Luchi o Alu Chachchori / Puri with simple Potato curry

We the Bengalis know the plain puris by a cuter name, “luchi”.  For us, Luchi with potato curry is a fascinating combo for Sunday breakfast to kick start the lazy morning with an utmost luxury. The truth is that both the plain puris and the potato curry are individually very unassuming, still together they are very special and instantly create a magic. Luchis are equally lucrative with Dam Aloo and Mutton Curry too.

Luchi o Alu Chachchori

Luchi o Alu Chachchori

Ingredients for 10 – 12 luchi/puri :

  1. Plain flour – 1 cup
  2. Sunflower oil – 1 tbspoon
  3. Pinch of salt
  4. Luke warm water – approx. 1/3 cup
  5. Sunflower oil for deep frying (approx. 2 cup)

Ingredients for Alu Chachchori/Potato curry (serves 2) :

  1. Potato (large size) – 2
  2. Slit green chilli – 2
  3. Black cumin seed (kala jeera) – ½ teaspoon
  4. Turmeric powder – ¼ teaspoon
  5. Salt & Sugar to taste
  6. Cooking oil (preferably mustard oil) – 1 tbspoon

Procedure for Puris :

Mix together 1 tbspoon of oil, salt and flour very well in a large bowl. The process of mixing oil with flour for making puri or paratha dough is called “Moyan” in Bengali.

Then add lukewarm water to the flour, little at a time, to make a dough. Knead the dough with your hand until it is smooth in texture. Puri dough should neither be very soft nor hard.

Keep the dough aside for 30 minutes in an air tight container.

Then divide the dough into 10 or 12 equal parts and roll them between your plums to give flat round shape.

Now roll each flat ball into a circle (maximum 10 cm. in diameter) on a oily work surface.

Heat sufficient amount of oil in a pan over medium flame and fry the puris when the oil is moderately hot.

Procedure for Potato curry :

Peel and cut the potatoes into medium size cubes.

Heat oil in a pan over medium flame. Add black cumin seeds and green chillies. Saute for a while and then add potato cubes. Sprinkle over salt and turmeric powder and fry till the potatoes get half cooked. Then add 1 cup of water and sugar, give it a good stir. Cover the pan with a lid and let it cook for few minutes. Put the gas off as potatoes are completely cooked and gravy thickens. The gravy should not be very watery.

Serve hot hot puries with potato curry. 🙂

 

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Radhaballavi with Cholar dal – My first Guest Post for ãhãram

I got a wonderful opportunity to do my first guest post for my loving blogger friend Aruna of ãhãram. During the course of blog writing we came to know each other and become very good friends. She has a versatile blog full of recipes from different parts of the world. You should visit her blog to look for those at aahaaram.wordpress.com.

Thank you very much Aruna for introducing my blog to a new group of foodies.

Aruna has a special connection to Bengalis and passion for Bengali foods. When I post the recipe of Karaisutir Kochuri or Peas Puri she expressed her fondness for it. Over the chat she got to know about Radhaballavi from me and asked me to share its recipe in form of a guest post for her blog.

Now few words about “Radhaballavi”. This sweet named dish is nothing but puris filled with urad dal stuffing. It goes very well with Cholar dal or Chana dal and Alur Dom.  Aloo Matar Paneer, which is my recent post, can be a good match as well. In Kolkata, people on their way back from daily bazar in the morning, often flock infront of sweet shops to have a quick Radhaballavi while others pack them to home for a good breakfast. Some of these sweet shops are selling Radhabalavi for many years and well known to keep up the traditional custom  and taste.

If you are bored of having usual puris, radhaballavi can be a welcome change.

Radhaballavi with Cholar dal

Radhaballavi with Cholar dal

Ingredients for 7 – 8 Radhaballavi :

For Stuffing :

  1. Skinless urad dal – ½ cup
  2. Green chilli – 1 or 2
  3. Ginger paste – ½ tbspoon
  4. Black cumin seed – ½ teaspoon
  5. Fennel seed – ½ teaspoon
  6. Asafoetida or hing (powder) – ½ teaspoon
  7. Pinch of turmeric powder
  8. Salt to taste
  9. Cooking oil – 2 tbspoon

For dough :

  1. Plain flour – 1 cup
  2. Sugar – ½ teaspoon
  3. Asafoetida or hing (powder) – ½ teaspoon
  4. Pinch of salt
  5. Oil – 1 tbspoon
  6. Lukewarm water

Ingredients for Cholar dal or Chana dal :

  1. Chana Dal or Cholar dal – 2/3 cup
  2. Chopped tomato (medium) – ½
  3. Ginger paste – ½ tbspoon
  4. Small pieces of coconut – 2 – 3 tbspoon
  5. Lengthwise sliced green chilli – 2
  6. Cumin seed – ½ teaspoon
  7. Whole garam masala (Cinnamon stick – ½ inch, Clove – 2, Cardamom – 2)
  8. Bay leaf – 1
  9. Turmeric powder – ¼ teaspoon
  10. Salt & sugar to taste
  11. Cooking oil – 1tbspoon

    Ingredients for Cholar dal/Chana dal

    Ingredients for Cholar dal/Chana dal

Procedure :

Making of Filling/Stuffing for the puris :

 Wash and soak the urad dal for few hours in water. Then drain the water and grind the dal by adding salt and green chillies. Add little water if needed, the paste should not be watery.

Heat the oil in a frying pan over medium heat. Add black cumin seeds, let it splutter and then add the urad dal paste and turmeric powder. Fry the dal until it’s raw flavour goes away.

Now transfer the fried dal in a bowl and mix with ginger paste, asafoetida and fennel seeds using hand. Now your filling is done, let it cool down at room temperature .

Making of Dough :

Shift flour, salt, sugar, asafoetida and oil in a big bowl and mix them very well. Add lukewarm water, little at a time, to combine all the ingredients. Knead the dough very well to give it a semi-soft texture. Leave the dough for at least 30 minutes in an air tight container.

Making of Radhaballavi/Puri :

Divide the dough into 7 or 8 equal parts and round them between your palms. Radhaballavi is bigger in size than puri, so make the balls a bit bigger than puri balls.

Flatten each ball evenly by your fingers to make a hole in the ball, put 1 tbpoon of the spicy urad dal stuffing, close it from all sides and again roll them between your palms.

Stuffing with the urad dal mixture

Stuffing with the urad dal mixture

Now roll the stuffed balls, by a rolling pin, on an oily work surface to make a circular shape, slightly bigger than that of puris.

Now heat sufficient amount of oil in a frying pan over medium heat and fry the puris in it. I don’t like my puris to be brown in colour, so I don’t fry them for too long. You can fry the puris according to your preference.

Radhaballavi is ready to serve

Radhaballavi is ready to be served

Making of Cholar dal/Chana dal :

Wash the chana dal and pressure cook it, adding water, upto 3 to 4 whistles. Do not throw away the water soon after boiling the dal.

Heat the oil in a large pan over medium flame. Add whole garam masala, cumin seeds and bay leaf, saute them for a while and then add the coconut pieces. Fry the coconut till light brown in colour and then add ginger paste, chopped tomato, green chillies, turmeric powder and salt. Cook till tomato gets softened and raw flavour of ginger goes away. Now add the boiled chana dal with water, season with sugar and salt (if needed), also add extra water if needed. Now let it boil for few minutes so that the dal gets the flavour of other ingredients. Put the gas off as the dal thickens to your desired consistency. It should not have a very thin gravy.

Cholar dal or Chana dal

Cholar dal or Chana dal

Now serve the Radhaballavi with Cholar dal and enjoy. 🙂

Note :

  1. While frying the urad dal paste, don’t fry it for too long, otherwise it will get hard.
  2. The oil should be moderately hot when you are going to fry the puris. If your oil temperature is low, your puri will not rise well. On the other hand, if the oil temperature is too high, your puris may get burnt.
  3. While boiling the chana dal make sure it does not get mushy. It should be cooked still holds it’s structure well.
  4. If you are using solid asafoetida/hing instead of powder, then use a pinch of it as it is more stronger than the powdered one.

Karaisutir Kochuri or Peas Puri

Nothing beats the idea of  starting the lazy Sunday morning with a breakfast of puris or luchi with Dum Aloo (spicy potato curry). However, puris can be of different kind and known as kachori, bhatura , nun etc. Among all, Peas Puri is my favourtie.

Since fresh peas used to be available only in winter months in India, Peas Puri was more of a winter delicacy. I still relish the memory of my mother preparing this while waiting seemed too long for me. My expertise in the whole process, however was limited to peeling off the peas back then. Now it is indeed a bit arduous to prepare all by myself, but the end result is worthy. Here goes the recipe of peas puri which you will not be tired of trying again and again.

Karaisutir Kochuri/Peas Puri with Aloor dum

Karaisutir Kochuri/Peas Puri with Aloor dum

Ingredients for 20 pieces of puri :

For stuffing :

  1. Green peas – 1½ cup
  2. Ginger – ½ inch piece
  3. Green chillies – 2
  4. Asafoetida powder (Hing) – ½ teaspoon
  5. Cumin powder – ½ teaspoon
  6. Coriander powder – ½ teaspoon
  7. Garam masala powder – ½ teaspoon
  8. Salt & sugar to taste
  9. Cooking oil – 3 tbspoon

For dough :

  1. Plain flour – 2½ cup
  2. Pinch of salt
  3. Lukewarm Water – 2/3 cup (approx.)
  4. Oil – 2 tbspoon

Extra oil for frying the puris.

Procedure :

To prepare the dough, take the flour in a large bowl and mix it well with salt and oil. Now add water little at a time and make a soft dough, knead the dough very well. It should not be very soft like “roti” dough, rather should be little firm like a puri dough. Keep it aside in an air tight container for at least 30 minutes.

Meanwhile grind the peas with ginger, green chillies, salt and sugar in a mixer grinder and make a coarse paste.

Coarse paste of Peas

Coarse paste of Peas

Heat 3 tbspoon of oil in a frying pan over medium heat. Add asafoetida into the hot oil and then the paste of peas. Stir the mixture well, gradually add all the spices and cook until the raw flavour of peas goes away and the mixture attains the texture to be used as a stuffing. Now let the mixture cool.

Stuffing is ready

Stuffing is ready

Now divide the dough into 20 equal size balls and roll them between your palms. Flatten each ball evenly by your fingers to make a hole in the ball, put 1 teaspoon full of the peas stuffing, close it from all sides and again roll them between your palms.

Stuffing process

Stuffing process

Now coat each ball with little amount of flour and roll them in a size of puri with a rolling-pin on work surface. Don’t give much pressure while rolling the stuffed balls as the stuffing may come out from the dough. Dust the flour off very well from the surface of puris before frying.

Now heat sufficient amount of oil for deep-frying and fry the puris in it. I don’t like my puris to be brown in colour, so I don’t fry them for too long. You can fry the puris according to your preference. All of my puris turned out absolutely round shaped as appear in the picture, so I was very happy and amused too. 🙂

Frying the stuffed puris in oil

Frying the stuffed puris in oil

Now you are ready to serve the mouthwatering peas puris. I like to eat it without any side dish to relish the flavour the peas, but you can serve it with “dum aloo” or “aloor dum” (for the recipe look into my post Dum Aloo ).

Peas puris are ready to serve

Peas puris are ready to serve 🙂

Note :

  1. You can roll the puris with oil instead of flour if you find it not too difficult for you. Most of the time I have trouble as stuffing comes out from the dough while rolling with oil.
  2. If you are using solid asafoetida instead of powder, then add a pinch of it while grinding the green peas.
  3. Try to use fresh green peas.