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 chicken curry from the British era, featuring tender chicken, potatoes, and boiled eggs in a rich, aromatic gravy. This slow-cooked delicacy is a taste of history, perfect for a special meal.
Prep25 min
Cook50 min
Servings4
Serving size: 1 serving(1 cup curry with chicken, 1 potato, and 1 egg)
Fluffy luchis with perfectly spiced Chicken Dak Bungalow – a hearty, soul-satisfying meal.
This bengali dish is perfect for lunch. With 1146.36 calories and 64.35g 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.
741cal
58gprotein
52gcarbs
34gfat
Ingredients
750 g chicken (bone-in, curry cut pieces)
1 cup curd (whisked until smooth)
1.5 tbsp ginger paste
1.5 tbsp garlic paste
1 tsp turmeric powder
1.5 tsp kashmiri red chili powder (for color, adjust to taste)
2 tsp salt (divided, or to taste)
4 count potatoes (medium-sized, peeled and halved)
4 count eggs (hard-boiled and peeled)
0.33 cup mustard oil
3 count onions (large, thinly sliced)
2 count tomatoes (medium, finely chopped)
2 count bay leaf
1 inch piece cinnamon stick
4 count green cardamoms (lightly crushed)
4 count cloves
1 tsp cumin powder
1.5 tsp coriander powder
1 tsp sugar
1.5 cup water (hot)
2 count green chilies (slit lengthwise)
1 tsp garam masala powder
1 tbsp ghee
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger paste, garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Fry Potatoes and Eggs
Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat.
Add the halved potatoes and fry, turning occasionally, for 5-7 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
Optionally, in the same oil, lightly fry the peeled, hard-boiled eggs for 1-2 minutes until they develop a pale golden, slightly blistered skin. Set aside.
3
Prepare the Gravy Base
Add the remaining mustard oil to the pan. Heat it until it is very hot and slightly smoking, then reduce the flame to medium.
Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the rich color and flavor of the curry.
4
Cook the Chicken Masala
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and cook for 6-8 minutes, stirring continuously, until the chicken is seared and the raw smell of the marinade disappears.
Add the chopped tomatoes, cumin powder, and coriander powder. Mix well and continue to cook for another 8-10 minutes, until the tomatoes break down and oil begins to separate from the masala.
5
Simmer the Curry
Return the fried potatoes to the pan. Add the remaining 1 tsp of salt and the sugar. Stir everything together for a minute.
Pour in 1.5 cups of hot water and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and the potatoes are fork-tender.
6
Finish and Serve
Gently add the fried boiled eggs and slit green chilies to the curry.
Sprinkle the garam masala powder and drizzle the ghee over the top.
Give it a gentle stir, cover the pan, and turn off the heat. Let the curry rest for 10 minutes to allow the flavors to meld beautifully.
Serve hot with steamed basmati rice, luchi, or parathas.
