Luchi - Bengali fried bread

Delicate beauty

This pristine white bread is made of refined flour. Can be accompanied with virtually anything from jaggery to mutton.

Makes around 50 luchis

Maida (refined flour) 1.5 cups

Refined oil 1 tbsp

Salt a pinch

Oil for deep frying

There are two points to remember about making this item.

1 - Luchi is made of refined flour or maida - period. If you are a health freak and think of adding atta (whole wheat flour) then do not call it Luchi. Not even half and half, just maida.

2 - The cups and spoons I use for measurement are measuring cups and spoons which come in standard sizes and are available in shops or online. Do not use any and every cup and spoon from your kitchen

With these things in mind the dish is very simple.

Knead the dough with 1 tablespoon oil, a pinch of salt and water as required. Knead till smooth.

Divide into small equal portion. Roll it out using a rolling pin. It should be even, preferably round,

not thick but not too thin either. Deep fry in oil or ghee making sure both the sides get enough oil. Fry till it puffs up and before it is brown. Serve hot.

Awesome Wholesome Paratha

Enjoy paratha without guilt. 

Latest research has brought good old butter back to the table. Easy and wholesome.

If you try a modified version please post the modifications in the comments section.

Makes around 9 parathas

Multigrain Atta (Flour) (you can use whole or refined. I use whole) 2 1/2 cups
Chana Dal (Cholar dal, Bengal gram) 1 cup
Cumin 1 tsp
Coriander 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Green Chili 2
Oil as required

Spices
Dry roast cumin and coriander. Cool it and grind it to a powder. Dry roasting enhances the flavours.

Dal preparation
Wash the dal and add it to water. Add salt, and the roasted spices. Cook till the dal is absolutely soft. Do not use excess water to boil the dal as we will not use the water in our recipe and the seasoning will be wasted. I generally use 1:2.5.
Drain the dal and mash it to a fine texture.
Slit the chilis in half and remove all the seeds. Chop fine and mix it with the mashed dal.
Heat a little bit of oil in a wok and saute the mashed dal till it is absolutely dry.

Dough
Knead the dough with a teaspoon of oil, water and half a teaspoon of salt. Knead till the colour of the dough turns paler than when you stared it. Set aside for ten minutes. I use a planetary mixer for the dough. If you do not have one you need to use some elbow grease.

The paratha
Using a rolling pin roll out two very thin chapatis(flat breads). They should be thinner than your every day chapatis and should be equal in size.
Spread out a generous amount of the dal filling on one chapati and place another chapati on top. Seal the edges with a wet finger. Remember to seal it well else it will open up while cooking.

Start roasting without any oil. Flip frequently so that it is evenly but mildly roasted on both sides. Add a few drops of oil and spread evenly on both sides. Roast till well done.

Top with butter. Serve with curd and pickle.

You can try out a modified version with leftovers. Remember to shred and dry out fatty meat well before filling.