After a hectic week at office, when the weekend finally comes, you just don't feel like waking up. Do you? However you have to because you only get two days of being super productive and completing all the pending work that you have listed in your to do list.
What about food? If you ask me, I feel that I should pamper myself to the fullest when it comes to food specially on weekends. Indians are incomplete without deep fried foods. To add more exaggeration to it, I am a Bengali. This means that I don't care how my health deteriorates after having a rich meal. I just need to travel and eat all kinds of tasty and spicy food. Just for the wrong notion, Bengalis are also sweet lovers. So basically all things are not spicy. However we tend to add a bit of spice at the end be it in food or in PNPC ( Poro Ninda Poro Chorcha - gossips).
Coming back to breakfast, Bengalis have taste buds that need to be pampered. Well the dish that I am going to mention in this blog does that really well. Yes, I am referring to the famous " Luchi - Aloo Bati Chochchori". Luchi is basically similar to Poori, however there is no filling inside. It is plain flour kneaded with some seasoning and oil. Let's break "Bati Chochchori" in more meaningful words. "Bati" means a bowl and "Chochchori" means a mixture. So the potato mixed with some other ingredients get to cook in a bowl on its own while you are busy doing your other chores.
When the dough has relaxed for a while, apply some oil in the rolling pin and the slate in which you will roll the luchi. Cut the dough in small pieces and roll them in between your hands to make small smooth balls.
Once this is done, take one ball and roll it into a round shape ( it does not have to be necessarily round, just make sure it has even dimension throughout ). Apply some oil if the rolling pin is sticking too much on the dough. The rolled out dough should be thin.
Once you are satisfied with it, gently place it in the deep oil contained in the kadai / pan. Give it 10 secs, then gently tap with a spatula on top of it till it rises and blows up. Flip it carefully before it turns red, fry for another 15 secs and then take the luchi at the side of the kadai to drain the oil. Once the oil has drained, keep it a paper to soak the excess oil. Your luchi is ready. Soft and witha crunchy crust.
What about food? If you ask me, I feel that I should pamper myself to the fullest when it comes to food specially on weekends. Indians are incomplete without deep fried foods. To add more exaggeration to it, I am a Bengali. This means that I don't care how my health deteriorates after having a rich meal. I just need to travel and eat all kinds of tasty and spicy food. Just for the wrong notion, Bengalis are also sweet lovers. So basically all things are not spicy. However we tend to add a bit of spice at the end be it in food or in PNPC ( Poro Ninda Poro Chorcha - gossips).
Coming back to breakfast, Bengalis have taste buds that need to be pampered. Well the dish that I am going to mention in this blog does that really well. Yes, I am referring to the famous " Luchi - Aloo Bati Chochchori". Luchi is basically similar to Poori, however there is no filling inside. It is plain flour kneaded with some seasoning and oil. Let's break "Bati Chochchori" in more meaningful words. "Bati" means a bowl and "Chochchori" means a mixture. So the potato mixed with some other ingredients get to cook in a bowl on its own while you are busy doing your other chores.
Let us begin with the recipe.
To make the Luchi (serves two):
Ingredients:
1. 2 cups of all purpose flour
2. 1/2 tea spoon of nigella seeds / kalonji / kalo jeere
3. 1/4 tea spoon of salt
4. 1/4 tea spoon of sugar
5. 1 tea spoon oil ( refined or white oil )
Method:
Set a pan which is deep, preferably a kadai. Put plenty of oil, the amount you generally use for deep frying. Don't think much, just add the oil. Trust me, you will need a good amount of it. Let the oil heat up well till you make the Luchi. The oil should be steaming hot by the time you put your first luchi in it.
Now let us come to the kneading. Mix the flour, kalonji, salt, sugar and oil thoroughly until it resembles bread crumb kind of a texture.
Now slowly add water at normal temperature and knead well until it all comes together in a dough. The dough should not be too soft and definitely not too hard as well. Cover it and keep it aside for 15 mins. Meanwhile you can cook the potato recipe.
When the dough has relaxed for a while, apply some oil in the rolling pin and the slate in which you will roll the luchi. Cut the dough in small pieces and roll them in between your hands to make small smooth balls.
Once this is done, take one ball and roll it into a round shape ( it does not have to be necessarily round, just make sure it has even dimension throughout ). Apply some oil if the rolling pin is sticking too much on the dough. The rolled out dough should be thin.Once you are satisfied with it, gently place it in the deep oil contained in the kadai / pan. Give it 10 secs, then gently tap with a spatula on top of it till it rises and blows up. Flip it carefully before it turns red, fry for another 15 secs and then take the luchi at the side of the kadai to drain the oil. Once the oil has drained, keep it a paper to soak the excess oil. Your luchi is ready. Soft and witha crunchy crust.
To make Aloo Tarkari / Bati Chochchori :
Ingredients :
1. 2 large potatoes cut into small cubes
2. 1 tomato cut into small pieces
3. 2 slit green chillis
4. 1/4 tea spoon kalonji / kalo jeere
5. salt to taste
6. 2 tea spoon sugar
7. Pinch of haldi / turmeric
Method:
Add a spoon of white oil in pan. When the oil is hot, add the kalonji / kalo jeere to the oil. Stir it to evenly distribute the flavors in the oil. Now add all the ingredients and immerse them with plenty of water. Cover the lid of the pan and let it cook on medium heat for 15 mins.
After 15 mins, open the lid, and break the potatoes into smaller pieces with the help on the spatula. Just vertically hold the spatula and tap on the potatoes to break them. This will make the consistency of the curry thicker. Cover and cook for another 10 mins. And your dish is ready.
A perfect blend of sweet, spicy and tangy flavors. Yummy!!!
If you want to see a video on this recipe then watch this:
