Phulko Luchi (Poori) and Veg Potato Sabji

Phulko Luchi (Poori) and Veg potato Sabji is one of the popular Bengali breakfast.

which is very simple to make and quick. Luchi is also known as Poori, as it is puffed in shape, so we called it "Phulko Luchi". This dish so simple that it can be prepared without garlic and Onion. Very much suitable for Jain food lovers too.

Normally we heard Luchi's are made of Maida Flour, which is referred to as not good for health. So in my dish, I am going to prepare Luchi (Poori) with multi-grain wheat.

Serving: 04 Person
Cooking time: 30 Minutes

For Lucchi (Poori)

Wholemeal Wheat/ Atta- 3 Cup
Clear/ Refined Oil- 1 tablespoon
Refined Oil- 3 sup for deep fry
Water-3/4 cup
Salt to taste

For Potato Sabji

Medium Size Potato-6 Qty.
Turmeric-1/2 Tablespoon
Cumin Seeds-1/2 tablespoon
kalonji/ Black seed-1/2 tablespoon
Dry Red Chilli-2 pcs
Green Chilli-2Pcs
Additional Oil for Sabji-3 tablespoon
Salt to taste
Water-2 Cup

Let's Start

1. For potato sabzi, fist peel off the potato skin. cut in medium dice shape and soak in water for some time.

2. Then place the cooking pan on gas and heat it up, put 3 tablespoon oil, and heat it up.

3. Add Cumin seed and kalonji (Black Seed) 1/2 Tablespoon.

4. Add 2 dry whole red chilly into it. wait till red chili turns brown.

5. Add Soaked potato, Turmeric, slitted green Chili & Salt the saute for 2 minutes.

6. Add 2 cup water, add again pinch of salt then cover it.

7. next remove the cover and smash some of the potatoes to make the gravy thicker.

8. Advisable to taste the salt, you can add in case you need.

Phulko Lucchi (Poori)

1. First, take Wholemeal Atta or Wheat, add Salt & Clear oil then mix them together for 1 minute

2. Then gradually add water to it to make a smooth dough. The dough should neither be too rough nor too watery. when you pressed the dough, there would be your finger impression on it. If the dough seems sticky, you can add some wheat accordingly

3. Then make even small balls from the dough, and roll them to flat small circle (4 Inch Disc) with the help of rooti roller and flat broad. Before starting the rolling you can add a pinch of oil, which will make the flat surface slippery. Do not roll it too thin otherwise may not come off from the rolling board.

4. Put clear oil into the deep frying pan and heat it up.

5. Once you see vapor from the oil, you can drop the Luchi in hot oil and gently press with Skimmer/ Strainer till the Luchi puffs up. then turn on the other side and keep till it gets golden brown.

Finally we are done with Phulko Luchi and Potato Sabji, let's enjoy yummy yet healthy breakfast. 😇

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