Bengali Luchi with Dhokar Dalna

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.

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.

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.

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.

Prepare the Gravy Base

• In a separate kadhai, heat 3 tbsp of mustard oil until it is very hot and slightly smoking. Reduce the heat to low.
• Add the cumin seeds, bay leaf, and dried red chilies. Let them crackle for about 30 seconds until fragrant.
• Add the remaining 1 tbsp of ginger paste and sauté for a minute until its raw aroma disappears.
• Stir in the tomato puree and cook for 5-6 minutes, until it thickens and oil begins to separate at the edges.
• Add the spice powders: 1/2 tsp turmeric powder, Kashmiri red chili powder, 1 tsp cumin powder, and coriander powder. Sauté for another 2-3 minutes on low heat, stirring constantly, until the masala is well-cooked and aromatic.

Simmer and Finish the Curry

• Add the fried potato cubes to the masala, along with 1 tsp salt and 1 tsp sugar. Mix well to coat the potatoes.
• Pour in 2 cups of hot water and bring the gravy to a rolling boil.
• Cover the kadhai, reduce the heat to medium-low, and simmer for 8-10 minutes, or until the potatoes are fully tender.
• Gently slide the fried dhokas into the simmering gravy, along with the 2 slit green chilies.
• Cook for only 2-3 minutes, allowing the dhokas to absorb some gravy. Do not overcook, as they are delicate and can disintegrate.
• Turn off the heat. Finish by stirring in the garam masala powder and ghee.
• Let the curry rest, covered, for 5-10 minutes for the flavors to meld. Garnish with fresh coriander leaves before serving.