Bengali Luchi with Potoler Dolma

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.

Stuff and Fry the Gourds

• Carefully fill the blanched gourds with the cooled fish mixture. Do not overstuff.
• Heat the remaining mustard oil in a wide pan over medium heat.
• Gently place the stuffed gourds in the pan and shallow fry, turning occasionally, until golden brown on all sides (about 6-8 minutes).
• Remove the fried gourds from the pan and set them aside.

Make the Gravy

• In the same pan, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.
• Add the onion paste and cook for 5-7 minutes until light brown and the oil separates.
• Add 1 tbsp each of ginger and garlic paste and cook for another 2 minutes.
• Add the tomato puree, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Sauté for 5-6 minutes until the masala is well-cooked.
• Reduce the heat to low. Add the whisked yogurt and stir continuously for 2 minutes to prevent it from curdling.

Simmer and Finish the Dolma

• Add 1.5 cups of warm water, the remaining 1 tsp salt, and 1 tsp sugar. Mix well and bring the gravy to a gentle boil.
• Carefully slide the fried stuffed gourds into the gravy.
• Cover the pan and simmer on low heat for 10-12 minutes, allowing the gourds to absorb the flavors.
• Turn off the heat. Drizzle with 1 tbsp of ghee and sprinkle the remaining 1/2 tsp of garam masala.
• Let it rest, covered, for 5-10 minutes before serving hot with steamed rice.