Luchi Gughni - Authentic Recipe of West bengal

I still remember those days when I used to spend most of my childhood days at my friends place. She is a bengali but their family had stopped eating onion, garlic and even meat. Her mom used to make those lovely mouth watering Luchi Ghughni...........which is known to us as poori and channa. The best thing I loved about this dish was the flavour and it is a pakka jain food that aunty used to make. So for all those people who love to eat ghughni/channa but dont like the taste of onions..........should try this out.

Ingredients:
For Luchis:

Atta - I use the Swad Durum Wheat Flour
Water
salt and oil

For Ghughni:

Vatana (White Peas)
Potato (Optional)
Jeera powder
chilli powder
dhania powder
turmeric powder
garam masala.
Salt
oil
bay leaf
sugar

Masala:

Red Chillis - 2 nos
Ginger - 1/4 inch
curry leaves
Cinamon stick
Cloves
Jeera
Dhania
Tomato

Method:

Luchi is to be prepared as anyone would make pooris. There is no difference until and unless you would want Maida Luchis which should be prepared using Maida instead of wheat flour. And when you make the maida luchis you should apply oil instead of atta to roll them.

Boil the channa in the pressure cooker for 5 whistels otherwise they will be totally smashed. Once cooked remove few spoons of the channa and mash it and keep it aside.To Prepare the Masala, grind all the ingredients mentioned above in the mixie.

Heat oil in the Kadai and add 1 teaspoon sugar. Once the sugar turns into light brown color add bay leaf and the ground Masala. Fry them for sometime and then add Jeera powder, chilli powder, dhania powder, turmeric powder and garam masala.

Add the channa and 3 cups of water to it and let it cook.

Add the mashed channa also and add salt according to taste. You can add some more water if you want to. Once it reaches your consistency then add cut corriander leaves.


Serve the hot Ghughni with the lovely Luchis. If you still cannot eat it without onions, cut some and toss it over the Ghughni :)