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.
Rich, creamy duck eggs simmered in a fragrant coconut milk gravy, spiced with classic Kerala aromatics. A hearty and flavorful curry that pairs perfectly with appam, idiyappam, or steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(One serving contains 1 cup of curry and 2 duck eggs.)
Crispy Luchi with a rich, perfectly spiced Duck Egg Curry - a protein-packed, soul-satisfying treat!
This assamese dish is perfect for breakfast. With 968.1800000000001 calories and 27.93g 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.
563cal
21gprotein
18gcarbs
46gfat
Ingredients
8 pcs Duck Eggs
3 tbsp Coconut Oil
2 medium Onion (finely chopped)
2 medium Tomato (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 tsp Mustard Seeds
12 leaves Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (for color and mild heat)
2 tsp Coriander Powder
1 tsp Garam Masala
1 cup Thick Coconut Milk
1 cup Thin Coconut Milk (or use 1 cup water)
1.25 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil the Duck Eggs
Place the 8 duck eggs in a pot and cover with cold water by at least one inch.
Bring the water to a rolling boil over high heat, then reduce to a simmer and cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier.
Once cooled, carefully peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the curry flavors.
2
Lightly Fry the Eggs
Heat 1 tbsp of coconut oil in a wide pan or kadai over medium heat.
Add a pinch of turmeric powder and red chili powder to the oil.
Gently add the boiled and slit eggs to the pan. Sauté for 2-3 minutes, until they develop a light golden-brown, slightly crisp coating. Remove the eggs and set aside.
3
Prepare the Curry Base (Tadka)
In the same pan, add the remaining 2 tbsp of coconut oil.
Once hot, add 1 tsp of mustard seeds and let them splutter completely.
Add the curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook, stirring occasionally, until they turn soft and golden brown, about 6-8 minutes.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 1-2 minutes until aromatic, ensuring they don't burn.
Add the finely chopped tomatoes and salt. Mix well and cook until the tomatoes break down completely and oil begins to separate from the masala, about 5-7 minutes.
5
Simmer the Curry with Eggs
Pour in the thin coconut milk and mix everything together, scraping any flavorful bits from the bottom of the pan.
Bring the gravy to a gentle simmer.
Carefully place the fried eggs back into the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
6
Finish and Serve
Stir in the thick coconut milk and garam masala.
Gently heat the curry for another 2-3 minutes. Do not let it boil, as this can cause the thick coconut milk to curdle.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
