Gahori Aloo Jul, Bengali Luchi and Onion Salad

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. 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. 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. 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. 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. 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.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.