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: 1 serving
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 egg curry where hard-boiled eggs are simmered in a spicy, flavorful gravy of onions, tomatoes, and ginger. This comforting dish, known for its robust taste from mustard oil, is a staple in Bengali homes and pairs perfectly with steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 serving includes 2 eggs and approximately 1 cup of curry.)
About Bengali Luchi with Dimer Jhal
Fluffy luchi with perfectly spiced, tangy Dimer Jhal. A protein-packed comfort food delight!
This bengali dish is perfect for breakfast. With 799.53 calories and 22.93g of protein per serving, it's a nutritious choice for your meal plan.
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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.
394cal
16gprotein
28gcarbs
24gfat
Ingredients
8 large Egg (hard-boiled and peeled)
2 medium Potato (peeled and halved)
4 tbsp Mustard Oil
1.25 tsp Turmeric Powder (divided into 1/4 tsp and 1 tsp)
1.75 tsp Salt (divided, or to taste)
1 whole Bay Leaf
1 tsp Panch Phoron (Bengali five-spice blend)
2 medium Onion (finely chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 medium Tomato (pureed)
2 whole Green Chili (slit lengthwise)
1 tsp Red Chili Powder (adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Sugar
2 cup Hot Water
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Fry Eggs & Potatoes
Make a few shallow slits on the hard-boiled eggs. In a bowl, toss them with 1/4 tsp of turmeric powder and 1/4 tsp of salt.
Heat 2 tbsp of mustard oil in a kadai or deep pan over medium-high heat until it's lightly smoking. This removes its raw pungency.
Carefully slide the eggs into the hot oil and fry for 2-3 minutes, turning gently, until they develop a light golden, slightly crisp layer. Remove with a slotted spoon and set aside.
In the same oil, add the halved potatoes. Fry for 4-5 minutes until they are golden brown on all sides. Remove and set aside.
2
Temper Spices and Sauté Onions
Add the remaining 2 tbsp of mustard oil to the pan. Heat it well.
Lower the heat, add the bay leaf and panch phoron. Allow them to crackle for about 30 seconds until fragrant.
Add the finely chopped onions. Sauté on medium heat for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
3
Cook the Masala Base
Add the ginger and garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the spice powders: 1 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
Cook this masala mixture on medium-low heat for 6-8 minutes, stirring frequently, until it thickens and oil begins to separate from the sides. If it sticks, add a splash of hot water.
4
Simmer the Curry
Add the fried potatoes to the masala along with the remaining 1.5 tsp salt and sugar. Stir for one minute to coat the potatoes well.
Pour in 2 cups of hot water, stir to combine, and bring the gravy to a rolling boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
5
Finish and Garnish
Gently add the fried eggs to the simmering gravy.
Sprinkle the garam masala powder over the curry. Stir gently to mix.
Simmer for another 2-3 minutes, allowing the eggs to absorb the flavors of the gravy.
Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving hot with steamed rice.
