We Assamese are obsessed with Lusi Bhaji.
There’s a party at home, friends are dropping by for a cup of coffee, some religious ceremony, we look no further. Lusi bhaji or torkari is here to rescue us. ‘lusi’ is nothing but our version of the Indian poori, and torkari is any gravy based dish while bhaji is any vegetable/s stir fried.
For the lusis:
- All purpose flour- 4 cups
- Lukewarm water- 1.5 cups
- Salt – 1 teaspoon
- Oil – 2 teaspoons
- Half teaspoon black cumin seeds
For the gravy:
- Boiled Potatoes – 2 big
- Tomatoes – 2 big
- Coriander leaves.
- Prepare the poori dough by mixing the all purpose flour, lukewarm water, salt ,oil and the black cumin seeds.
- Knead the dough till it is soft, do not put all the water at once, do it little by little so that it does not become too watery.
- Make small balls of the dough, flatten it using a roller pin .
- In a pan, take some good quantity of oil.
- Once the oil is heated, drop the flattened lusi into the oil. It will immediately expand and float on the oil.
- Take it out. If the oil in the pan is less, the lusi will be dripping with excess oil, so put more oil so that it can float.
For the tomato gravy:
- In a wok, take mustard oil, and put a pinch of black cumin seeds.
- Put the tomato pieces and fry properly
- Add some sugar ,salt and turmeric.
- Fry the tomatoes properly, till the smell is gone and the tomatoes are cooked.
- Add some boiled potatoes, fry for 2-3 minutes on low flame
- Add boiled water and cook on high flame for 1-2 minutes
- Then add coriander leaves and keep on simmer for 4-5 minutes.
- Add more water if necessary.
Serve with some onions/cucumbers/chilly
Always add hot water to your gravies, to keep the taste of vegetables intact. This is a secret I learnt from my mother. Another secret I learnt from her is to add only as much spices that will not override the flavors of the main ingredient, unless you are forced to cook something you don’t like 😀