I know we just finished a month long marathon. However it didn’t feel so and I almost jumped back to making the next edition. I guess it all had to do with the fact that I choose to make Indian Breads. If there was one category that I really loved, it surely would be Indian Breads. Especially with the fact that I selected to make pooris for the first day.
For the next edition of BM# 28, I choose to make Indian Bread. This had a twist again, where I decided to ask everybody to make Indian Bread with a condition. Each day had to be one with Deep fried, a bread with stuffed and finally with something blended. I started with a fried bread and of course I love all my fried dishes. Unlike others, I never had qualms in feeding my kids fried dishes, especially pooris. Only my boys don’t like pooris. I know it’s hard to believe, but very true.
The only time I could get them eat pooris is on a Sunday, with pretext that there is Channa to accompany. Chinnu used to refer it as Chennai Poori. Seeing how much he liked this combination, I thought I could easily pack this for their lunch during school. Only I was surprised to hear him that he doesn’t want Pooris for lunch as it’s oily. Peddu anyway had a hard time eating on normal days. So I can make pooris only on Sunday and I knew they may not like Luchis.
Knowing I love pooris, it was a given fact that I love luchis. The first time I had luchis were when we had gone to visit parents in culcatta. We were invited for a feast by our parents neighbours and I will forever remember the matar luchis we were treated. I loved Bengali food. Period.
So when I decided to make deep fried Indian Bread, I knew I had to make this again. In fact I had earlier had made stuffed peas puris with a different stuffing and different method. Stuffed Peas seems to be a thing with me as I had made stuffed peas paratha, that had a different set of memories associated.
Now coming back to the luchis in hand, these were so delicious that you can hardly stop with just two!
I served with Almond Shrikhand and Pickle. It was really a breakfast fit for kings!
Matar Luchi | Luchis stuffed with Peas
For the dough
All purpose flour / Maida – 2 cups
Salt to taste
Water to knead
Oil for deep-frying
For the Filling
Fresh shelled peas, boiled – 1
Hing / Asofoetida a pinch
Roasted Cumin Powder – 1 tsp
Green chilies – 2 long
Red chili powder – 1/2 tsp (if required)
Salt to taste
How to make the Luchis
Knew the dough and keep it covered with wet muslin cloth.
For the dough,
Mw the peas for 5 mins, drain the water, add all the ingredients and grind to a smooth paste.
When you are ready to make the luchis, pinch out balls from the dough, flatten in middle, place the stuffing, cover on all sides and make sure you seal it well.
Heat a kadai with oil.
Dust the balls well and roll out gently making sure you don’t press out the stuffing out.
Gently drop into hot oil and cook on both sides.
When the luchis turn golden, drain to a kitchen towel
Hung Curds – 1 cup
Milk – 1/2 cup
Icing Sugar – 4- 5 tsp
Almonds – 12 whole
How to make the Shrikhand
Blanch the almonds in mw for 3 mins. Remove the skin.