A simple and comforting home-style curry made with tender ridge gourd and soft potatoes. This everyday sabzi is lightly spiced and comes together quickly for a wholesome meal with roti or dal rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
189cal
4gprotein
28gcarbs
8g
Ingredients
500 g Ridge Gourd (Scrape ridges, peel lightly, and chop into 1-inch pieces)
2 medium Potatoes (Peeled and cubed into 1/2-inch pieces)
2 tbsp Vegetable Oil (Or ghee for a richer flavor)
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.
Perfectly spiced Turi Patata Sabzi with fluffy phulkas – an energy-giving, soul-satisfying breakfast!
This sindhi dish is perfect for breakfast. With 482.40999999999997 calories and 10.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander-Cumin Powder
1 tsp Salt (Adjust to taste)
0.25 cup Water (Use sparingly, as needed)
1 tsp Sugar (Optional, to balance flavors)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-45 seconds.
Add the cumin seeds and asafoetida. Sauté for another 20 seconds until the cumin seeds sizzle and become fragrant.
2
Sauté Aromatics and Build Masala
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 4-5 minutes, stirring occasionally, until they break down and become mushy.
3
Add Spices and Potatoes
Add the turmeric powder, red chili powder, coriander-cumin powder, and salt to the pan.
Mix well and cook the masala for 2-3 minutes until you see oil separating from the sides.
Add the cubed potatoes, stir to coat them evenly with the masala, and sauté for 4-5 minutes.
4
Cook the Sabzi
Add the chopped ridge gourd (turi) to the pan and mix everything gently.
Pour in 1/4 cup of water. Since ridge gourd releases its own water, this is just to prevent sticking initially.
Cover the pan with a lid and cook on low to medium heat for 12-15 minutes. Stir every 4-5 minutes to ensure it doesn't stick to the bottom.
Cook until both the potatoes and ridge gourd are fork-tender.
5
Finish and Serve
Once the vegetables are cooked, uncover the pan. If there is excess water, increase the heat and cook for a minute or two until it evaporates to your desired consistency.
Stir in the optional sugar and the fresh lemon juice.
Garnish with freshly chopped coriander leaves. Serve hot with fresh rotis, parathas, or as a side dish with dal and rice.
293cal
6gprotein
49gcarbs
8gfat
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.
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.
