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.
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
Soft Phulko with perfectly spiced, protein-packed Boiled Egg Masala – a soul-satisfying meal!
This sindhi dish is perfect for breakfast. With 594.9 calories and 21.61g 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.
302cal
15gprotein
15gcarbs
21gfat
Ingredients
8 pcs Large Eggs (Hard-boiled and peeled)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pcs Bay Leaf
2 pcs Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From about 3 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust for desired heat)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
