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.
Tender baby potatoes simmered in a rich, spicy, and slightly sweet gravy. This authentic Bengali classic is a comforting main dish that pairs perfectly with luchi, paratha, or steamed rice.
Crispy Luchi with perfectly spiced Aloor Dom - a Bengali comfort food that's soul-satisfying and delicious!
This bengali and assamese dish is perfect for breakfast or lunch or snack or dinner. With 725.61 calories and 11.79g 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.
320cal
5gprotein
35gcarbs
19gfat
Ingredients
500 g Baby Potatoes (Scrubbed clean)
1 tsp Salt (For boiling potatoes)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste (Freshly made if possible)
2 medium Tomato (Pureed)
0.5 cup Curd (Whisked until smooth)
2 pcs Green Chilli (Slit lengthwise)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (Slightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Sugar (Balances the flavors)
1 tbsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1.5 cup Water (Hot)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. In a pot, add the potatoes, enough water to cover them, and 1 tsp of salt. Boil for 10-12 minutes until they are just fork-tender. Do not overcook.
Drain the potatoes, allow them to cool slightly, and then peel off the skin.
Using a fork or a toothpick, prick each potato multiple times all over. This crucial step helps them absorb the gravy flavors.
2
Shallow 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. This removes its pungent raw smell.
Carefully add the peeled and pricked potatoes. Sprinkle a pinch of turmeric powder and salt over them.
Sauté for 5-7 minutes, stirring occasionally, until they develop a light golden-brown crust. Remove the potatoes from the pan and set them aside.
3
Prepare the Gravy Base (Masala)
In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
Add the whole spices: bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onion and cook for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
4
Cook the Spices and Tomato
Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices: turmeric powder, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
Reduce the heat to the lowest setting. Add the whisked curd and stir vigorously and continuously for 2-3 minutes. This prevents the curd from splitting. Cook until the oil surfaces again.
5
Simmer the Curry
Return the fried baby potatoes to the pan. Add the slit green chillies, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of hot water and stir well. Bring the gravy to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes. The gravy will thicken, and the potatoes will become infused with the flavors.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and ghee for a final touch of aroma and richness.
Garnish with freshly chopped coriander leaves.
Let the Aloo Dum rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with luchi, paratha, or rice.
