Light, airy, and perfectly puffed, these golden fried breads are a Bengali classic. Made with all-purpose flour, they have a wonderfully soft texture that pairs beautifully with savory curries like Aloo'r Dom or Cholar Dal.
Prep35 min
Cook15 min
Servings4
Serving size: 1 serving
293cal
6gprotein
49gcarbs
8g
Ingredients
2 cup Maida
0.75 tsp Salt
1 tsp Sugar
2 tbsp Vegetable Oil (for the dough (moyan))
0.75 cup Warm Water (adjust as needed)
Instructions
1
Prepare the Dough Base
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Add 2 tablespoons of vegetable oil for the 'moyan'. Using your fingertips, rub the oil into the flour mixture until it resembles fine breadcrumbs. This step is crucial for a soft, flaky texture.
2
Knead the Dough
Gradually add warm water, a little at a time, while mixing to form a dough.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Light phulkas with tangy mango pickle & refreshing chaas – a gut-friendly meal to brighten your day!
This sindhi dish is perfect for breakfast. With 446.29999999999995 calories and 10.52g of protein per serving, it's a nutritious choice for your meal plan.
fat
Transfer the dough to a clean, lightly oiled surface and knead for 8-10 minutes until it becomes very smooth, soft, and pliable. The dough should not be sticky or stiff.
3
Rest the Dough
Lightly grease the surface of the dough with a few drops of oil to prevent it from drying out.
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for at least 30 minutes. This allows the gluten to relax, resulting in softer luchis.
4
Shape and Roll the Luchis
After resting, knead the dough again for one minute.
Divide the dough into 16 equal-sized small balls and roll them between your palms until smooth.
Lightly oil your rolling pin and rolling surface. Take one ball and roll it into an even circle, about 3-4 inches in diameter. Ensure the thickness is uniform for even puffing. Do not use dry flour for dusting.
Roll a few luchis at a time and keep them covered to prevent them from drying out.
5
Deep Fry the Luchis
Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 180°C or 355°F).
To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is ready.
Gently slide one rolled luchi into the hot oil. It will sink and then float up within seconds.
Using a slotted spoon, gently press down on the center of the luchi. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis should be a pale golden color, not dark brown.
Remove the luchi with the slotted spoon, allowing excess oil to drain back into the pan. Place it on a plate lined with paper towels.
6
Serve Immediately
Repeat the frying process for the remaining luchis, frying one at a time to maintain the oil temperature.
Serve the Phulko Luchis hot and fresh with classic Bengali dishes like Aloo'r Dom, Cholar Dal, or Kosha Mangsho.
Servings64
Serving size: 1 serving
80cal
1gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
4
Serve
Give the chilled chaas a final stir before serving.
Pour into glasses and garnish with a fresh mint sprig or a sprinkle of roasted cumin powder.
Serve immediately as a refreshing drink alongside a meal or on its own.
