be made vegan, gluten-free, or dairy-free?
This Ruti with Aloo Bhaji recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Ruti with Aloo Bhaji safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Ruti with Aloo Bhaji take to make?
About 45 minutes total (20 minutes prep, 25 minutes cooking), serving 4.
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