Luchi, Chholar Dal & Begun Bhaja Recipe

Preparation

Making the Dough for Luchi

1. Measure 1 cup all purpose flour (Maida)a pinch of salt and a half teaspoon JBL Ajwain together in a bowl.
2. Make a well in the center of the flour and pour oil / clarified butter (ghee) in to the well.
3. Mix everything together with your palms.
4. Next pour water little by little and knead well.
5. Use a damp kitchen towel to cover the dough once you are done and leave it for 30 mins.

Rolling the Luchis

1. After around half an hour knead the dough once more and make small balls from the dough.
2. Make sure there is no crack at all around the dough.
3. Make the balls round flat pattie shape by pressing in your palm.
4. Pour few drops of oil or flour on the rolling board or on a clean kitchen counter.
5. Roll it with a rolling pin carefully.

Frying the Luchis

1. Take a nonstick wok, filled 1/3rd of it with oil.
2. Add one luchi slowly in the hot oil. Be careful not to split the hot oil.
3. Remember it should be one luchi at a time in the oil.
4. Increase the flame to medium-high at this point. Keep pressing the luchi in the middle very gently with the ladle.
5. Once you see the luchi is changing its colour to light golden, immediately turn over and keep doing the same way on the opposite side too.
6. Within few seconds this side will also change the colour and it will turn to light golden. Remove the luchi from oil.
7. Place it on tissue paper for a few seconds to soak the extra oil.
8. Follow the same way to make all the luchis and serve them hot with Chholar Dal, Begun Bhaja and Aloor Dum.

For tempering

1. Refined Oil or Ghee – 2 tbsp
2. Fresh coconut – ¼ cup ( Thinly sliced )
3. JBL Cumin seeds – 1 tsp
4. JBL Hing – ¼ tsp
5. JBL Dry red chillies – 4-5
6. JBL Classic Bengali Garam Masala 1/2 tsp
7. JBL Bay leaf – 2
8. JBL Ginger Powder – 1/2 tsp
9. Green chilli – 1 tsp ( Chopped )
10. Raisins – 2 tbsp
11. Sugar – 1 tsp ( Optional )

Preparation

1. Wash the dal and add it in a pressure cooker along with 3 cups of water, turmeric powder, salt and cook just until done.
2. Heat refined oil or ghee for tempering in a wok.
3. Add coconut slices and fry until golden brown.
4. Remove the slices in a plate.
5. In the same ghee, add cumin seeds and hing and let them crackle.
6. Add dry red chillies, Garam Masala and bay leaf and fry for a few seconds.
7. Add ginger powder and green chilli and fry for another few seconds.
8. Pour the tempering over the dal along with raisins and sugar.
9. Mix well. Serve with hot luchis.

Preparation

1. Wash the eggplant and wipe it dry with a kitchen towel.
2. Cut into ½ inch thick slices.
3. Mix turmeric powder, red chilli powder and salt in a plate.
4. Apply this mixture all over the eggplant slices.
5. Heat mustard oil in a wok.
6. Coat the eggplant slices with flour on both the sides.
7. Shallow fry in hot oil on high heat until golden brown from both the sides.
8. Serve immediately.