Luchi and Ghugni

Luchi, a deep fried Indian Flat-bread, also known as Poori is another favorite of most Bengalis. I like to make the vegetarian Ghugni (Yellow Peas Curry) with sliced coconut and serve as a side with this deep fried Luchi. From the days of my childhood, whenever I would ask my ma to make me some good food, she would make me Luchi, and I would be delighted. Luchi can also be served with Cholar Dal.

Ingredients: Luchi / Poori

• 1 cup All Purpose Flour (Maida)
• 2 tsp Oil
• Pinch of Salt
• Warm water
• Oil to deep fry

Take the Maida in a bowl, add the oil and the salt and mix well. Then knead the  dough by adding warm water slowly till the dough is soft. Keep it covered for around 20 minutes. Make small balls and roll them out in round shapes. Heat oil in a wok for deep frying them. Check the temperature of the oil, drop a pinch of dough and see if that floats up. Now fry the Luchi one by one.

Ingredients : Ghugni (Yellow Peas Curry)

• 2 cups Yellow Peas
• 1/2 tsp Cumin Seeds
• 1 Bay Leaf 
• 1 Potato, diced (Optional)
• 1 Onion, chopped
• 1 Tomato, chopped
• 1/2 cup sliced Coconut pieces
• 1 tsp minced Ginger
• 2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder

Soak the Yellow Peas in water for about 3 hours and pressure cook them (1 whistle) and keep it aside. Heat oil in a pan, add the Cumin Seeds and the Bay leaf. Next add the chopped onions and the potatoes, fry them till they become light brown. Add the sliced Coconut, minced Ginger and the chopped Tomatoes. Stir fry them for about 5 minutes.

Add the Turmeric Powder, Roasted Cumin Powder, salt and green chillies. Add little water and cook the gravy till oil separates. When the gravy is prepared add the boiled Yellow Peas and cook for about 5 minutes. Sprinkle the Garam Masala and serve hot as a side with Luchi.

 

I am sending this post for the event Walking through Memory Lane.