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).

Luchir Payesh (Poori Ki Kheer) - Bong style

 

           Luchi means poori, but made of plain flour and kheer translates to milk pudding. So check out this delectable Luchir Payesh, which is a unique Bengali dessert made of luchi. This is a milk based pudding with deep fried puffed bread. 

          This dessert is almost a lost recipe now, prepared only in a very few Bengali homes. Just garnish with some chopped pistachio, dry rose petals and few strands of saffron and enjoy it chilled. It is pure divine. So check out the step by step pictorial recipe to prepare it. 

           Making this Bong delicacy is my very first try with few leftover luchis. It is very easy and simple to prepare. You do not get to see such out-of-the-box recipes. 

          It is an old recipe that you usually get to see our mothers and grandmothers cooking. I personally am on the lookout for such rare recipes and waste no time in trying it out. 

          So next time you have any leftover luchis, try this delectable homemade dessert and impress your loved ones and trust me, it tastes absolutely delicious.

          It is a great party recipe too and it can also be prepared for festivals, special occasions or any small gatherings.

• 2 cups evaporated milk
• 4-5 luchis (poori)
• sugar to taste (I used brown sugar)
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water 
• 1 tsp. chopped pistachios 
• few saffron strands
• a pinch of dry rose petals 

          Tear the luchis / pooris into medium size pieces and keep aside. In a heavy bottomed saucepan, add the milk and a pinch of salt and bring it to a boil. 

          Then add the cardamom powder, sugar and rose water. Give it a stir and simmer till the sugar is completely dissolved. 

          Now add the luchis. Press lightly with the back of the ladle so that it gets submerged in the milk. 

          Switch off the flame and keep aside for 1-2 hours for it to soak. Allow it to cool before refrigerating it till serving time.

          Garnish with saffron, pistachios and dry rose petals and enjoy !!!!

          

Note - 

           Instead of evaporated milk, you can take double the quantity of milk mentioned and simmer till it is reduced to half. In that case, full fat milk is ideal.

           The luchis generally absorb a good amount of milk after it cools down. So add some more if required.

                              Tear the luchis / pooris into medium size pieces and keep aside.

                  In a heavy bottomed saucepan, add milk & a pinch of salt & bring it to a boil. 

                                  Then add the cardamom powder,

                                 sugar and 

                        rose water. Give it a stir & simmer till the sugar is completely dissolved. 

                         Add the luchis. Press lightly with the back of the ladle so that it gets 

                         submerged in the milk. Switch off the flame & keep aside for 1-2 hours

                         for it to soak. Allow it to cool before refrigerating it till serving time.

                             Garnish with saffron, pistachios and dry rose petals and enjoy !!!!

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, 

Paneer Kachori

          Kachoris are very popular in the Northern regions of India. A plate of these hot and crispy deep fried breads along with a side dish makes for a perfect weekend breakfast. Very simple and easy to prepare, these stuffed paneer kachoris can also be relished as snacks, lunch box meal or can be packed for a weekend picnic. So check the step by step pictorial recipe to prepare it. 

• 1 cup plain flour (makes 10)
• 1 cup whole wheat flour
• pinch of salt
• pinch of pepper powder
• pinch of red chili flakes
• 1 tbsp. oil
• oil to deep fry

Stuffing - 

• 150 gms. paneer, mashed
• salt to taste
• 1-2 green chilies, chopped
• 1/2 tsp. garam masala powder
• 1/2 tsp. ginger, grated

           In a bowl, mix together all the ingredients for the stuffing and keep aside. 

          In a separate bowl, mix together plain flour, whole wheat flour, salt, chili flakes, pepper and 1 tbsp. oil. 

          Add water little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 30 minutes.

          Divide the dough and the paneer stuffing into equal portions. Take one portion of the dough and roll into a small poori. 

          Stuff little of the paneer mix, close all edges and roll out. Make similar stuffed kachoris.

          Heat oil in a pan / kadai and deep fry the kachoris till light golden in colour. Drain on a kitchen towel and serve with any side dish. 

                                 Mix all ingredients for the stuffing & keep aside. 

  
                      In a separate bowl, mix plain flour, whole wheat flour, salt, chili flakes,
                      pepper & 1 tbsp. oil. Add water little at a time & knead a tight dough. 

                                  Take one portion of the dough & roll into a small poori.
                                  Stuff some paneer mix, close all edges and roll out. 

                                   Heat oil in a pan & deep fry kachoris till light golden in 
                                   colour. Drain on a kitchen towel.

                                            Serve these hot kachoris 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.