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Stuffed Pointed gourd - traditional Bengali Potoler Dolma

‘Dolma’ is a Turkish word meaning ‘stuffed’ relating to Ottoman cuisine. It is generally made with a filling of meat, seafood, rice, and fruits or combining them together stuffed inside a vegetable or leaf. Historically stuffed vegetable dishes have been part of Middle Eastern cuisine for centuries. But it is unknown how and when this cuisine entered the Bengali kitchen. If we look back at our culinary history, we find its mention in Bengali kitchens much before the independence of India in 1947. ‘Dolma’ in Bengali kitchen is mostly done with the pointed gourd or ‘Potol’ as it is known in Bengali. The ‘Potol’ is scooped out of its inner seeds and contents, keeping the outer layer intact. A filling cooked with prawns or minced meat or fish is stuffed inside. Then it’s cooked into a gravy, which is called in Bengali as ‘Potoler Dolma’. Presented today is the ‘Potoler Dolma’ prepared traditionally in Bengali kitchens. Ingredients: Pointed Gourd ‘Potol’ large ones – 400 g washed an
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Luchi - /loo-tʃi:/



 

Luchi is a popular deep-fried flat bread made from all-purpose flour (maida) in Bengali cuisine. It is a delicious and fluffy bread that pairs well with a variety of side dishes, such as potato curry ('alur torkari') or 'chholar dal' (Bengal gram lentils). Here's a simple recipe to make luchi at home:

 

Ingredients:

2 cups all-purpose flour (maida)

1 tablespoon ghee or vegetable oil

1/2 teaspoon salt

Warm water (as needed)

Vegetable oil (for deep frying)

 

Instructions:

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Add ghee or vegetable oil to the flour mixture and rub it into the flour using your fingertips. This step helps to incorporate the fat into the flour and gives the luchi a flaky texture.

Slowly add warm water to the flour mixture, a little at a time, and knead the dough. Keep adding water and kneading until you achieve a smooth and pliable dough. The dough should not be too soft or sticky.

Once the dough comes together, cover it with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the gluten to relax and makes the dough easier to work with.

After the resting time, divide the dough into small, equal-sized portions. Roll each portion into a smooth ball between your palms.

Take one dough ball and flatten it slightly with your hands. Dust it with some flour and roll it out into a circular shape, about 3-4 inches in diameter. Repeat the same process with the remaining dough balls.

Heat vegetable oil in a deep pan or kadai over medium heat. The oil should be enough for deep frying the luchis.

Once the oil is hot, carefully slide one luchi into the oil. It should start puffing up immediately. Gently press down on the luchi with a slotted spoon or a ladle to help it puff up evenly.

Fry the luchi until it turns golden brown and crispy on both sides. Flip it over once during the frying process to ensure even cooking. It usually takes about 1-2 minutes per luchi.

 

Remove the fried luchi from the oil using a slotted spoon and place it on a plate lined with paper towels. This helps to absorb any excess oil.

Repeat the frying process with the remaining rolled-out luchis.

Serve the hot and fluffy luchis immediately with your favourite side dishes, such as potato curry or 'chholar dal'.

 

Enjoy your homemade luchis as a delightful and satisfying meal or snack. They are best enjoyed fresh and hot, so try to serve them right after frying for the best taste and texture.

 

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