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).

Spiral Dinner Rolls

          Freshly baked dinner rolls just out of the oven is always welcome. So here are some soft and fluffy spiral shaped dinner rolls. Serve them warm with butter or jam. I like to have mine with some side dish, chutney or cheese sandwiched in between. They are just heavenly. Enjoy them for brekkie, dinner or when desired. They are also a good tea-time or after-school snack. Choice is yours. So check out the step by step pictorial recipe to prepare it. 

• 1 cup plain flour (maida)
• pinch of salt
• 1 tbsp. milk powder
• 1 tsp. instant yeast
• 1 tsp. castor sugar
• pinch of pepper powder
• 2 tbsp. oil
• warm water as required. 
• 1 tbsp. milk
• black & white sesame seeds, carom seeds

          In a bowl, combine all the dry ingredients. Make a well in the centre and pour in the oil. Mix well so that it resembles breadcrumbs.

    

          Knead into a soft dough by adding required quantity of warm water. Place in a lightly oiled bowl and cover with a cling film. Set aside for an hour. 

          Punch down and knead for a minute more. Divide into 6 equal portions. Roll each into a long rope. Coil tightly and tuck under the end to seal. 

          Place them on a greased / lined baking tray and cover with a wet kitchen towel. Set it aside for 15-20 minutes. Brush with the milk and sprinkle sesame seeds / carom seeds. 

          Bake in a preheated oven for 15-20 minutes at 180 degrees C. or until well browned. Relish with butter, jam or any side dish. 

                                In a bowl, combine all the dry ingredients. 
    

                                Make a well in the centre and pour in the oil. Mix well.

                       Knead into a soft dough by adding some warm water. Place in a lightly 
                       oiled bowl and cover with a cling film. Set aside for an hour. 

                                Punch down and knead for a minute more. 

                    Divide into 6 equal portions. Roll each into a long rope. Coil tightly and 
                    tuck under the end to seal. 

                   Place them on a greased / lined baking tray & cover with a wet kitchen 
                   towel. Set it aside for 15-20 minutes.

                               Brush with the milk & sprinkle sesame seeds / carom seeds. 

                  Bake in a preheated oven for 15-20 min. at 180 degrees C. or until well
                  browned. 

                               Relish with butter, jam or any side dish. 

Flaky Parathas

          There are many types of flaky parathas that are really yummy and best enjoyed with a delicious side dish, both veg. or non-veg. This layered, crispy and flaky parathas are made of both plain flour and whole wheat flour. This is a very simple and an unique procedure of making it. So check out the step by step pictorial recipe to prepare it.

• 1 cup maida (plain flour)
• 1/2 cup atta (whole wheat flour)
• salt to taste 
• oil to shallow fry

          In a bowl mix together both the flours and salt. Add water, little at a time and knead a soft dough. Keep aside for 20-25 minutes. 

          Divide the dough into 10 equal portions. Roll out each portion lengthwise by dusting some flour. Take 2 rolled out dough each time and smear some oil over them. Then sprinkle some flour.

          Now place one on top of the other. Bring the end of the lower portion on top and subsequently the other on top of the second fold (as shown below).

          Dust some more flour and roll out into a round shape paratha. Make similar parathas following the same method. 

          Heat a tawa / griddle and fry the parathas one at a time by drizzling some oil all over. Cook on a medium flame till they turn light golden in colour. 

          Transfer to a serving plate. Your flaky parathas are ready. Serve them hot with any side dish, some sliced onion, green chilies and lime.

                    Divide dough into 10 equal portions. Roll out each portion lengthwise
                    by dusting some flour. Take 2 rolled out dough each time & smear
                    some oil over them. Then sprinkle some flour.

                                  Now place one on top of the other as shown above.

                                 Bring the end of the lower portion on top 

                      and subsequently the other on top of the second fold (as shown above).

                           Dust some more flour & roll into a round shape paratha. Make 
                           similar parathas following the same method. 

                     Heat a tawa & fry the paratha,s one at a time, by drizzling some oil all 
                     over. Cook on a medium flame till they turn light golden in colour. 

                            Serve them hot with any side dish, some sliced onion, green chilies
                            & lime.

Instant Maida Dhokla (Steamed Cake - Gujarati Cuisine)

          Dhoklas are very popular Gujarati snacks that are mostly relished as an evening tea-time snack, lunch box meal or for breakfast. They are generally prepared either with besan (Gram flour), sooji (semolina) or both combined. This is an instant version and can be dished out in no time.

          Today I decided to combine sooji with maida, It turned out extremely fine without any problem. So there is absolutely no need to worry if besan is unavailable. Do go ahead and try with maida and relish with green chutney for an enjoyable light meal.

• 1/2 cup sooji (semolina)
• 1/2 cup maida (plain flour)
• 2 tbsp. yoghurt
• salt to taste
• 2-3 tbsp. oil
• 1 tbsp. kasoori methi (dry fenugreek leaves), crushed
• 1 tsp. chicken masala
• 1/2 tsp. turmeric powder
• 1 tsp. chili powder
• 1 tsp. eno fruit salt
• 1 tsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• 1 pinch of asafoetida
• 1 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped
• green chutney to serve

          In a bowl, whisk together sooji, maida, salt, yoghurt, turmeric powder, kasoori methi, red chili powder, chicken masala and 2-3 tbsp. oil with required quantity of water to form a smooth batter of pouring consistency. Leave aside for 30 minutes.

          Just before steaming, add the eno fruit salt and combine well. Pour this into a greased steel container / plate and steam for 15-17 minutes (5 minutes on high flame and the remaining on low flame).

          When it has cooled down, cut into desired shapes. Heat 1 tbsp. oil in a pan and temper with mustard seeds. Allow it to splutter.

          Now add the asafoetida, curry leaves and sesame seeds. Saute for a few seconds and switch off the flame.

          Add 2-3 tbsp. water to it and pour this tempering on the steamed dhoklas. Garnish with fresh grated coconut and coriander leaves. Serve with green chutney.

Masala Whole Meal Bread (In Microwave)

          This is just like any other homemade bread but with a difference. I added some spices like cumin seeds and nigella seeds to try out something new. The baking was done in the convection mode of a microwave oven at 180 degrees c for 40 minutes. So enjoy as a tea time snack or for breakfast.

• 1 cup Atta (whole wheat flour)
• 1 1/2 cups maida (plain flour)salt to taste
• 2 tsp. active yeast
• 2 tsp. sugar
• 3/4 cup lukewarm water
• 3 tbsp. oil
• 1 tsp. nigella seeds (kalonji)
• 1 tsp. cumin seeds
• 2 tbsp. oats
• oil to grease the loaf tin
• butter to brush

          In a bowl, mix together the yeast, sugar and water. Cover and leave aside for 10-15 minutes. By then it will have swelled up and become frothy. Grease a loaf tin and keep aside.

          Sift together atta and maida. Add salt, nigella seeds, cumin seeds and 2 tbsp. oil. Mix well till it resembles bread crumbs. Add the oats and combine. 

          Now add the yeast mix and required quantity of water. knead into a smooth dough. Add 1 tsp. oil and continue to knead for approx 15 minutes till all the oil is absorbed.

          Apply some oil all over and leave it to rest in a greased bowl in a warm place for an hour.
By then the dough will have doubled in size. Knead again for 5-10 minutes by adding some more oil. 

          Give a log shape to the dough. Brush with some oil on the surface and sprinkle oats over it. Transfer to the loaf tin and leave it to rest in a warm place for another 25-30 minutes.

          Preheat the oven for 5 minutes at 180 degrees C. Bake for 40 minutes. After 30 minutes, cover the tin with a foil and continue to bake. (I baked in a microwave oven in the convection mode).

          Let it rest for 15 minutes. Take it out of the oven. Check by tapping. It should sound hollow. Apply butter over the surface and allow it to stand for 10 minutes.

          Flip it over on the rack and let it cool down considerably. Store in an airtight container. Slice and serve with jam / bread or as desired.

                              Mix yeast, sugar & water. Cover & keep aside for 10-15 min.

                             By then it will turn frothy. So take a large bowl for this purpose.

                               Mix atta, maida, salt, oil, cumin seeds & nigella seeds.

                                 Add oats to the mix & combine.

                                Add the yeast & knead....

                               .......into a dough. Keep aside in a warm place for an hour.
                

                                Grease a loaf pan & keep aside.

                            After an hour, the dough has risen considerably. Knead again & ....

                                ........give it a shape of a log.

                          Transfer to the greased tin & keep in a warm place for 25-30 minutes.

                                After 25-30 minutes, the dough has risen.

                                Bake at 180 degrees C. for 40 minutes.
                         
   

                                Keep aside to cool on the rack before slicing them to serve.