Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Prep45 min
Cook15 min
Servings4
Serving size: 4 pieces
405cal
6gprotein
49gcarbs
20g
Ingredients
2 cup Maida (also known as all-purpose flour)
2 tbsp Ghee (melted, for the dough (moyan))
0.75 tsp Salt
1 tsp Sugar (helps with a soft texture)
0.5 cup Warm Water (adjust as needed)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Dough (10-12 minutes)
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
A classic Bengali delight where tender potatoes are slow-cooked in a rich, spicy masala until the flavors meld perfectly. This semi-dry curry is a fantastic side for luchis or rice.
A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
Prep10 min
Cook25 min
Servings4
Serving size: 2 eggs(2 eggs and about 1 cup of curry)
About Bengali Luchi, Bengali Aloo Kassa and Anda Curry
Fluffy luchis with perfectly spiced Aloo Kassa & protein-packed Siddha Anda. Pure comfort food!
This odia dish is perfect for lunch. With 1022.3599999999999 calories and 26.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2
Rest the Dough (30 minutes)
Cover the dough with a damp kitchen towel or a lid.
Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3
Divide and Roll the Luchis (10 minutes)
After resting, knead the dough again for one minute to smoothen it out.
Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4
Fry the Luchis (15 minutes)
Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve Immediately
Repeat the frying process for all the remaining luchis.
Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.
318cal
5gprotein
37gcarbs
18gfat
Ingredients
500 g Potatoes (Peeled and cut into 1.5-inch cubes)
4 tbsp Mustard Oil
1 Bay Leaf
2 Dried Red Chilies (Broken in half)
1 inch Cinnamon Stick
2 Green Cardamoms (Lightly crushed)
3 Cloves
2 medium Onion (Finely chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 medium Tomatoes (Pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Sugar
1.25 tsp Salt (Or to taste)
1 cup Water (Hot)
0.5 tsp Garam Masala Powder
1 tbsp Ghee (Optional)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Fry the Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke, then reduce heat slightly.
Carefully add the cubed potatoes and fry, stirring occasionally, until they are golden brown and lightly crisp on all sides, about 8-10 minutes.
Remove the potatoes with a slotted spoon and set them aside on a plate.
2
Temper the Spices
In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium heat.
Once hot, add the bay leaf, dried red chilies, cinnamon stick, green cardamoms, and cloves.
Sauté for about 30-40 seconds until the spices become fragrant and release their aroma.
3
Build the Masala Base
Add the finely chopped onions to the pan and sauté on medium heat until they turn a deep golden brown. This is a crucial step for the color and flavor and will take about 8-10 minutes.
Add the ginger and garlic pastes and cook for another 2 minutes until their raw smell disappears.
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool, peel the shells.
Using a knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the gravy flavors.
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Curry Base (Masala)
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Tomato Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
Pour in the tomato puree, mix well, and cook for 5-6 minutes, until the mixture thickens and you see oil separating from the sides.
4
Slow-Roast the Spices (Koshano)
In a small bowl, mix the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder with 3 tablespoons of water to form a smooth paste. This prevents the spices from burning.
Add this spice paste to the pan. Reduce the heat to low-medium and stir continuously for 4-5 minutes. This slow-roasting process, known as 'koshano', is key to developing a deep, rich flavor. The masala will darken and become very fragrant.
5
Combine and Slow Cook
Return the fried potatoes to the pan, along with salt and sugar. Mix gently to coat the potatoes evenly with the masala.
Sauté for 2-3 minutes, allowing the potatoes to absorb the flavors of the spices.
Pour in 1 cup of hot water, stir everything together, and bring the mixture to a simmer.
Cover the pan with a lid, reduce the heat to low, and let it cook for 10-12 minutes, or until the potatoes are fully tender and the gravy has thickened to a semi-dry consistency, clinging to the potatoes.
6
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder and drizzle the optional ghee over the curry.
Give it a final gentle stir. Garnish with freshly chopped coriander leaves.
Let the dish rest, covered, for 5 minutes before serving. This allows the flavors to meld beautifully.
Pour in the tomato puree and add the salt. Mix well.
Increase the heat to medium and cook the masala, stirring occasionally, for 5-7 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
Gently slide the pan-fried eggs into the simmering gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
Cover the pan again and simmer for a final 2-3 minutes, allowing the eggs to soak up the curry.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Let the curry rest for 5 minutes before serving.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
