Luchi (Puffed up Indian Bread - Bong style)

          Luchi is a traditional Bong style deep fried puffed bread made of maida or plain flour. This is a quintessential Sunday breakfast menu in any Bengali household. It is also a favorite of all Bengalis, especially during special occasions and festivals. People, young and old alike, also enjoy it as a popular street food that is found in many corners of the State.

          Luchi with ghugni / cholar dal / aloo dum / kosha mangsho / payesh / halwa or just sugar (the list is endless) is pure divine. You can pick your choice. So check out the step by step pictorial recipe to prepare it. 

           Besides West Bengal, it is also popular in other North Eastern States of India and Bangladesh too.

          Luchi is quite similar to poori. However the only difference is that the latter is made of atta or whole wheat flour. 

          Made these luchis after ages, as I occasionally indulge in such deep fried delicacies. And whenever I do, I usually stick to whole wheat flour pooris. Anyway, time to dig into these puffed up beauties...

• 2 cups plain flour (maida)
• 1/4 tsp. salt or to taste 
• 2-3 tbsp. oil
• lukewarm water to knead
• oil for deep frying

          In a wide bowl, sift the plain flour. Add salt and oil and mix well so that it resembles bread crumbs. Add lukewarm water, little at a time and knead into a smooth dough. 

          Rub some oil all over the dough and cover with a cling film / damp cloth for half an hour. Knead it once again and then divide into equal balls or portions. I could make around 18 luchis.

          Meanwhile heat oil in a deep bottomed kadai / small wok. Grease the chakla & belan (rolling pin & board).

          Take a small portion of the dough or ball, apply few drops of oil over it and roll into a small round shape disc. Roll out few more luchis and keep them ready to be fried.

          Once the oil is hot enough, gently slide the luchi in it and press it gently with a perforated ladle so that it puffs up. Once one side is done, turn over and fry the other side too. 

          Drain on a kitchen towel. Make similar luchis with the rest of the dough and enjoy with ghugni, aloo dum or any side dish. It also goes well with sooji halwa or payesh (kheer).

                                  Add salt and oil to the flour & mix well.  

                    Add lukewarm water, little at a time & knead into a smooth dough. Rub some

                    oil all over the dough and cover with a cling film / damp cloth for half an hour. 

 

                     Take a small portion of the dough or ball, apply few drops of oil over it and

                     roll into a small round shape disc. 

                      Gently slide the luchi in it & press it gently with a perforated ladle so that

                      it puffs up. Once one side is done, turn over and fry the other side too. 

                                  Drain on a kitchen towel.

                       Enjoy with ghugni, aloo dum or any side dish. It also goes well with sooji

                       halwa or payesh (kheer).

Jowar Poori

          If you are looking for some gluten free healthy breakfast, then these jowar pooris are just for you. Start your day with these yummy pooris and relish with any side dish. It is a diabetic friendly recipe, rich in fibre, protein and iron. They are made of jowar / sorghum flour only as I have not added any wheat flour to it. 

          Some crushed kasuri methi (dry fenugreek leaves), roasted cumin powder, salt and pepper powder have been added to the flour. Besides breakfast, they can also be enjoyed as a snack or can be packed for a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup jowar / sorghum flour (Makes 6-7 pooris)
• 1/4 tsp. salt
• 1/4 tsp. pepper powder
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ghee
• oil to deep fry 

          In a large bowl, mix together all the ingredients (except oil to deep fry). Knead into a tight dough by adding required quantity of lukewarm water. Cover with a damp cloth and keep aside for 15-20 minutes. 

          Divide into small equal portions. Grease a plastic sheet and take a portion of the dough. Spread into a small poori with your finger tips.

          Heat oil in a kadai / pan and gently drop the poori. Deep fry till they puff up. Drain on a kitchen towel. Make similar pooris with the remaining dough. Serve them hot with any side dish, 

                     Mix all the ingredients (except oil to deep fry). Knead a tight dough by 
                     adding some lukewarm water. Cover with a damp cloth & keep aside for
                     15-20 minutes. 

                     Grease a plastic sheet & take a portion of the dough. Spread into a small
                     poori with your finger tips.

                      Heat oil & gently drop the poori. Deep fry till they puff up. 

                     Drain on a kitchen towel. Make similar pooris with remaining dough. 

                               Serve them hot with any side dish, 

Pudina Masala Poori (Spicy-Minty Deep Fried Puffed Bread)

          If Poori happens to be your favourite breakfast, then try something new. Just add some crushed dry mint leaves and some spices to make these delicious Pudina Masala Poori. It is anytime welcome from the same boring plain pooris. 

          Relish these deep fried puffed bread with any side dish for an enjoyable meal with your loved ones. So check out the step by step pictorial recipe to prepare them.

• 2 cups whole wheat flour (atta)
• 1/2 cup gram flour (besan)
• 1 tsp. ginger-garlic paste
• 1/4 tsp. salt
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. carom seeds (ajwain)
• 2 tbsp. dry mint leaves, crushed
• 1 tbsp. oil to knead
• oil to deep fry
• any side dish to serve
• sliced onion, fresh chilies and lime wedges to serve

          In a bowl, mix all the ingredients (except oil to deep fry) and knead into a tight dough by adding required quantity of water. Cover with a damp cloth and set aside for 25-30 minutes.

          Knead again for a minute and divide into equal portions (makes around a dozen). Roll out each portion into a small disc by smearing some oil or dusting some flour.

          Deep fry in hot oil till they puff up and are light golden in colour. Drain on a kitchen towel and serve them hot with any side dish and salad.

               Mix all ingredients (except oil to deep fry) & knead into a tight dough by 
               adding water. Cover with a damp cloth & set aside for 25-30 minutes.

                               Knead again for a minute & divide into equal portions.

                     Roll out into a small disc by smearing some oil or dusting some flour.

                          Deep fry in hot oil till they puff up & are light golden in colour. 

                                Drain on a kitchen towel.

                                Serve them hot with any side dish & salad.

Stuffed Beetroot Paneer Poori

          Anything colourful is not only a visual treat, they are at the same time always welcome. So how about Beetroot Poori stuffed with paneer for a nutritious and an appetizing breakfast? They will be equally liked by one and all. I made these delicious pooris with whole wheat flour for a healthy version. It can be enjoyed with any side dish. So check out the step by step pictorial recipe to prepare it.

• 2 cups atta (whole wheat flour)
• salt to taste
• puree of one small beetroot
• 1 tbsp. oil to knead
• 1/2 cup paneer, mashed
• 2 green chilies, chopped
• pinch of salt
• 1/4 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 2-3 tbsp. coriander leaves, chopped
• oil to deep fry
• any side dish to serve

          In a bowl, combine atta, salt, oil and beetroot puree. Knead into a dough by adding water if required. Cover and keep aside for an hour.

          In another bowl, mix together the mashed paneer, salt, chili's, coriander leaves, chili powder and cumin powder. Keep aside.

          Divide into equal portions. Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing in the centre and bring all the edges together to seal it firmly.

          Flatten it and roll out into a shape of a poori. Heat oil in a pan and deep fry them one at a time till they puff up. Transfer to a kitchen towel and serve them hot with any side dish.

                                Mix atta, salt, oil & beetroot puree. 

                    Knead into a dough by adding water if required. Cover & keep aside for
                    an hour.

                  Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing 
                  in the centre. 

                               Bring all the edges together to seal it firmly.

                                Flatten it & roll out into a shape of a poori. 

                                Heat oil & deep fry till they puff up.  

                                Serve them hot with any side dish.

Bedmi Poori (Deep Fried Puffed Bread)

          Bedmi poori is a North Indian Street food delicacy. It serves as a perfect weekend breakfast menu or during any festive occasions. It can be made in two ways - either a stuffed version or simply a plain version where the ground split urad dal (black gram) is mixed along with the whole wheat flour-semolina mix. 

          This is the latter version which turned out absolutely delicious. I relished with some spicy and tangy lobia masala. You can very well have with any side dish or aloo sabzi (potato curry). So go ahead and indulge in it by checking out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups whole wheat flour (atta)
• 1/2 cup semolina
• salt to taste
• pinch of baking soda
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• pinch of asafoetida
• 1/4 tsp. turmeric powder
• 1/2 cup split urad dal (black gram lentils) soaked in water for 30 minutes
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to deep fry

          Grind the soaked dal, chilies and ginger with very little water into a paste. Keep aside. In a bowl, mix together all the ingredients starting from atta to turmeric powder.

          Knead into a dough by adding required quantity of water. Cover and keep aside for 30 minutes. Divide it into equal portions. Roll out each portion into a disc, just like poori. 

          Heat oil in a pan and deep fry them, one at a time till it is crisp and  light golden in colour. Drain on a kitchen towel and relish with any side dish, preferably aloo sabzi (potato curry).

                                 Grind soaked dal, ginger & green chilies into a paste.

                                Mix together atta, sooji & all the dry spices.

                                 Now combine the atta mix with the ground dal paste.

                                  Knead into a dough by adding required quantity of water.

                                  Divide dough into equal portions.

                                  Roll out each into a disc just like poori.

                                 Deep fry them till light golden in colour.

                                 Drain on a kitchen towel.

                                Serve with potato curry or any side dish.