These are delicious, flaky, fry bread made with pumpkin and dried Methi leaves. This vegan fry bread is delicious to serve for holidays.
Luchis are flaky and tasty fry breads made with all purpose flour and not whole wheat flour. They are also traditional in Indian cuisine. That makes them different from the traditional poori.
Luchis are amazing and it takes in any flavor added to it. So, it is possible to flavor them in innumerable ways. Any puréed fresh produce will impart its typical flavor and color to the luchis. The dough absorbs the color and flavor. This provides wide flavor combinations too. Luchis can be transformed to single flavored luchis like this one, or with multiple flavors. This tri color Luchi is colored and flavored with spinach, carrots and tomatoes, and the plain one. It is fun to create flavored Luchi, and serve them too!
This is the season of pumpkins. They add beautiful color and flavor to any food to which it is added to. These luchis get the color and flavor of pumpkin, making it a perfect one to enjoy during this season.
Methi leaves aka called fenugreek leaves are used in this recipe. Methi leaves have a bitter taste and have medicinal properties. Methi acts as a body coolant and also lowers blood glucose level. This herb is a great choice for diabetic friendly recipes. I have used dried Methi leaves. Just like in this Bajra Methi Poori. The dried and fresh ones are available in Indian groceries. Frozen ones are also available and I buy the frozen Methi leaves often to make Aloo Methi or Methi Butternut Squash Pulao, paneer curry, or sambhar. Dried Methi leaves are added to many of our curries too adding a final touch to the flavors. Pumpkin and Methi are a wonderful combo. The flavors pair well and this Luchi is a confirmation of the same.
This recipe uses pumpkin purée. Canned pumpkin purée is great to use as it saves time too. If you have time, steam or roast pumpkin, purée, and use them. When buying make sure to get the one labeled as pumpkin purée and not pumpkin pie filling. Both are not the same, they are different. The pie filling will have added flavors in it to make a pie. It won’t be neutral. The unflavored, and pure pumpkin purée only works in this recipe. The pumpkin purée can also be used to make this delicious paratha, rolls, or quick breads. Make sure to try these recipes too.
Luchis and poori are comfort food. They can be served with comforting Veggie Dal, Aloo Masala, Lumina Pumpkin Olan, Green Sagu, and check here for more curries. This Luchi can be served as Main with these curries.
When making these Luchi, keep in mind that it requires a resting time of about 30 minutes to an hour. The dough will not require uch water for kneading. The pumpkin puree has the wetness and sprinkle water as needed to make the dough. This will help in low resistance when you roll them. Also, the luchis can be made a couple of hours ahead, but not too long. The flakiness will be lost. Two to four hours ahead would be perfect.
This Pumpkin Luchi is a great side to serve for festive feasts during the holidays. This Luchi makes every occasion special. Since it is made with pumpkin, it is more apt to serve for Thanksgiving too. Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D's Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals. Thanks, Heather!
Ingredients
Makes 25-26
Prep time: 10 min
Resting time:30-60 minutes
Cook time: 20 minutes
All-purpose flour - 2 cups
Salt - 3/4 tsp
Oil - 1 tbsp
Water - 3 to 4 tsp
Pumpkin puree - 1/2 cup plus1 tbsp
Dried methi (fenugreek) leaves - 3 tsp, crushed
Oil - 3 to 4 cups for frying
Method
Add the all-purpose flour, salt, dried methi leaves, 1 tablespoon oil, and pumpkin puree and mix thorougly. Sprinkle three to four teaspoons of water as needed and knead to a smooth and soft dough. Cover and rest for an hour.
Divide the dough into 26 portions. Roll into 6-7in. diameter discs, dusting with flour as necessary during this process.
Heat the oil over medium heat. When it is hot enough, carefully slide a rolled disc, gently push with a slotted spoon, swirl around and let it puff. Flip and cook for 40-60 seconds. Remove from the oil, drain the excess oil in a paper towel. Repeat with the remaining discs.
Serve with dal or curries.
Wednesday Holiday Side Dish Recipes:
- Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
- Air Fryer Brussels Sprouts from An Affair from the Heart
- Apple and Chestnut Stuffing from Hezzi-D's Books and Cooks
- Citrus Salad with Orange Vinaigrette from A Little Fish in the Kitchen
- Creamy Garlic Mushrooms from Jen Around the World
- Homemade Rice Pilaf from Kathryn's Kitchen Blog
- Instant Pot Mashed Cauliflower from The Spiffy Cookie
- Old-Fashioned Candied Yams from Palatable Pastime
- One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor's Adventures
- Pineapple Casserole from A Day in the Life on the Far
- Potato Gratin with Gruyére, Bacon, and Leeks from Karen's Kitchen Stories
- Puff Pastry Wrapped Asparagus Bundles from Blogghetti
- Roasted Pepitas from Art of Natural Living
- Twice Baked Potato Casserole from Hostess At Heart
Karen says
Those look amazing!!! I love the bubbly surface.
Kathryn says
This is such a fun side for thanksgiving. I love the pumpkin flavor and how easy it is to make! Thanks for the recipe!
Kathryn says
This is such a fun side for thanksgiving. I love the pumpkin flavor and how easy it is to make! Thanks for the recipe!
A Day in the Life on the Farm says
The bread sounds wonderful but I LOVE that tureen.
A Day in the Life on the Farm says
The bread sounds wonderful but I LOVE that tureen.
Inger says
I'd love to serve (and eat) these as my bread side!
Anonymous says
I've never heard of these but I love the pumpkin flavor in them!
Julie says
I'm a big fan of fresh bread and thiis Pumpkin luchi looks and sounds wonderful. Looking forward to tasting it.
Julie says
I'm a big fan of fresh bread and thiis Pumpkin luchi looks and sounds wonderful. Looking forward to tasting it.
Lisa says
I'd love to try this! Sounds amazing.