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 cauliflower and potato curry, simmered in a fragrant, lightly spiced tomato-ginger gravy. This comforting vegetarian dish is a staple in Bengali homes and pairs perfectly with rice or luchis.
Crispy Luchi with aromatic cauliflower curry – a comforting, fiber-rich meal that warms the soul.
This bengali dish is perfect for lunch. With 656.19 calories and 11.9g 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.
251cal
5gprotein
22gcarbs
16gfat
Ingredients
500 g Cauliflower (Cut into medium florets)
300 g Potatoes (Peeled and cut into 1-inch cubes)
4 tbsp Mustard Oil (Essential for authentic flavor)
200 g Tomatoes (Roughly chopped, about 2 medium)
1 inch Ginger (Peeled and roughly chopped)
2 pcs Green Chilies (Adjust to your spice preference)
1 pcs Bay Leaf
1 inch Cinnamon Stick
2 pcs Green Cardamoms (Lightly crushed)
2 pcs Cloves
0.5 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (For color, non-spicy)
1 tsp Sugar (Balances the flavors)
1 tsp Salt (Adjust to taste)
1.5 cup Hot Water (For the gravy)
1 tsp Ghee (For finishing aroma)
0.5 tsp Garam Masala Powder
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Vegetables & Masala Paste
Wash the cauliflower florets and potato cubes thoroughly. Pat them dry to prevent oil from splattering.
In a blender, combine the chopped tomatoes, ginger, and green chilies. Blend into a smooth paste without adding any water.
2
Fry the Vegetables
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and slightly smoking. This step is crucial to remove the oil's pungency.
Carefully add the cauliflower florets. Fry, stirring occasionally, for about 4-5 minutes until they are light golden brown. Remove with a slotted spoon and set aside.
In the same oil, add the potato cubes. Fry for 6-7 minutes until they are golden brown and cooked about halfway through. Remove and keep with the cauliflower.
3
Temper Spices & Cook the Gravy Base
Reduce the heat to medium-low. In the remaining oil, add the bay leaf, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds. Sauté for 30-40 seconds until they become aromatic.
Add the tomato-ginger-chili paste to the pan. Cook for 4-5 minutes, stirring frequently, until the paste thickens and the raw smell disappears.
Add the turmeric, cumin, coriander, and Kashmiri red chili powders. Sauté for another 2-3 minutes until the spices are fragrant and you see oil separating from the masala.
4
Simmer the Curry
Return the fried cauliflower and potatoes to the pan. Gently toss them with the masala for a minute to coat them well.
Add salt and sugar, and mix.
Pour in 1.5 cups of hot water. Stir well, bring the curry to a boil, then reduce the heat to low.
Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are completely tender and the gravy has reached your desired consistency.
5
Finish and Serve
Turn off the heat. Stir in the ghee and garam masala powder. This final addition adds a wonderful aroma and richness.
Garnish with freshly chopped coriander leaves.
Let the dalna rest, covered, for 5 minutes to allow the flavors to meld. Serve hot with steamed rice, roti, or luchi.
