Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 1/2 cup cholar dal
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the flour and salt.
2. Add the oil and mix until the flour resembles coarse meal.
3. Slowly add the warm water and mix until a soft dough forms.
4. Knead the dough for 5 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 15 minutes.
6. Meanwhile, heat the oil in a frying pan over medium heat.
7. Add the cumin seeds and let them sizzle for a few seconds.
8. Add the cholar dal and fry for a few minutes until it is lightly browned.
9. Add the turmeric powder, red chili powder, garam masala, sugar, and salt.
10. Cook for a few minutes until the dal is cooked through.
11. Add the chopped cilantro and mix.
12. Remove from heat and set aside.
13. Divide the dough into 8 equal portions.
14. Roll each portion into a thin circle.
15. Heat a frying pan over medium heat.
16. Place one of the rolled dough circles in the pan and cook for a few minutes until lightly browned.
17. Flip the luchi over and cook for a few minutes until lightly browned on the other side.
18. Remove from heat and repeat with the remaining dough circles.
19. To serve, place one luchi on a plate and top with the cholar dal.
Time:
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 luchis
Nutritional Information:
Calories: 250
Fat: 10 g
Carbohydrates: 33 g
Protein: 5 g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour, chickpea flour, or almond flour
- Vegetable oil: olive oil, coconut oil, or ghee
- Cholar dal: any other type of dal
- Cumin seeds: mustard seeds
- Red chili powder: cayenne pepper
- Garam masala: curry powder
- Cilantro: parsley
Variations:
- Add vegetables to the cholar dal such as potatoes, carrots, peas, or cauliflower.
- Use other types of dal such as moong dal, masoor dal, or toor dal.
- Add spices such as coriander powder, fennel seeds, or asafoetida.
- Add herbs such as mint or basil.
Tips and Tricks:
- Use warm water to make the dough as it will make it easier to knead.
- Make sure to roll the dough circles as thin as possible for the best results.
- Cook the luchis over medium heat so that they are cooked through without burning.
Storage Instructions:
The luchis can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The luchis can be reheated in a toaster or in a pan over medium heat.
Presentation Ideas:
The luchis can be served on a platter with the cholar dal in the center.
Garnishes:
The luchis can be garnished with chopped cilantro, chopped onions, or grated coconut.
Pairings:
The luchis can be served with a side of yogurt or chutney.
Suggested Side Dishes:
The luchis can be served with a side of rice, dal, or a vegetable dish.
Troubleshooting Advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the luchis are burning, reduce the heat.
Food Safety Advice:
- Make sure to wash your hands before and after handling the dough.
- Make sure to cook the luchis over medium heat so that they are cooked through without burning.
Food History:
Luchi is a traditional Bengali dish that is made with deep-fried flatbreads. It is usually served with cholar dal, which is a spicy lentil dish.
Flavor Profiles:
The luchis are savory and slightly sweet, while the cholar dal is spicy and flavorful.
Serving Suggestions:
The luchis can be served as a snack or as a side dish with a meal.
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Region: Indian