Mindful Musings

I had the whole week off and Jennifer had the whole week full of nasty work She had been wanting to eat some Luchi for some time now. My mother cooks very well and her luchi are fluffy and very very delicious. So I decided to make some for Jennifer last night.
Luchi is a bengali word for handmade and fried Indian Bread. I added the chicken curry for authentic taste. They are quite simple to make (really!) and if anyone reading this is interested, I have added my recipe to the bottom of this post. Give it a shot and let me know how it turns out! Jennifer loved the luchis.

Luchi

Ingredients:
11/3rd cup unbleached flour (Maida)
1/4th tsp. salt9optional)
1/4th tsp. sugar (optional)
3tbsp melted butter
1/2 cup warm water or as needed
Shortening/oil for deep frying

Preparation:
Blend the flour, salt and sugar in a large bowl. Rub the melted butter into it and gradually using enough water to make a stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted butter or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all luchis.
Heat plenty of oil in a flat pan until very hot.
Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the luchi over and cook the other side until golden brown. (Jennifer likes them less than brown)

Bengali Chicken Curry

Ingredients:
(for a serving size of 4-5)
1 chicken, cut
2 onions sliced
2 bay leaves(tej patta)
1” cinnamon
4 cloves
1 big tomato chopped
1/4 tsp turmeric
salt
chilli powder
oil

Preparation:
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.