Deep-fried bread (Luchi) from The Calcutta Kitchen (page 66) by Simon Parkes and Udit Sarkhel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Goat meat curry (Pathar jhol); Pot-roasted lamb with spices (Kosha mangsho); Small prawns with bottle gourd (Lau chingri); Fried aubergine (Begun bhaja); Stir-fried pumpkin and dried chilli (Kumro chenchki); Yellow split peas with coconut and sultanas (Cholar dal)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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