Surti Locho

We are Surti! and this fact plays a major role in making us foodie. I am going to share with you the most popular snack from the streets of Surat-India. Even though I make this recipe at least twice in a month,we are always ready for Locho. "Locho" is a Gujarati word and there is a very interesting story behind this name and recipe, which I would love to share it here, but before that let's dive in to the recipe..

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

This recipe makes 2 servings

1 cup= 250 ml

Ingredients

1 cup Chickpea flour

2 green chili, chopped

1 inch ginger, grated

200 ml sour butter milk*

150 ml water

1 tbsp oil

1 pinch of turmeric powder

Salt as per taste

1.5 tsp fruit salt

Spice mix to sprinkle before serving

1/2 tsp red chili powder

1/2 tsp pink salt

1/2 tsp raw mango powder

1/2 tsp chat masala

Salt as per taste

To serve

Melted butter

Spice mix

Directions:

- Take a bowl and mix all the ingredients except fruit salt. Let the batter rest for 10 min.

- Meanwhile, take a Dhokla/Idli steamer*, add 2 cups of water and place it on medium flame to simmer.

- Grease the dhokla trays with oil, to ensure that the Locho comes out clean when cooked.

- As the batter is rested, add the fruit salt and mix it well only in one direction. Do not over mix it, otherwise fruit salt bubbles will escape and the final texture will not be fluffy.

- Immediately pour the batter in the pre-greased trays.

- Place the batter filled trays in the steamer and steam it for 10 minutes.

- When the Locho appears puffy and cooked, insert a knife to check. If it comes out clean that means its ready to serve. If not, let it cook for another 2-5 min.

- Transfer this mouth-watering Surti Locho on a plate.

- Drizzle a guilt free generous amount of melted butter and sprinkle the spice mix.

- A cup of hot masala chai would go well with it.

Here we have a small video to show you the apt consistency.

Serving tips:

It tastes extremely delicious when served steaming hot.

You may add oil instead of melted butter if you desire.

Authentic serving options are melted butter, spice powder, chopped raw onions and sev (crisp fried gram flour vermicelli, easily available in Indian shops).

*In case you do not have a Dhokla/Idli steamer, you may use a deep, broad vessel, and place a net stand or a small plate placed upside down which can hold the batter trays.

*The reason behind using sour butter milk is to get the authentic fermented flavour in Locho, which is why it is a very important ingredient. If you do not have sour butter milk at home take 150 gms of sour curd and 200 ml water, mix them together and use it for the recipe. Skip adding water to the batter if you follow this step.

The story behind the recipe and its name

Once upon a time, on a bright Sunday morning, a cook from a very renowned street food shop, was making a huge batch of very popular morning snack called "Khaman" and by mistake he forgot to follow certain steps of the recipe. Now because of that mistake the end result of the recipe was compromised. On the other hand, customers were lined up to buy Khaman. The cook was terrified, soon the owner stepped into the kitchen and saw what had happened. Then the cook exclaimed in Gujarati "Locho padi gayo saheb" (i.e. it did not go as planned sir, its all jumbled up).On the other hand, customers shouted, "give us whatever you have we are getting late". The owner denied but, customers insisted repeatedly. Hence it was served and, surprisingly everybody just loved what was served. From that day forth this recipe is known as Locho and, it is available only in Surat-Gujarat.

This snack is such a big hit, that people would travel miles on a Sunday to relish this dish in Surat. Well mistakes are not always bad inst'it.

Did you make this recipe?

Let me know how it went! Comment below and share a picture on Instagram with #happinessizhomemade

❤ Priyanka