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 chicken curry with tender chicken and soft potatoes simmered in a light, flavorful gravy. This comforting, home-style dish is traditionally made with mustard oil and pairs perfectly with steamed rice.
Crispy Luchi with aromatic Murgir Jhol. A protein-packed, perfectly spiced comfort food, just like mom's!
This assamese dish is perfect for breakfast. With 977.6300000000001 calories and 46.39g 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.
572cal
40gprotein
31gcarbs
33gfat
Ingredients
750 g Chicken (Bone-in, curry cut)
2 medium Potato (Peeled and quartered)
0.25 cup Mustard Oil
2 medium Onion (Thinly sliced)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
2 medium Tomato (Finely chopped)
0.5 cup Curd (Whisked until smooth)
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
2 pcs Bay Leaf
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Sugar
1.5 tsp Salt (Or to taste)
2 pcs Green Chili (Slit lengthwise)
3 cup Hot Water
1 tsp Garam Masala Powder
1 tbsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2
Fry the Potatoes
Heat the mustard oil in a heavy-bottomed pot or kadai over medium-high heat. Wait until it becomes very hot and you see faint smoke; this step is crucial to mellow its pungent flavor.
Carefully add the quartered potatoes to the hot oil. Fry for 5-7 minutes, turning occasionally, until they are golden brown and have a light crust.
Using a slotted spoon, remove the potatoes and set them aside on a plate.
3
Build the Curry Base
In the same oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the sliced onions and the sugar. Cook for 8-10 minutes, stirring frequently, until the onions are soft and have turned a deep golden brown.
Add the ginger and garlic pastes. Sauté for 1-2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and pulpy.
4
Cook the Chicken and Spices
Add the remaining 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Stir and cook for 1 minute until the spices are fragrant.
Add the marinated chicken to the pot. Increase the heat to high and sauté for 5-7 minutes, stirring continuously, until the chicken is lightly browned on all sides.
Reduce the heat to medium-low, cover the pot, and let the chicken cook for 10-12 minutes. Stir occasionally to prevent sticking. Cook until you see oil separating from the masala at the edges.
5
Simmer the Curry
Add the fried potatoes and slit green chilies to the pot. Gently mix them with the chicken and masala.
Pour in 3 cups of hot water and add the remaining 1/2 tsp of salt. Stir everything together.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes.
The curry is ready when the chicken is tender, the potatoes are cooked through, and the gravy is a thin, soupy consistency ('jhol').
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder and add the optional ghee over the curry. Stir gently.
Cover the pot and let the curry rest for 5-10 minutes. This allows the flavors to meld and the aroma of the garam masala to infuse the dish.
Garnish with freshly chopped coriander leaves and serve hot with steamed white rice.
