Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 2 tablespoons vegetable oil for frying
- For the Chutney:
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup grated coconut
- 1/4 cup chopped cilantro
- 2 tablespoons tamarind paste
- 1/4 cup water
- 1 teaspoon sugar
- Salt to taste
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, salt, and 2 tablespoons of vegetable oil until combined.
2. Slowly add the warm water and knead the dough until it is soft and pliable.
3. Cover the dough and let it rest for 30 minutes.
4. Divide the dough into 8 equal parts and roll each part into a thin circle.
5. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.
6. Carefully place one of the dough circles in the hot oil and fry until golden brown.
7. Flip the luchi and fry the other side until golden brown.
8. Remove the luchi from the pan and place on a paper towel to absorb any excess oil.
9. Repeat with the remaining dough circles.
For the Chutney:
1. Heat 2 tablespoons of vegetable oil in a pan over medium heat.
2. Add the cumin and mustard seeds and fry until fragrant.
3. Add the asafoetida, turmeric, chili powder, coriander powder, and garam masala and fry for 1 minute.
4. Add the grated coconut and fry for 1 minute.
5. Add the chopped cilantro, tamarind paste, water, sugar, and salt to taste.
6. Simmer the chutney for 5 minutes.
7. Remove from heat and let cool.
Serving:
Serve the luchi with the chutney on the side.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 400
Fat: 18g
Carbohydrates: 48g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Tamarind paste can be substituted with lemon juice.
Variations:
- The luchi can be served with different types of chutney, such as mint or tomato.
- The luchi can be served with a side of yogurt or pickles.
Tips and Tricks:
- Make sure to roll the dough as thin as possible for the best results.
- Make sure to fry the luchi on medium heat to ensure even cooking.
Storage Instructions:
The luchi and chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The luchi can be reheated in a pan over medium heat until warmed through.
Presentation Ideas:
The luchi and chutney can be served on a platter with a side of yogurt or pickles.
Garnishes:
The luchi and chutney can be garnished with chopped cilantro or grated coconut.
Pairings:
The luchi and chutney can be paired with a side of yogurt or pickles.
Suggested Side Dishes:
The luchi and chutney can be served with a side of yogurt or pickles.
Troubleshooting Advice:
- If the luchi is not cooking evenly, make sure to adjust the heat accordingly.
- If the luchi is not crispy, make sure to roll the dough as thin as possible.
Food Safety Advice:
- Make sure to wash your hands before and after handling the food.
- Make sure to store the luchi and chutney in an airtight container in the refrigerator.
Food History:
Luchi and chutney is a traditional Indian dish that has been around for centuries. It is a popular street food in India and is often served as a breakfast or snack.
Flavor Profiles:
The luchi is crispy and savory, while the chutney is tangy and spicy.
Serving Suggestions:
The luchi and chutney can be served as a breakfast or snack.
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Region: Indian