Mummy ne Pahli bar Locha khaya
Mummy ne Pahli bar Locha khaya 😋😍 is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Poonam K Official on YouTube.
Prep: 10 min | Cook: 17 min | Total: 37 min
Cost: $2.27 total, $0.57 per serving
Ingredients
- 1 cup Besan (Chickpea Flour) (sifted)
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Turmeric Powder (ground, for color)
- 2 tbsp Green Peas (Frozen) (optional, thawed)
- 1/2 cup Water (adjust to make a smooth batter)
- 1/4 tsp Baking Soda (helps puffing)
- 4 tbsp Ghee (2 tbsp in batter, 2 tbsp for greasing and topping)
- 1/2 tsp Red Chili Powder (for topping ghee)
- 1/4 cup Fresh Onion (thinly sliced, for serving)
- 1/4 cup Coriander Chutney (store‑bought or homemade)
Instructions
Make the batter
In a mixing bowl combine the sifted besan, salt, turmeric powder, and peas. Gradually whisk in water until you obtain a smooth, pourable batter without lumps.
Time: PT5M
Add leavening and ghee
Stir in the baking soda and 2 tbsp melted ghee, mixing quickly so the soda distributes evenly.
Time: PT2M
Grease the steaming plate
Brush the flat plate or tray with the remaining 2 tbsp ghee, ensuring the entire surface is lightly coated.
Time: PT2M
Steam the locha
Place the greased plate inside the steamer pot, pour the batter evenly, cover tightly and steam over medium heat for 15 minutes.
Time: PT15M
Temperature: Steam (medium heat)
Add red‑chili ghee topping
While the locha is still hot, melt 1 tbsp ghee in a small saucepan, stir in red chili powder, and drizzle over the steamed locha.
Time: PT2M
Temperature: Medium
Serve
Cut the locha into wedges, serve immediately with coriander chutney and sliced onions on the side.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free (if pure besan)
Allergens: Chickpeas (besan), Dairy (ghee)
Ingredient Substitutions
- Instead of Besan (Chickpea Flour): Gram flour
- Instead of Green Peas (Frozen): fresh peas
- Instead of Ghee: clarified butter, unsalted butter
- Instead of Red Chili Powder: paprika
- Instead of Coriander Chutney: mint chutney
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Steamer Pot with Lid
- Flat Plate or Tray (for batter)
- Spatula
- Small Saucepan
- Serving Plate
Critical Steps — Do Not Skip
- Add baking soda just before steaming to ensure proper puffing
- Steam with a tightly sealed lid for the full 15 minutes
- Drizzle hot red‑chili ghee immediately after steaming for flavor and shine
Chef Tips from the Video
- Use cold water for the batter; the temperature contrast helps create a lighter texture
- Cover the steamer with a clean kitchen towel under the lid to trap extra steam
- Serve with a squeeze of fresh lemon for extra brightness.
Troubleshooting
Batter is too thick
Add a little more water, a tablespoon at a time, until it flows easily.
Locha does not puff
Ensure the baking soda is fresh and added right before steaming; also make sure the steamer is producing steady steam.
Locha sticks to the plate
Grease the plate generously with ghee and let the ghee coat the surface evenly before pouring batter.
Storage
Refrigerator: Store cooked locha in an airtight container for up to 2 days; reheat in a steamer or microwave before serving
Freezer: Not recommended – texture becomes rubbery
Room temperature: Can sit at room temperature for up to 4 hours, but will lose softness
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead and kept covered in the fridge
- Cooked locha can be stored refrigerated and reheated in a steamer for 2‑3 minutes
Frequently Asked Questions
What is the cultural significance and history of Locha in Gujarati cuisine?
Locha is a traditional Gujarati snack that originated as a simple, wholesome street‑food made from chickpea flour. Historically, it was prepared in homes during monsoon seasons because steaming required less oil, making it a lighter alternative to deep‑fried bhatoora.
What are the traditional regional variations of Locha across Gujarat?
In northern Gujarat, locha is often flavored with ajwain (carom seeds) and served with sweet tamarind chutney, while in the south it may include a pinch of fenugreek and be paired with spicy coriander chutney. Some families add grated coconut to the batter for extra richness.
How is Locha authentically served in Gujarat?
Authentic Gujarati locha is served hot, drizzled with melted ghee or red‑chili ghee, accompanied by fresh sliced onions, coriander‑mint chutney, and sometimes a side of sweet mango pickle. It is enjoyed as a tea‑time snack or during festivals like Navratri.
During which occasions is Locha traditionally prepared in Gujarati culture?
Locha is popular during monsoon festivals, family gatherings, and as a quick snack for guests. It is also made during Navratri fasting days because it is fried‑free and provides energy without heavy oil.
What makes Locha special compared to other Indian fried breads?
Unlike deep‑fried bhatoora or puri, locha is steamed, resulting in a soft, airy texture with minimal oil. The use of besan gives it a distinct nutty flavor and makes it naturally gluten‑free, setting it apart from wheat‑based breads.
What authentic ingredients are essential for traditional Locha and what are acceptable substitutes?
The core ingredients are besan, baking soda, ghee, salt, and turmeric. Substitutes can include gram flour from a different brand, clarified butter instead of ghee, and a pinch of baking powder if soda is unavailable, though the texture may vary slightly.
What other Gujarati dishes pair well with Locha?
Locha pairs beautifully with dhokla, khandvi, and a bowl of spicy tomato‑onion chutney. It also complements a simple dal‑tadka or a serving of fresh cucumber raita for a balanced snack platter.
What are the most common mistakes to avoid when making Locha?
Common errors include adding baking soda too early, using a batter that is too thick, and opening the steamer lid during cooking. Each of these can prevent the locha from puffing and cause it to stick to the plate.
Why does this Locha recipe use steaming instead of frying?
Steaming creates a soft, melt‑in‑the‑mouth texture while using far less oil, making the snack lighter and healthier. It also preserves the nutty flavor of besan that can be masked by deep‑frying.
What does the YouTube channel Poonam K Official specialize in?
The YouTube channel Poonam K Official focuses on easy Indian home‑cooking tutorials, especially Gujarati and North‑Indian comfort foods, with step‑by‑step guidance for beginners and quick snack ideas.
Last updated: September 3, 2026
