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.
Soft, homemade paneer dumplings are gently fried and simmered in a fragrant, lightly spiced tomato and ginger gravy. This classic Bengali comfort food is a must-try, pairing perfectly with steamed rice or luchi.
Fluffy Luchis with creamy, aromatic Chhanar Dalna – a protein-packed, soul-satisfying Bengali treat!
This bengali dish is perfect for dinner. With 946.0799999999999 calories and 22.23g 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.
541cal
16gprotein
43gcarbs
35gfat
Ingredients
1.5 l Full Cream Milk (Essential for soft chhana)
3 tbsp Lemon Juice (Or use white vinegar to curdle the milk)
1 tbsp All-Purpose Flour (For binding the chhana)
2 medium Potatoes (Peeled and cut into 1-inch cubes)
2 medium Tomatoes (Pureed)
3 tbsp Mustard Oil (For authentic Bengali flavor)
1 cup Vegetable Oil (For shallow frying)
1.5 tsp Ginger Paste
2 whole Green Chilies (Slit lengthwise)
1 whole Bay Leaf
1 inch Cinnamon Stick
2 pods Green Cardamoms (Lightly crushed)
2 whole Cloves
0.5 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1.25 tsp Sugar (Adjust to taste, balances the tanginess)
1.25 tsp Salt (Adjust to taste)
1 tbsp Ghee (For finishing)
2 cup Hot Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chhana (Homemade Paneer)
In a heavy-bottomed pot, bring 1.5 litres of full cream milk to a rolling boil over medium heat, stirring occasionally to prevent scorching.
Once boiling, reduce the heat to low and gradually pour in the lemon juice. Stir gently until the milk solids (chhana) completely separate from the greenish whey.
Turn off the heat. Let it rest for 2 minutes. Line a colander with a muslin or cheesecloth and strain the mixture.
Gather the cloth, rinse the chhana under cold running water to remove the lemon taste, and gently squeeze out some excess water.
Hang the cloth-wrapped chhana for 30-45 minutes to let excess whey drain out. Do not press or squeeze too hard, as some moisture is needed for soft dumplings.
2
Form and Fry the Dumplings & Potatoes
Transfer the drained chhana to a large plate. Knead with the heel of your palm for 6-8 minutes until it becomes a smooth, soft, and non-greasy dough.
Add 1 tbsp all-purpose flour, 0.25 tsp salt, and 0.25 tsp sugar. Knead for another minute to combine well.
Divide the dough into 12-14 equal portions and roll them into smooth, crack-free balls.
Heat the vegetable oil in a kadai or deep pan over medium heat. Gently slide in the chhana balls and fry, turning them carefully, until they are evenly golden brown. Remove with a slotted spoon and set aside.
In the same oil, fry the cubed potatoes until they are light golden. Remove and set aside.
3
Prepare the Gravy Base
Remove the excess vegetable oil, leaving about 3 tbsp, or start fresh with 3 tbsp of mustard oil. Heat the mustard oil until it is fragrant and lightly smoking.
Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds. Sauté for 30 seconds until they sizzle and release their aroma.
Add the ginger paste and slit green chilies. Sauté for 1 minute until the raw smell of ginger disappears.
Stir in the tomato puree. Add the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Cook this masala mixture for 5-7 minutes, stirring frequently, until it thickens and you see oil separating at the edges.
4
Simmer the Curry
Add the fried potato cubes to the masala, along with 1 tsp salt and 1 tsp sugar. Mix gently to coat the potatoes.
Pour in 2 cups of hot water and stir well. Bring the gravy to a boil.
Cover the pan, reduce the heat to low, and simmer for 10-12 minutes, or until the potatoes are almost tender.
Gently place the fried chhana dumplings into the simmering gravy. Do not stir vigorously. Nudge them gently to submerge.
Cover and cook for another 5-7 minutes, allowing the dumplings to soften and absorb the flavors of the gravy.
5
Finish and Serve
Turn off the heat. Drizzle the ghee and sprinkle the garam masala powder over the curry. Give it a very gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Chhanar Dalna rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and the dumplings to become juicier.
