In mood for a traditional Bengali breakfast? Try luchi ghugni
What's the story
Luchi ghugni is a traditional Bengali breakfast that combines the flaky luchi with a spicy and flavorful ghugni. A staple in many Bengali households, this dish is loved for its simplicity and taste. The luchi, made from refined flour, is deep-fried to golden brown. The ghugni, made from yellow peas or black chickpeas, is cooked with a mix of spices, giving it a rich flavor. Together, they make a satisfying meal that can be enjoyed any time.
Dish preparation
Ingredients and preparation
To make luchi, you need all-purpose flour, salt, and water to knead into a soft dough. Roll out small portions into thin discs and fry them in hot oil until puffed and golden brown. For ghugni, soak yellow peas overnight and cook them until soft. Saute onions, ginger-garlic paste, green chilies, and spices like cumin seeds and turmeric powder in oil before adding the cooked peas.
Regional variations
Variations across regions
While luchi ghugni is mostly enjoyed across Bengal, different regions have their own variations. Some may add potatoes to the ghugni or serve it with other accompaniments like aloo bhaja (fried potatoes) or pickle for added flavor. In some areas, luchis are made with semolina for a different texture.
Health benefits
Nutritional value
While luchi is delicious, it is also rich in carbohydrates, which provide energy. The ghugni adds protein from the legumes and fiber from the spices, which helps with digestion. Eating this dish in moderation with other nutritious foods can be part of a balanced diet.
Cooking tips
Tips for perfect luchi ghugni
For perfectly puffed luchis, make sure your oil is hot enough before frying but not too hot to burn them quickly. Knead your dough well so it is soft but not sticky. For an extra kick in your ghugni, add some garam masala towards the end of cooking time without overpowering other flavors in this classic Bengali breakfast dish.