ajwain · all purpose flour · cilantro · flour · green chilli · Indian · maida · mango powder · medium · salt · seed · side dish · Uncategorized · water

The irresistible team –  “Coriander Luchi” & “Khatta Mitha Aloo”

Isn’t it quite fascinating to observe your own thoughts when faced with options? Thoughts seem to run in all directions but its only when both the heart and the mind concur that the final decision is made. This is exactly what happened when I readied to prepare my first entry for the Magic Mingle Challenge for this month. Magic Mingle is a group of talented food bloggers who all come together once a month to present their creations based on a common theme. Its very exciting to see the world of possibilities these talented bunch put forth with seemingly very mundane ingredients. I decided to take on this challenge more so to challenge myself and push my limits. Seems quite similar to the TV show “Chopped” when as soon as the ingredients are “out-of-the-basket” my mind starts racing in sync with the chefs on the show. There was always a tiny desire to be there working with the ingredients and this is my way of satisfying my desire.

This month’s two special ingredients are – Cilantro (coriander) and All purpose flour (Maida). Immediately my mind raced towards all baked goodies- how about some cilantro scones..no no..cilantro nan khatai??…hmmm…so as this continued , I put my dilemma over to my Ma. Straight comes the answer, how about making some very typical Odia fried puffed breads known as “Luchi”. So that was it..I zeroed in on Dhania luchi as my final dish. Luchi is mostly fried up on festive occasions and it transports me to happy days when the smell of freshly fried luchis would waft through along with the festive smells and compel us kids to run into the kitchen and steal some of the crispy fried beauties.

So amidst my busy schedule, I decided to make this for a lunch date with a friend I was catching up with after quite sometime. This recipe was quite easy to fit into my schedule and anything that makes things more manageable is always welcome. I kneaded the dough the night before and kept it to rest in the fridge. The next morning I took it out of the fridge and let it come up to room temperature. To munch along with the luchi, I made some super easy, sweet and sour spicy potatoes – Khatta meetha aloo. So here’s my twist to the classic “Luchi” along with its classic accomplice “Khatta Mitha Aloo”.

Traditionally, luchi is made of all purpose flour dough kneaded till smooth and then, fried to make perfectly puffed, round breads. A typical Odia combination for these fried goodies is with Aloo Dum. So, I made a quick Khatta Mitha Aloo to team up with these beauties, the recipe of which follows right after the luchi.

  • Servings: 2-serving
  • Difficulty: medium
  • Print


  • Cuisine: indian
  • Course: side dish
  • Cooking Time: 25 mins


For the dough:
1 Cup All purpose flour / Maida
1/2 tsp Ajwain seeds/Carrom seeds
1/4   tsp + 1/8th tsp Salt
3 tsps Oil
3   Tablespoons Cilantro and green chilli paste   
1/4 tsp Dried Mango powder (Optional)
Lukewarm water (as required)


  1. Make a fine paste of the cilantro and green chilies.
  2. Now add in all the ingredients for the dough along with the cilantro-green chili paste into a bowl to make a stiff yet pliable dough.
  3. Tip: The dough should be kneaded well till it appears smooth which takes about 7 minutes.
  4. Cover the dough with cling wrap and keep aside for a minimum of 20 – 30 minutes to rest for good results.
  5. Right before rolling out the dough, knead again for 2 mins and roll out the dough balls into small palm sized luchis.
  6. Tip: While rolling out the dough make sure that the remaining dough is always kept covered to prevent it from drying out.
  7. Heat oil in a deep vessel and fry the luchis over medium heat and as soon as you put the luchi into the oil, flicker oil over it with your spatula so that it swells like a ball. This takes about ~15 secs each depending on the size and thickness of the luchis.

Handy Tip I – Adding the ajwain actually makes the luchi very light and assists in digestion of these fried goods.

Serve hot with”Khatta Mitha Aloo

Time saving tip: To ease out the process, the dough can be made at least a day in advance and kept in the refrigerator. Take it out of the fridge to let it to come to room temperature. I also par boil the potatoes in advance and toss it with the spices right before serving.

Now for this challenge, I got to make these gorgeous Luchis which I really wouldn’t have thought of earlier. Sometimes, all we need is a push into the right direction..and I think I found mine.

Have a fabulous weekend folks!

Lots of love,


P.s: I am submitting this recipe to :

7 thoughts on “The irresistible team –  “Coriander Luchi” & “Khatta Mitha Aloo”

  1. Jagruti, this combination is truly irresistible!I love the khatta meetha aloo, quick n easy and so tasty!!Looking forward to more visits!CheersGauri


  2. Wow Jagruti these are delicious. This is so simple and delicious. I am hosting Kitchen Chronicles Theme Go Nuts…Do send me your entries


  3. Both combination is really awesome. Very Mouthwatering dish.Cuisine Delights My Monthly Event – Spotlight:Curries/Gravies”.


  4. That’s such a delicious and interesting combo.. looks great. thanks for linking to the lunch box event.


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