LUCHI O MUTTON

This platter is authentically Bengali. We perhaps are the only Indian to prepare POORI with refined flour and call it LUCHI; a refined flour puffed bread. It's our religion to have it on a regular basis, mostly over the weekends.The name itself is associated with many incidents and memories. Patented by Bengal, luchi is just perfect for all occasions since when I don't know. But yes, it is a big hit in the present day busy scenario too. If you are preparing it for breakfast,  it goes with "begun bhaja, aloor dom and jilipi", if served at dinner, then obviously with chicken / mutton curry and "payesh"; rice pudding. My friends from the western world please do not get scared, we have a wide range of antacids to offer. Grab it and have it! Its a must!

I never did leave an opportunity to have luchi in my life except for one day. That was on my marriage day. We are supposed to be fasting on the D-day. How angry I got watching all the relatives and family sitting together and grabbing one after another. The hungry me was watching and waiting for a bite, may be at an unearthly hour of the night when all rituals would be over. Oh God, my man would have called it quits if he knew I was thinking more of luchi than him on that day. Anyway, the family served me another favourite on the day; "mishti doi o chirey"!

Jokes apart, these days I eat less of them given my health condition. But I don't regret not having  them much as I had them once to my heart's content. These days, I love doing it for my loved ones. I also get to hear that some long lost associates enjoy "luchi bites". Welcome home, I wish to treat more and more people with food! What you see in the pictures is a platter of "luchi, mutton, chayote curry, a basic salad".

INGREDIENTS : [for the luchi fried puffed bread]

Refined Flour : 2 coffee cups[shall make about 20 luchi]
Salt : As required
Water : As required
Oil : 150 gm[to deep fry, the left over to be used later for other recipes]


INGREDIENTS : [for the mutton curry]

Mutton : 1 kg
Plain Yogurt : 200 gm[alternatively 2 big tomatoes]
Ginger Paste : 2 tsp
Garlic Paste : 2 tbsp
Coriander Powder : 2 tsp
Red Chilli Powder : 2 tbsp[adjust according to your requirement]
Onion : 2 big[sliced]
Salt : As required
Turmeric Powder : 1 tsp
Bay leaf : 1
BengalI Garam Masala Powder : 1/2 tsp [a powder made of green cardamom, cloves and cinnamon]
Oil[preferably Mustard] : 4+2tbsp

Method :

Let us cook the mutton curry!

The mutton has to be marinated, refrigerated for about 10 hours before you cook. Wash the mutton well taken in a bowl. Marinate with little  salt, chilli powder, turmeric powder, beaten yogurt, 2 tbsp mustard oil. If you are using tomato instead of yogurt, marinate mutton with 3 tbsp vinegar or juice of 2 lemons. Tightly cover, refrigerate overnight. Take out an hour before cooking.

Heat oil in a pan.Temper with bay leaf, add the sliced onions. As they turn brown, add the ginger & garlic paste. Keep stirring until the raw smell goes away. Add the  coriander powder, chilli powder, turmeric powder, salt. Stir well until the oil separates from the spices. Add the mutton with all of the marination. Cook covered stirring every 3-4 minutes at low heat until all of the water dries up. It will take about an hour.

Now pour a warm coffee mug of water to the mutton. Stir and cover cook for another half an hour. Add the garam masala powder. Stir well and switch off the gas stove.

Now let's start making luchi. Take the refined flour, oil, salt in a wide mouthed bowl, rub for 2 minutes. Add water little at a time, prepare a firm yet soft dough. Cover with a wet cloth for 1/2 an hour.

Remove cover, knead once more for a while, make small balls out of it.With help of the rolling pin and base, roll out small round shaped luchi adding little oil on the balls.

Heat oil in a deep, round wok. The luchi should soak deep into the oil.  Once the oil reaches the smoking point, lower the heat to medium . Fry the puffed breads one by one.

Please note; to get oil free & perfectly puffed luchi, heating of the oil properly is necessary.... it will be neither too hot nor  towards cold. You have to keep on adjusting the heat throughout the process otherwise they soak in lot of oil. It is to be served hot always.