Healthy Stuffed Luchi
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 1841 times
Luchi is an ever-popular Bengali breakfast. It is usually made with maida and deep-fried, but here we have made a healthier version with whole wheat flour dough, stuffed with green moong dal perked up with roasted and powdered spices.
The stuffed luchi is then cooked healthily on a non-stick tava with minimal ghee. With a truly awesome flavour and superb texture, this is a great breakfast that everyone will enjoy.
Loaded with iron and protein , this Healthy Stuffed Luchi can even be enjoyed by those with diabetes or heart problems.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Keep aside.
- Heat a small non-stick pan and dry roast the aniseeds, cumin seeds, coriander seeds and nigella seeds on a medium flame for 1 minute. Keep aside to cool slightly.
- Blend in mixer to a fine powder. Keep aside.
- Blend the soaked green moong dal in mixer along with 3 tbsp of water to a smooth paste. Keep aside.
- Heat the ghee in a deep non-stick pan, add the green moong dal paste, prepared powder, cumin seeds powder, coriander powder, chilli powder and salt and sauté on a medium flame for 2 minutes. Keep aside.
- Divide the dough and filling into 6 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Place one portion of the filling in the centre, bring all the sides together in the centre and seal tightly.
- Press it lightly to seal the filling, flatten the dough and roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the luchi, using ¼ tsp of ghee, and cook till golden brown spots appear on both the sides.
- Repeat with the remaining dough and filling to make 5 more luchis.
- Serve immediately.
Nutrient values (Abbrv) per luchi
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