Bengali Simple Dinner Thali (Luchi, Chicken Kosha, Pantua)

Name: Bengali Simple Dinner Thali (Luchi, Chicken Kosha, Pantua)
Total time: 8100 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1.5 cup refined flour; 2 tbsp oil; 1 tsp nigella seeds; 1/4 tbsp salt; Water as required for making dough; 2 cup oil for frying; 500 gm chicken; 1/2 tbsp salt; 1 tbsp kashmiri red chilli powder; 1/2 tbsp turmeric powder; 1 tbsp ginger garlic paste; 2 tbsp curd; 1 tbsp mustard oil; 3 medium size onion finely chopped; 2 medium size tomatoes paste; 1 tbsp ginger garlic paste; 3-4 green chillies; 1/2 tbsp cumin powder; 1/2 tbsp coriander powder; 1/2 tbsp red chilli powder; 1/4 tbsp turmeric powder; 1/4 tbsp bengali garam masala powder; 1/2 tbsp salt or to taste; 1 tbsp ghee; 2 tbsp mustard oil; 1 tsp cumin seeds; 1 bay leave; 1 inch cinnamon stick; 2 green cardamom; 1 dried chilli

Amrita Chakroborty @amrita_95

Surat

#CA2025
#CookpadApron2025

Amrita Chakroborty @amrita_95

Surat

#CA2025
#CookpadApron2025

Saved

Ingredients

2 hours 15 minutes

4 people

For Luchi
1.5 cuprefined flour
2 tbspoil
1 tspnigella seeds
1/4 tbspsalt
Water as required for making dough
2 cupoil for frying
For Bengali Style Chicken Kosha
500 gmchicken
1/2 tbspsalt
1 tbspkashmiri red chilli powder
1/2 tbspturmeric powder
1 tbspginger garlic paste
2 tbspcurd
1 tbspmustard oil
3medium size onion finely chopped
2medium size tomatoes paste
1 tbspginger garlic paste
3-4green chillies
1/2 tbspcumin powder
1/2 tbspcoriander powder
1/2 tbspred chilli powder
1/4 tbspturmeric powder
1/4 tbspbengali garam masala powder
1/2 tbspsalt or to taste
1 tbspghee
2 tbspmustard oil
1 tspcumin seeds
1bay leave
1 inchcinnamon stick
2green cardamom
1dried chilli
1/2 cupwater
1/2 tbspchopped coriander leaves
For Pantua
1.5 cupmilk
2-3nos lemon
2 cupssugar
4 cupswater
1/3 cupsemolina
1/4 cuprefined flour
1 tbspghee
1/4 cupkhoya
1/2 tbspcardamom powder
2 cupsghee or refined oil for deep frying

Saved

Steps

2 hours 15 minutes

1

In mixing bowl add refined, salt, nigella seeds, oil. Mix well then add water and knead a soft dough. Rest for 10 minutes. After resting Pinch small small size balls from dough and Roll out round round puris. Then fry both sides of puris and bengali puri or Luchi is ready.
2

Frist, wash the chicken properly. For marinaron in a bowl add chicken, curd, salt, turmeric powder, kashmiri red chilli powder, ginger garlic paste, mustard oil. Mix well and keep aside for 30 minutes.
3

Then in a kadai add oil, heat it and add whole spices, saute for 2 seconds. Then add finely chopped onion, fry it until becomes golden brown. Then add ginger garlic paste and green chillies. Saute for 3 minutes. Then add all the powder spices without garam masala. Fry for 3-4 minutes. Then add tomato paste and salt.
4

When oil becomes release add marinated chicken, saute with masala then cover the kadai. After 3 -4 minutes open the cover add stir. Repeat the process 2 -3 times the add water and cover it for 5 minutes. When chicken pieces becomes soft add garam masala and coriander leaves. Off the gas flame. Now Chicken kosha is ready.
5

In a deep vessel, boil the milk. When the milk has boiled, add the lemon juice and turn off the heat.
Once the milk has separated, stran it in a muslin cloth and separate the whey. Squeeze out as much water as possible.
Place the muslin cloth with the chhana over a a large strainer and put a weight on top to release any excess water. Keep this for 15 to 20 minutes.
6

In a kadai or another heavy bottomed pan, take the sugar and water to make the sugar syrup.
Let the water boil and melt the sugar. Give it a stir and let it continue to boil till the water becomes a syrupy consistency- what we call a one string consistency. Turn off the gas and keep aside.
7

In a mixing bowl, take the chhana and mash it with your fingers. Add semolina, flour, ghee and mix it thoroughly.
Knead very well for about 5 - 6 minutes till the dough becomes very smooth. If the dough is extremely sticky, then add a tbsp more of semoline and 1/2 tbsp of maida to it.
Knead till the dough is smooth, not extremely sticky, firm but soft.
Remove the cardamom seeds from the pods and keep them ready. Grate the khowa and mash them. Make small tiny balls of the khowa.
8

Now make small balls, about an inch in diameter of the pantua dough. Flatten it in the palm of your hand. Insert a small khowa ball and one cardamom seed and seal the dough.
Make it a nice round shape without any cracks and place on a plate.
9

In a kadai, take ghee for deep frying. When the ghee has become just warm, add the pantua balls in batches.
Keep the heat at medium and let the pantua fry very slowly. Turn them around when one side has cooked. All sides need to cook evenly.
Once the pantua balls have become a nice brown colour, take them out of the ghee and dunk into the prepared sugar syrup.
Let them soak in the syrup for at least an hour.
After an hour, they are ready to be served.