Luchi Parotta

This recipe combines the flaky, multi-layered texture of a porota with the light, golden puff of a traditional Luchi.

Maida (All-Purpose Flour): 2 Cups

Salt: ½ tsp

Cooking Oil: 2 tbsp (for dough) + extra for layering and deep frying

Water: Lukewarm (as needed)

Dusting: Extra flour for rolling

In a large mixing bowl, combine 2 cups of Maida, ½ tsp salt, and 2 tbsp cooking oil. Mix thoroughly until the flour is crumbly. Gradually add lukewarm water and knead into a smooth dough that is neither too stiff nor too soft. Pro Tip: Use your knuckles to "punch down" and push the dough while kneading. Continue for 3-4 minutes until elastic. If the dough is too soft, add a bit of flour; if too firm, add a few drops of water. Coat the surface with 1 tsp of oil to prevent drying. Cover and let it rest for 45 minutes.

Shape the rested dough into a cylinder and divide it into 7 equal parts. Roll one ball into a thin Roti. Spread a thin layer of oil and sprinkle flour on top. Fold both sides inward, then fold from top to bottom to form a square shape (as shown in the video). Cover the squares and let them rest for another 5 minutes.

Dust a square piece with a little flour and gently roll it out, maintaining the square shape. Heat oil in a pan until very hot. Carefully slide the Luchi Porota into the oil. It should bubble and puff up immediately. Flip and cook both sides until they are a beautiful golden color. Drain on a paper towel to remove excess oil.

Serve hot with your favorite side dish—Suji Halwa, Chana Masala, or Chicken Curry with a squeeze of lime!

French Sable Cookies

AP Flour - 2 cup

Sugar - 1 cup + 2 tbsp.

Almond Flour - 1/2 cup

Salt - 1/4 tsp

Butter - 9 tbsp., cubed

Egg - 1

In a large mixing bowl, whisk AP Flour, confectioners’ Sugar, Almond Flour, and Salt to combine. Add Butter to Flour mixture and toss with fingers until butter pieces are thoroughly coated with Flour mixture. Using your fingertips, pinch and flatten butter, then rub it between your fingertips until a sandy texture forms, 3 to 4 minutes.

Make a well in the center of the flour mixture about 2 to 3 inches wide. Pour beaten egg into the well and, using a fork, gradually incorporate flour into the egg until a dry, crumbly dough forms.

Tip dough onto a large, clean, unfloured countertop. Using the heel of your hand, smear the dough away from you, then use your hands or a dough scraper to gather it back into a mass. Repeat until a soft, slightly sticky dough forms, about 6 to 8 more times.

On a clean cutting board or work surface, shape dough into a 10-inch long log about 1 1/2 to 2 inches in diameter. (If desired, roll log in an even layer of demerara sugar for added sweetness and crunch.) Wrap log tightly in plastic, twisting the ends of the plastic to seal. Once wrapped, roll log under your hands in a back-and-forth motion to ensure log is smooth, even, and tight all around. Refrigerate until very firm, about 3 hours. Line two 13-by 18-inch rimmed baking sheets with parchment; set aside.

Adjust oven rack to middle position and preheat to 350ºF (175ºC). Using a sharp chef’s knife, trim ends of log, then slice dough into 1/4-inch thick slices. Transfer sliced cookies onto prepared baking sheets and freeze until firm, about 30 minutes.  (You may have to freeze 1 baking sheet at a time, depending on the size of your freezer.)

Bake 1 sheet of cookies at 350°F (175° C) until lightly golden brown around the edges, about 15 minutes, leaving second sheet in the freezer while the first bakes. Repeat with remaining baking sheet.

Let cool for 10 minutes before serving; enjoy warm or at room temperature.

Keerai Poriyal

Spinach or any other Greens - 2 cup

Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/2 tsp

Onion - 1 cup, diced

Salt

Coconut - 1/2 cup, grated

Heat Oil in a pan.

Temper Mustard seeds and Urad dal.

Add the Onion and sauté until translucent.

Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame.

Turn off heat and garnish with Coconut.