Name: Bengali Luchi
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: bengali
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)

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Doi Dim Recipe with Luchi - Bengali Yogurt Egg Curry | CraftMyMeals

Instructions

1
Prepare the Eggs
- Make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy.
- In a small bowl, toss the eggs with 1/4 tsp of the turmeric powder and a pinch of salt.
- Heat 1 tbsp of mustard oil in a kadai or pan over medium heat. Lightly fry the eggs for 2-3 minutes until they develop a pale golden, slightly blistered crust. Remove from the pan and set aside.
2
Create the Yogurt Marinade
- In a separate bowl, ensure your yogurt is at room temperature and whisk it until completely smooth and lump-free.
- To the whisked yogurt, add the remaining 1/2 tsp turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, sugar, and 1/2 tsp of salt.
- Mix everything thoroughly to form a smooth, uniform paste. Set this mixture aside.
3
Sauté Aromatics
- In the same pan, heat the remaining 2 tbsp of mustard oil over medium heat.
- Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- Add the finely sliced onions and fry, stirring occasionally, for 6-7 minutes until they are soft and golden brown.
- Add the ginger and garlic paste. Continue to cook for another 2 minutes until the raw aroma disappears.
4
Build the Gravy
- Turn the heat down to the absolute lowest setting. Wait for 30 seconds for the pan to cool slightly.
- Add the spiced yogurt mixture to the pan. Begin stirring immediately and continuously for 2-3 minutes. This is the most crucial step to prevent the yogurt from curdling.
- Continue cooking until you see oil beginning to separate from the masala at the edges.
- Pour in 1 cup of warm water and the remaining salt. Stir well to combine.
5
Simmer and Finish
- Bring the gravy to a gentle simmer over low heat. Do not let it come to a rolling boil.
- Gently slide the fried eggs and the slit green chillies into the gravy.
- Cover the pan and let it simmer for 5-7 minutes, allowing the eggs to absorb the flavors of the curry.
- Turn off the heat. Sprinkle the garam masala powder and chopped coriander leaves over the curry.
- Let the Doi Dim rest, covered, for 5 minutes before serving. This allows the flavors to meld beautifully.

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.

Doi Dim with Bengali Luchi

Nutrition per Serving

Recipes in this Meal

1. Doi Dim

Ingredients

2. Bengali Luchi

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About Doi Dim with Bengali Luchi

Instructions

Ingredients

Instructions