RADHABALLAVI LUCHI

Ingredients

• 1 cup kalai dal (urad dal / split black lentils, skinned), moistened (Soak in water for 2–3 hours until softened, then drain well before use. This is the kalai pulse referenced in the original recipe.)
• 1 teaspoon aniseed powder (Ground aniseed. Use a pestle and mortar or pre-ground if available.)
• 1 teaspoon cumin powder (Ground cumin. Use pre-ground or grind whole cumin seeds.)
• 0.5 teaspoon turmeric powder (Ground turmeric for colour and flavour.)
• 1 teaspoon salt (Adjust to taste. Used in both the filling and the dough.)
• 2 tablespoons ghee or oil (for frying the filling) (Use ghee for a richer, more traditional flavour, or a neutral oil as an alternative.)
• 2 cups plain flour (maida / all-purpose flour) (Used to make the luchi dough. Maida (refined flour) is traditional for luchi.)
• 2 tablespoons ghee (for the dough) (Rubbed into the flour to create a soft, pliable dough. This is part of the standard luchi dough preparation.)
• 0.5 cup water (for the dough) (Add gradually to bring the dough together into a stiff consistency. The original recipe specifies a stiff dough for luchi.)
• 2 cups ghee (for deep frying) (Plenty of ghee is needed for deep frying, as specified in the original recipe. Use enough to submerge the luchi.)

Instructions

1. 1If you have not already soaked your kalai dal (urad dal), place it in a bowl and cover with cold water. Leave to soak for 2–3 hours until the lentils are softened and swollen. Drain thoroughly in a sieve and set aside. The lentils should feel moist but not waterlogged.
2. 2Heat 2 tablespoons of ghee or oil in a frying pan over a medium heat. Once the ghee is warm and shimmering, add the drained moistened kalai dal. Sprinkle over the aniseed powder, cumin powder, turmeric powder, and salt. Stir everything together well so the spices coat the lentils evenly. Fry, stirring frequently, for 8–10 minutes until the lentils are cooked through and fragrant and the mixture begins to dry out. The lentils should appear slightly golden and the mixture should hold together. Remove from the heat.
3. 3Transfer the fried spiced dal to a bowl. While still warm, use the back of a spoon or a potato masher to mash and press the mixture firmly into a stiff, thick paste. It should be dry enough to hold a ball shape without sticking to your hands. If it feels too wet, return it briefly to a dry pan over low heat and stir until the excess moisture evaporates. Set aside to cool completely before using as a filling.
4. 4Place 2 cups of plain flour (maida) in a large mixing bowl. Add a pinch of salt and 2 tablespoons of ghee. Use your fingertips to rub the ghee into the flour until the mixture resembles fine breadcrumbs — this is known as 'shortening' the dough and gives luchi its characteristic texture. Gradually add water, a little at a time, mixing as you go, until the dough comes together. Knead firmly for 5–7 minutes until you have a stiff, smooth dough — it should be firmer than bread dough and should not be sticky. Cover with a damp cloth and rest for 10 minutes.
5. 5Divide the rested dough into equal portions and roll each into a large ball — slightly bigger than a golf ball. Take one ball at a time and flatten it gently with your palm into a small round disc. Place a portion of the cooled spiced dal paste (about 1 tablespoon) in the centre of the disc. Carefully bring the edges of the dough up and around the filling, pinching them firmly together at the top to completely enclose the paste with no gaps. Roll the filled dough gently back into a smooth ball between your palms. Repeat with all remaining dough balls and filling.
6. 6Lightly dust your work surface with a little flour. Take one filled dough ball and place it on the surface with the sealed side down. Using a rolling pin, gently roll it out into a large round disc of moderate thickness — aim for approximately 3–4 mm thick (thicker than a plain luchi). Roll gently and evenly from the centre outwards, turning the disc as you go. Be careful not to roll too thinly or the filling may break through. Repeat with the remaining filled balls. Keep the rolled discs covered with a damp cloth to prevent drying out while you roll the rest.
7. 7Pour plenty of ghee into a deep, wide pan or kadai — enough to submerge a luchi disc (at least 5–6 cm deep). Heat the ghee over a medium-high heat until it is hot but not smoking — you can test it by dropping a small piece of dough in; it should rise to the surface immediately and sizzle. Carefully slide one rolled luchi disc into the hot ghee. It will begin to puff up within a few seconds. Using the back of a slotted spoon, gently press down on the luchi with a light pressing motion to encourage it to puff evenly. Fry for about 1–2 minutes on the first side until pale golden, then flip carefully using the slotted spoon and fry for a further 1 minute on the other side. The luchi should be golden on both sides. Remove with the slotted spoon and drain briefly on a plate lined with kitchen paper. Repeat with each remaining luchi, frying one or two at a time. Serve hot.