Stuffed luchi is a mouthwatering Bengali snack that’s sure to tantalize your taste buds. These plump, golden-fried breads are filled with a zesty lentil mixture, creating a perfect blend of textures and flavors. Imagine biting into a soft, pillowy luchi and being greeted by a warmly spiced dal filling – it’s a taste sensation you won’t soon forget.
About the Recipe
This classic Indian recipe takes humble ingredients like flour, lentils, and spices, and transforms them into a truly mouthwatering snack. The combination of the crispy luchi bread and the rich, spiced lentil filling is just irresistible. Trust me, once you try these, you’ll be hooked.
Why You’ll Love This Recipe
Stuffed Luchi is a real crowd-pleaser, whether you’re entertaining guests or just treating yourself. The crispy texture contrasts beautifully with the soft, flavorful filling, making every bite a delightful experience. Plus, it’s a great way to add some excitement to your snack game.
Stuffed Luchi
Cooking Tips
For the best results, be sure to fry the luchi on medium heat to achieve a perfect golden-brown color. And don’t skimp on the ghee – it adds an incredible richness and aroma that takes these snacks to the next level.
Serving and Storing Suggestions
These stuffed luchi are best served fresh and hot, straight from the pan. They make a fantastic appetizer or snack, and you can expect to get about 8 decent-sized portions from this recipe. If you have any leftovers, store them in an airtight container for up to 2 days.
Similar Recipes
- Samosa
- Vegetable Pakora
- Aloo Tikki
- Kachori
- Dahi Vada
Nutrient Benefits
While these stuffed luchi are without a doubt a indulgent treat, they do offer some nutritional benefits thanks to the lentil filling. Lentils are an excellent source of plant-based protein, fiber, and various vitamins and minerals, making this snack a bit more substantial than your average fried goodie.
Stuffed Luchi
Ingredients
For the Dough:
- 500 gms Flour
- 1/2 tsp Salt
- 2 tbsp Ghee
- 1 cup Water
For the Filling:
- 4 tbsp Urad Dal (soaked in water overnight)
- 1/2 tsp Aniseed (dry-fried and powdered)
- 1/2 tsp Cumin Seed (dry-fried and powdered)
- 1/8 tsp Onion Seeds (dry-fried and powdered)
- 1/2 tsp Salt
- Sugar (a pinch)
- 2 tbsp Ghee
- Ghee for frying
Instructions
- To prepare the filling, drain water from dal.
- Grind to a fine paste.
- Heat one tblsp ghee in a kadai, add dal, the powdered masalas, salt and sugar.
- Stir and cook till completely blended.
- Keep aside until dough is ready.
- To prepare dough, sieve together the flour and salt.
- Add one tblsp of ghee and sufficient water to form a pliable dough. Knead until soft.
- Divide dough into 8 portions and roll into balls.
- Form a cup in the centre of the ball of dough using fingers.
- Stuff the dough cup with some of the filling.
- Close cup, sealing well, re-roll to a ball.
- Press flat and then roll on floured board into rounds twice the size of ordinary luchis but much thicker.
- Deep fry in ghee til lightly browned.
- Drain off ghee and serve.
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Frequently Asked Questions
Can I use a different type of lentil for the filling?
Surely. While urad dal (split black lentils) is traditional, you can experiment with other lentil varieties like masoor dal or toor dal. Just adjust the cooking time as needed based on the type of lentil.
Is it possible to bake or air-fry these instead of deep-frying?
While deep-frying gives the luchi that perfect crispy texture, you can surely try baking or air-frying them for a lighter option. The texture will be a bit different, but they’ll still be delicious.
How can I make these vegan?
To make vegan stuffed luchi, just substitute the ghee with a plant-based oil or vegan butter substitute.
Can I prepare the filling and dough in advance?
Yes, you can without a doubt make the filling and dough ahead of time. just store the filling in the fridge and the dough in a covered container at room temperature until you’re ready to assemble and fry.
What can I serve these with?
Stuffed luchi are delightful on their own, but you can also serve them with a variety of chutneys or dips like mint chutney, tamarind chutney, or even a spicy tomato sauce for dipping.
