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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Posto Dim & Luchi Recipe - Bengali Eggetarian Dinner | CraftMyMeals

Instructions

1
Prepare Eggs & Poppy Seed Paste
- Rinse the white poppy seeds thoroughly and soak them in 1 cup of warm water for at least 30-60 minutes. This softens them for grinding.
- While the seeds soak, hard-boil the eggs for 10-12 minutes. Once cooked, transfer them to cold water, peel, and make a few shallow slits on each egg with a knife. This helps them absorb the gravy.
- Drain the soaked poppy seeds and transfer them to a grinder jar along with 2 green chilies. Add 2-3 tablespoons of water and grind to a very smooth, thick paste. Set aside.
2
Sauté the Eggs
- Heat 2 tablespoons of mustard oil in a kadai or pan over medium-high heat until it is fragrant and just begins to smoke.
- Carefully add the slit boiled eggs. Sprinkle a pinch of salt and turmeric powder over them.
- Sauté for 2-3 minutes, turning gently, until the eggs are evenly light golden and have a slightly blistered skin. Remove from the pan and set aside.
3
Prepare the Gravy Base
- In the same pan, add the remaining 2 tablespoons of mustard oil. Reduce the heat to medium.
- Once the oil is hot, add the nigella seeds and let them sizzle for about 30 seconds until aromatic.
- Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
4
Cook the Posto Gravy
- Reduce the heat to low. Add the prepared poppy seed paste to the pan. Stir continuously and cook for 2-3 minutes until the raw smell disappears. Do not let it brown, as it will turn bitter.
- Add the turmeric powder, Kashmiri red chili powder (if using), salt, and sugar. Mix well and cook for another minute.
- Gradually pour in 1.5 cups of warm water, stirring constantly to prevent lumps. Add the 2 slit green chilies.
- Bring the gravy to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly.
5
Finish and Serve
- Gently slide the fried eggs into the simmering gravy.
- Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to soak in the flavors. The gravy will thicken to a creamy consistency.
- Turn off the heat and let the curry rest for 5 minutes before serving.
- Serve hot with steamed white rice for an authentic Bengali meal.

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.

Posto Dim with Bengali Luchi

Nutrition per Serving

Recipes in this Meal

1. Posto Dim

Ingredients

2. Bengali Luchi

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About Posto Dim with Bengali Luchi

Instructions

Ingredients

Instructions