A classic Bengali street food delight! This hearty curry is made with tender yellow peas and potatoes, simmered in a fragrant spice blend, and crowned with a perfectly boiled egg. It's a comforting and flavorful dish perfect for any meal.
Prep20 min
Cook40 min
Soak360 min
Servings4
Serving size: 1.5 cup
532cal
28gprotein
71gcarbs
Ingredients
1.5 cup Dried Yellow Peas (soaked for 8 hours or overnight)
1 large Potato (peeled and diced into 1/2-inch cubes)
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.
Tangy, protein-packed egg and pea curry with crispy luchi - a soul-satisfying comfort meal!
This bengali dish is perfect for breakfast. With 937.6500000000001 calories and 34.57g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
1 pcs Bay Leaf
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (divided, or to taste)
0.5 tsp Sugar
4 cup Water (approximately, divided)
2 tbsp Coriander Leaves (chopped, for garnish)
1 pcs Lemon (cut into wedges, for serving)
Instructions
1
Cook the Peas and Potatoes
Rinse the soaked yellow peas and drain them well.
In a pressure cooker, combine the soaked peas, diced potato, 3 cups of water, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the peas are tender but still hold their shape.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Masala Base
While the peas are cooking, heat the mustard oil in a kadai or heavy-bottomed pan over medium heat until it is fragrant and slightly smoking.
Reduce the heat, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
3
Sauté Aromatics and Spices
Add the ginger paste, garlic paste, and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the tomato puree and cook for 4-5 minutes, stirring frequently, until the mixture thickens and oil begins to separate at the edges.
Lower the heat and add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir continuously for 1 minute to cook the spices without burning.
4
Combine and Simmer the Ghugni
Carefully pour the cooked pea and potato mixture (along with its cooking water) into the pan with the masala. Mix gently to combine.
Using the back of a ladle, lightly mash some of the peas and potatoes against the side of the pan. This will naturally thicken the gravy.
Add the remaining 1 tsp of salt, sugar, and garam masala. If the gravy is too thick, add up to 1 cup of hot water to reach your desired consistency.
Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer for 5-7 minutes to allow the flavors to meld together.
5
Garnish and Serve
Turn off the heat. Ladle the hot ghugni into serving bowls.
Slice the hard-boiled eggs in half and place two halves on top of each serving.
Garnish generously with fresh chopped onions and coriander leaves.
Serve immediately with lemon wedges on the side for squeezing over the top.
405cal
6gprotein
49gcarbs
20gfat
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.
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.
