Poddo Luchi, translating to “lotus bread,” is a traditional Bengali delicacy that has gradually faded from contemporary kitchens. Historically, this intricate dish graced the dining tables of Kolkata’s aristocratic households, such as the renowned Sovabazar Rajbari. Resembling the shape of a lotus flower, Poddo Luchi is akin to North India’s gujiya or chandrakala but stands out with its savoury profile. The preparation involves crafting a rich filling using fresh chhana (cottage cheese), khoya (reduced milk solids), chopped cashews, raisins, salt, and bhaja moshla—a roasted spice blend. A touch of sugar enhances the flavours, and the mixture is sautéed in ghee to achieve a cohesive stuffing. The dough, enriched with ghee and a pinch of salt, is rolled into discs. Encasing the filling between two discs, the edges are artfully folded to mimic lotus petals, resulting in a culinary masterpiece both in taste and appearance.
The decline of Poddo Luchi mirrors the broader disappearance of many traditional recipes, overshadowed by the rapid pace of modern life. Dishes that once symbolized familial bonds and cultural heritage now struggle to find a place amidst contemporary conveniences. The meticulous process of crafting Poddo Luchi demands patience and skill—qualities often compromised in today’s fast-paced routines. Consequently, such recipes are at risk of being forgotten, their rich histories and flavours lost to time. However, a resurgence of interest in these culinary traditions is emerging, with chefs and home cooks striving to preserve and celebrate these age-old practices.
padma luchi
Various versions of poddo luchi
Poddo Luchi shares its celebratory essence with various regional delicacies across India, both sweet and savoury, integral to festivals like Holi, Diwali, or Durga Puja. For instance, the Maharashtrian karanji and the Rajasthani gujiya are sweet pastries filled with coconut or khoya, bearing a resemblance to Poddo Luchi’s structure. In Odisha, the chandrakala offers a similar sweet experience. While Poddo Luchi traditionally features a sweet filling, savoury versions incorporating mutton keema are also cherished, showcasing its versatility. In certain bonedi baris (aristocratic households) of Kolkata, such as the Sovabazar Rajbari, Poddo Luchi is prepared as part of the Durga Puja bhog, underscoring its cultural significance and the role of traditional households in preserving such culinary gems.
For those endeavouring to recreate Poddo Luchi, attention to detail is paramount. Ensuring the dough is soft yet firm prevents oil absorption during frying. The filling should be moist but not overly wet to avoid leakage. Maintaining medium heat while frying ensures even cooking and the desired golden hue. Practising the lotus petal folding technique enhances the aesthetic and structural integrity of the luchi. By embracing these nuances, one can revive and relish a dish embodying Bengali culinary heritage’s rich tapestry.
poddo luchi with chhana
savoury vegetarian poddo luchi
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Poddo Luchi
Ingredients
For the dough
- 500 gms maida (all-purpose flour)
- ¼ cup ghee
- ¼ tsp salt
- water as needed
For the filling
- 200 gms fresh chhana (from about 2 liters full-fat milk) or 200 grams paneer (grated)
- 100 gms khoya (milk solids)
- 50 gms cashew, finely chopped
- 50 gms raisins, finely chopped
- ½ tsp bhaja moshla
- 2 tsp sugar
- salt to taste
- 1 tsp ghee
Others
- Oil for deep-frying
- water for sealing the dough
Instructions
- In a bowl, combine maida, ghee, and salt. Mix well until the mixture resembles breadcrumbs.
- Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let rest for about 20 minutes.
- Heat 1 tsp ghee in a pan over medium heat. Add grated chhana or paneer and khoya. Cook gently for 2-3 minutes.
- Add chopped cashews, raisins, bhaja moshla, sugar, and salt. Mix thoroughly and cook for another 3-4 minutes until combined well.
- Remove from heat and let the filling cool completely.
- Divide the dough into lemon-sized balls. Roll out two dough balls into evenly-sized discs.
- Place a spoonful of filling in the center of one disc. Lightly moisten edges with water. You can add filling as per your understanding or the size of your disc.
- Cover with the second disc, sealing firmly around the edges.
- Gently pull and fold the edges decoratively to resemble lotus petals.
- Heat oil in a pan for deep frying over medium heat.
- Carefully slide in the Poddo Luchi and fry until golden brown, flipping gently to cook evenly. The oil cannot be too hot or else the luchi will burn without the dough cooking from the inside.
- Remove with a slotted spoon and drain excess oil on paper towels.
- Serve hot or at room temperature.
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