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: 4 luchis
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 comforting and simple curry where hard-boiled eggs are simmered in a rich, tangy onion-tomato gravy. This quick and flavorful dish is a staple in many Indian homes, perfect with rice or roti.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 serving contains 2 eggs and curry)
Soft Phulko with an aromatic, protein-packed tomato egg curry – a comforting, iron-boosting meal that feels like home.
This sindhi dish is perfect for breakfast. With 596.63 calories and 21.62g 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.
303cal
15gprotein
15gcarbs
21gfat
Ingredients
8 whole Egg
2 medium Onion (finely chopped)
4 medium Tomato (pureed)
1.5 tbsp Ginger Garlic Paste
2 whole Green Chilli (slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least 1 inch.
Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one with a knife. Set aside.
2
Sauté Aromatics
Heat oil in a wide pan or kadai over medium heat.
Add the cumin seeds and allow them to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
