Misti Kumro Luchi

 A Taste of Bengali Nostalgia | Traditional Recipe with a Modern Twist

There are some recipes that do more than just fill your stomach — they take you on a journey. Misti Kumro Luchi, a beloved Bengali delicacy, is one of those soul-satisfying dishes that carries the warmth of a grandmother’s kitchen, the joy of family Sunday mornings, and the rich fragrance of Bengal’s culinary heritage. Today, I’m sharing with you not just a recipe, but an experience — one that I’ve captured on my YouTube channel in full flavor and color.

Whether you’re a nostalgic Bengali soul living far from home, or an adventurous foodie looking to explore regional Indian cuisine, this dish will charm you with its golden hues, subtle sweetness, and sheer simplicity.

🍽 What is Misti Kumro Luchi?

Let’s start at the beginning. “Misti Kumro” means sweet pumpkin in Bengali, and “Luchi” refers to those puffed, golden fried breads — soft yet crisp, light yet decadent.

When paired together with chana'r payesh, Misti Kumro Luchi make a divine combination — perfect for breakfast, brunch, or a light festive meal. It's a classic niramish (vegetarian and no-onion-garlic) recipe often enjoyed during Pujo mornings or lazy weekends.

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🥘 Ingredients You’ll Need

Here’s a quick snapshot of what goes into making this heartwarming meal. Full measurements and video tutorial are available in my YouTube video – click here to watch!

For Luchi:

• Maida (all-purpose flour)

• Ghee or oil – to knead into the dough

• Sugar

• Salt

• Oil – for deep frying

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🍳 Step-by-Step – The Magic Behind the Meal

🍛 The Sweet Pumpkin Mash

Boil sweet pumpkin until soft. Drain, mash, and let cool completely. As it softens and melts into a thick, golden mush, In a large bowl, mix maida (all purpose flour), mashed pumpkin, salt, sugar and sunflower oil. Knead into a soft, non-sticky dough. Cover the dough and rest for 15-20 minutes. Divide into balls and roll each into a small, even disc.

Heat oil until hot. Fry each luchi one by one until puffed and golden that’s the secret to making this dish shine.

It’s humble, but oh-so-satisfying. No onion, no garlic, no fancy frills — just pure, comforting flavor.

🍴 The Luchi Love

Luchi dough is all about the feel — soft, pliable, and smooth. A good luchi puffs up like a happy balloon when it hits the hot oil. Golden, light, and slightly chewy, they’re best enjoyed hot off the kadhai.

Don’t be shy with the oil — this is a dish meant to indulge!

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📽 Behind the Scenes: Filming the Recipe

Capturing this recipe for YouTube was a joy in itself. From the golden glisten of fried luchis to the warm glow of pumpkin simmering in mustard oil, the visuals practically cook themselves on camera. I made sure to keep the steps beginner-friendly, with close-up shots and tips along the way.

🎬 Watch the full video here: Misti Kumro Luchi Recipe on YouTube

Don’t forget to like, share, and subscribe for more soul-soothing Bengali recipes!

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🧡 Why You’ll Fall in Love with This Dish

• Nostalgic: Reminds you of home, maa's cooking, and pujo mornings.

• Simple: Few ingredients, no fuss, maximum flavor.

• Versatile: Pair with cholar dal, begun bhaja, chanar payesh or enjoy it solo.

• Festive yet everyday: A dish that fits both Sunday breakfast, Sharodiya bhog and nobo borsho ahar!

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💬 Want to get featured in the next post? Try this recipe, tag me on Instagram Ruby_auntyr_kitchen, and use the hashtag #MistiKumroLuchiLove!

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📝 Final Thoughts

Misti Kumro Luchi isn’t just food. It’s emotion. It’s culture. It’s a reminder that beauty lies in simplicity. Next time you want to slow down and enjoy a homemade meal, give this recipe a try.

👉 Head over to my YouTube channel to watch the full video and cook along with me.
📌 Save this blog for your next cozy weekend brunch.
💬 Drop a comment below – what’s your favorite childhood comfort food?

Until next time — stay hungry, stay inspired.

— Ruby Auntyr Kitchen, with love from my kitchen to yours.

Delicious Papad Chaat Recipe: A Quick and Easy Snack

If you’re looking for a quick and easy snack that’s bursting with flavor, look no further than Papad Chaat. This delightful dish combines the crispiness of papad with the tangy taste of chaat, creating a perfect balance of textures and flavors. Whether you're hosting a party or just craving a tasty snack, Papad Chaat is sure to be a hit!

Youtube recipe video link

Ingredients:

To make this delicious Papad Chaat, you will need the following ingredients:

• 4-5 papads 
• 1 cup chopped onions
• 1 cup chopped tomatoes
• 1-2 green chilies, finely chopped (optional)
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup bhujia (crunchy potato noodles)
• 1/2 cup yogurt, whisked
• 1 teaspoon chaat masala
• Salt to taste
• Water
• Sunflower oil

Instructions:

Prepare the Papads:

• In a plate add water
• Cut the papad from middle to give a cone shape
• Dip the papad in water and immediately remove excess water (Giving a shape to papad is easy after dipped in water)
• Give the papad a cone shape
• Place the papapd in a steel strainer for deep fry ( Steel strainer helps to keep the cone papad shape intact)
• Fry the papad in sunflower oil until crisp.
  

Assemble the Chaat:

• Place the fried papad on a serving plate.
  
  
  
• Add the Toppings: chopped tomato, onion, green chili and coriander leaves
• Drizzle the whisked curd over the chaat. This adds a creamy texture and balances the spices.
• Sprinkle the bhujia generously over the chaat.

Serve Immediately:

• Papad Chaat is best enjoyed immediately after assembling to keep the papads crispy. Serve it as a delightful appetizer or a quick snack.

Tips:

• You can customize the toppings according to your taste. Add pomegranate seeds, chopped mango, or even a sprinkle of crushed peanuts for extra crunch.

• If you prefer a spicier chaat, adjust the amount of green chilies to suit your taste.

• To save time, you can prepare the chaat mixture in advance and assemble the chaat just before serving.

Papad Chaat is a wonderful fusion of textures and flavors, making it a popular choice for any occasion. Its vibrant colors and tantalizing taste will surely impress your guests. Give this recipe a try and enjoy a deliciously crunchy and tangy treat!

Feel free to leave your comments below and let us know how your Papad Chaat turned out. Happy cooking!

Elevate Your Culinary Experience with Egg-Free Bhetki Fish Roll and Prawn Filling

If you are seeking a delightful seafood dish that is both unique and egg-free, this Bhetki Fish Roll with Prawn Filling is perfect for you. Originating from the rich culinary heritage of Bengal, this recipe combines the delicate flavor of Bhetki (Barramundi) with a savory prawn filling, creating a mouthwatering appetizer or snack. Follow this step-by-step guide to create a memorable dish that will impress everyone at your table.

Ingredients You Will Need

To prepare this exquisite Bhetki Fish Roll, gather the following ingredients:

• Bhetki Fish Fillets: 500 grams
• Lemon Juice: 2 tablespoons
• Salt: To taste
• Turmeric Powder: 1 teaspoon
• Black Pepper: 1 tablespoon
• Red Chili Powder: 1 teaspoon
• Sunflower Oil: 5 tablespoons
• Onions: 1 large, finely chopped
• Garlic Paste: 1 teaspoon
• Green Chilies: 3-4, finely chopped
• Prawns: 200 grams, cleaned and chopped
• Cumin Powder: 1 teaspoon
• Cornflour (Cornstarch): 1 tablespoons
• Water: As needed
• Cucumber & Onion for salad

Step-by-Step Cooking Instructions

 Preparation:

• Clean the Bhetki fish fillets thoroughly. Marinate them with 2 tbsp lemon juice, 1 tsp red chili powder, 1 tbsp black pepper , 1/2 tsp garlic, 1tsp onion-green chili paste and salt. Set aside for 15 minutes.

 Making the Prawn Filling:

• Clean the prawns.
• Heat 1 tablespoons of sunflower oil in a pan. Add the finely chopped onions, green chili, prawns and sauté until light golden brown.
• Add salt to taste.
• Add 1tsp cumin powder, 1tsp turmeric powder, and 1 tbspn left over mixed spices used in marinating the bhetki fish. Mix well and cook for a few more minutes until the spices are well incorporated.
• Remove the pan from heat and let the mixture cool.

Preparing the Fish Fillets:

• Take the marinated fish fillets and gently flatten them using a meat mallet or rolling pin, ensuring they are thin enough to roll but not tearing apart . (Though I have skipped this part and kept the fillet in their original shape. One can use the above method as per their convenience.

Assembling the Fish Rolls:

• Place a spoonful of the prawn filling onto each flattened fish fillet. Carefully roll the fillets around the filling, securing them with toothpicks if necessary.

• In a small bowl, mix 1 tbspn cornflour, 1tbsp flour, pinch of salt and black pepper with a little water to make a smooth slurry.

• Dip each fish roll into the cornflour slurry.

Frying the Fish Rolls:

• Heat 4 tbsp sunflower oil in a frying pan. Once hot, gently place the fish rolls into the oil.

• Fry the rolls on medium heat until they are golden brown and crispy on all sides. Remove and drain on paper towels to remove excess oil.

Serving the Fish Rolls:

• Arrange the Bhetki Fish Rolls on a serving platter. Serve hot with your favorite dipping sauce or chutney and salad.

Tips for Perfect Fish Rolls

• Ensure the fish fillets are of uniform thickness to cook evenly.

• You can use a variety of fillings, such as vegetables, to add more flavors to your rolls.

• Serve immediately after frying for the best texture and taste.

This egg-free Bhetki Fish Roll with Prawn Filling is a versatile and crowd-pleasing dish that perfectly showcases the delicate flavors of Bhetki fish and prawns. Whether you're hosting a party or simply craving a special snack, these fish rolls are sure to be a hit. Enjoy this taste of Bengal right in your kitchen! Happy cooking!

Authentic Rui Fish Egg Curry Recipe ( Rui macher dim )

Rui fish egg curry, also known as Rui Maacher Dimer Jhol, is a traditional dish that hails from the Bengal region of India and Bangladesh. This curry is a beloved delicacy among Bengali communities, known for its rich flavors and unique use of fish eggs.

If you are a seafood enthusiast or an adventurous foodie, you must try Rui Fish Egg Curry, a traditional Bengali delicacy that will tantalize your taste buds with its rich and aromatic flavors. Originating from the Bengal region of India and Bangladesh, this dish combines the goodness of Rui fish (also known as Rohu) with the delicacy of fish eggs, creating a culinary masterpiece that’s both unique and delightful.

The Origin of Rui Fish Egg Curry

Bengal, with its lush rivers and coastal regions, boasts a rich heritage of fish-based cuisine. Rui fish, a staple in Bengali kitchens, is not only prized for its taste but also for its nutritional value. The creative use of fish eggs in this curry highlights the resourcefulness of Bengali cooking, where every part of the fish is utilized to create flavorful dishes.

Ingredients You Will Need

To recreate this authentic Bengali dish in your kitchen, gather the following ingredients:

• Fish Eggs (Rui Maach er Dim): 200 grams
  
• Onions: 1 large, finely chopped
• Tomatoes: 1 medium, finely chopped
• Cumin Seeds (Sada Jeera): 1 teaspoon
• Gram Flour (Besan): 2 tablespoon
• Ginger Paste: 1 tablespoon
• Turmeric Powder: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Garam Masala Powder: 1 teaspoon
• Sunflower Oil: 4 tablespoons
• Salt: To taste
• Water: As needed

Step-by-Step Cooking Instructions.

Preparation:

• Clean the Rui fish eggs thoroughly under running water.
• Marinate them with a pinch of turmeric powder, salt, red chili powder. Then mix with chopped onion , 2 tbsp gram flour (besan).
  
  
  

Frying the Fish:

• Heat sunflower oil in a hot pan until it reaches smoking point. Reduce the heat and fry the marinated Rui fish eggs in small quantity one by one until they turn golden brown on both sides. Remove and set aside.

Making the Curry Base:

• In the same pan, add a little more sunflower oil if needed. Add 1 tsp cumin seeds ( sada jeera)
• Add chopped onion and tomato, 1 tsp ginger paste, 2 bay leaf ( tejh pata) and cook until the raw smell disappears.

Spicing It Up:

• Add red chili powder and cumin powder to the pan. Mix well and cook the spices for a couple of minutes .
• Add enough water to cover the spices. Then add pinch of salt and turmeric and stir until it comes to a boil.

Combining Fish Eggs and curry:

• Add the fried fish eggs to the spice mixture and stir gently to coat them with the spices.
• Stir carefully to combine with the curry base.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

Finishing Touch:

• Once the fish eggs are cooked through and the curry reaches your desired consistency, sprinkle garam masala powder and stir gently.

Serving Suggestions:

Rui Fish Egg Curry is best enjoyed with steamed rice, which complements the robust flavors of the curry perfectly. You can also serve it with Bengali-style flatbreads like Luchi or Paratha for a complete meal experience.

Embrace the culinary traditions of Bengal and bring the exotic flavors of Rui Fish Egg Curry to your dining table. This dish not only celebrates the rich seafood heritage of the region but also showcases the unique and innovative use of ingredients that make Bengali cuisine so special. Happy cooking!