Luchi Recipe | Bengali Luchi

As amusing as it might sound, Luchi is the quintessential Bengali type poori that’s not simply an obsession of the folks of Bengal, but in addition foodies all over the world. To take pleasure in it, you actually should be a true-blue epicure, in any other case the concept of this particular poori is not going to actually go down very properly with you. It is because a basic Luchi Recipe options all-purpose flour (maida) and is deep-fried in ghee. In fact, this composition does make it an amazingly scrumptious fried bread, however then, it does make you suppose twice, doesn’t it?

luchi served on a white plate with aloo sabzi and a bowl of sabzi and a bowl of chopped onions kept on the upper side.

About Luchi

An fascinating reality concerning the origin of Luchi is that it’s believed to have reached India with the Portuguese. They introduced alongside the methods to course of refined flour (maida) and used it to bake their breads again then.

Nevertheless, unable to take action, Bengalis kneaded doughs of maida, rolled into flatbreads after which fried until they hyped up. Since this particular poori is product of maida, it’s white in colour. Additionally, one other means of claiming the identify is fulko Luchi, the place ‘fulko’ means hyped up. You could possibly even name it Maida Puri.

I had been resisting the concept of posting the Luchi Recipe, for apparent causes, since a very long time. Nevertheless, given its reputation and significance, particularly throughout the pageant of Durga Puja, I needed to let go of my resistance and share it right here. I’m glad I did it!

As I discussed above, historically, Luchi is deep fried in ghee. I additionally know that in some elements of Northern India, even pooris are deep fried in ghee. However a significant distinction is that they’re product of entire wheat flour (atta) and never maida.

This ghee goes into the Luchi Recipe when you knead the dough as properly. A basic method to consult with this addition is ‘moyen,’ as we name it in Punjabi. You should use oil as a substitute of ghee for this in addition to for frying the breads too.

Principally, the aim of the ‘moyen’ is to offer the Luchi a tender texture as soon as it’s fried. So, if you’d like that end result, be slightly liberal with ghee or oil whereas kneading the dough.

luchi served on a white plate with aloo sabzi, a spoon and a bowl of sabzi and a bowl of chopped onions kept on the upper side.

On this recipe of mine, I’ve added 2 tablespoons ghee. The dough additionally needs to be kneaded very well and allowed to relaxation for a while earlier than making this Bengali fried bread.

Whereas making Luchi Recipe, the breads will not be browned and are creamish white in colour. That is in contrast to common wheat flour pooris which flip a ravishing golden as soon as fried.

You may discover it slightly powerful to puff the Luchi, nevertheless it nonetheless can be tender and yummy. This additionally makes then distinct than their counterpart, as wheat pooris turn into crisp and dense, when not hyped up correctly.

One of the best half about this Luchi Recipe is that you just may really feel like having increasingly, since these are smaller in measurement than the wheat pooris. That concept of only one extra Luchi, is at all times tempting!

So, don’t suppose twice and make it for your loved ones and pals. Have it for breakie, lunch or dinner. However do keep in mind to run the additional mile after consuming this sinfully decadent creation!

Step-by-Step Information

Tips on how to make Luchi

Make Dough

1. In a mixing bowl, add 2 cups all-purpose flour, salt as required, 2 tablespoons ghee and some tablespoons water.

all purpose flour, salt, ghee and water added in a mixing bowl for making dough.

2. First, combine all the pieces along with your palms in order that the ghee or moyen incorporates very properly within the combination.

Then, knead the dough including water as required, until it’s clean, supple and tender. The kneading needs to be carried out very well.

Cowl with a moist fabric and preserve for at least half-hour to most 1 hour.

dough kneaded for luchi recipe.

Roll and Fry Luchi

3. Make lemon-sized balls from the dough and preserve them lined with the moist fabric.

prepared dough divided into lemon sized balls.

4. Apply some oil on the ball earlier than rolling. In case you use flour for rolling, it will get browned in sizzling oil whereas frying and will get caught to the fried breads. Now, roll right into a disc of three to 4 inches diameter.

It’s troublesome to roll a maida poori, when oil is utilized. So, carry on rotating the chakla or the rolling board. Evenly apply stress to the rolling pin (belan) when rolling the Luchi.

dough ball rolled into a disc or luchi.

5. Gently drop the Luchi in medium sizzling oil. When it begins to puff up, gently nudge and apply stress with a slotted spoon, in order that it puffs utterly.

When the oil stops scorching, it means one facet is cooked. Flip over and fry the opposite facet.

These maida pooris received’t turn into golden just like the common entire wheat pooris. Take away and drain Luchi on kitchen towels to take away extra oil.

frying luchi in hot oil.

6. Serve Luchi sizzling with Bengali Aloor Dom or any vegetable or lentil curry of your alternative.

luchi served on a white plate with aloo sabzi and a bowl of sabzi and a bowl of chopped onions kept on the upper side.

The Bengali Luchi Mania

Ask a Bengali about their favourite breakfast pairings; greater than half of them will say Luchi-Aloor Dom. As, this pairing isn’t just meals, however a whole emotion and nostalgia too, for a lot of. It is without doubt one of the must-have combos throughout Durga Puja festivities too. Aloor Dom is a subtly spiced and candy potato curry. The Bengali relative of the dum aloo.

Once I made this poori first time at dwelling, I additionally served it with aloor dom. My household loved this mixture to bits. It was simply superior. For a change you’ll be able to even attempt having it with Suji Ka Halwa, Aamras or Punjabi Chole. You possibly can really relish sizzling Luchis with any of the Indian curries or a number of sweets.

Along with these, there are numerous different methods a typical Bengali family will love their Luchi Recipe with. As an illustration, a number of the conventional methods to serve this fried, puffed bread is with Cholar Dal, Begun Bhaja, a easy shada aloor torkari (potato sabzi with Bengali spices), aloo tamatar jhol (potato and tomato curry) and some different dishes.

Bengalis even relish it with the night cha (tea). Sure, their thought of ‘cha and adda (casual, pleasant chat periods)’ is incomplete with no mouth-watering snack, the place the Luchi serves the aim, many a occasions.

Skilled Suggestions

  1. It’s important to combine the ghee/oil or moyen very properly into the flour combination. Then, knead to a clean and tender dough. After this, cowl it with a moist fabric and let it relaxation for a superb 30 to 60 minutes.
  2. Don’t use dry flour for rolling the dough balls. It is because it will get browned within the sizzling oil whereas frying and even will get caught to the breads. As a substitute, apply some oil on the dough balls after which roll.
  3. Whereas frying, gently nudge and apply stress with the slotted spoon in order that the breads puff utterly. When the oil stops scorching, flip over and fry until the opposite facet is cooked. These don’t brown like wheat Poori.
  4. When fried, you could eat them instantly and never preserve them for later consumption. Nevertheless, you probably have leftover dough, you’ll be able to refrigerate in an air-tight field and use inside 1 day.

FAQs

How is a Luchi completely different than poori?

The primary distinction is that whereas in a Luchi Recipe, the first ingredient is all-purpose flour (maida), in a poori recipe it’s entire wheat flour (atta). Additionally, the Bengali pooris don’t brown whereas frying, like their North Indian counterparts.

Why does the Luchi absorb a lot oil?

Ensure to have the proper temperature of oil whereas frying. In case you fry the Luchi in oil which isn’t sizzling sufficient or is heat, then the breads will absorb an excessive amount of oil.

Can I make Luchi with entire wheat flour?

Not likely. To maintain the standard Bengali essence intact, it’s higher to make use of all-purpose flour or maida to make Luchi. In case you are utilizing entire wheat flour or atta, then it is going to turn into a North Indian poori.

Is it okay to make use of oil within the Luchi Recipe, as a substitute of ghee?

Sure, actually it’s. Though, a basic Luchi Recipe will at all times recommend utilizing ghee within the dough in addition to to fry the breads. However you should utilize oil as properly, instead of ghee.

Extra Indian Bread Recipes To Attempt!

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luchi recipe

luchi recipe

Luchi is a deep fried and far cherished Bengali bread. Luchi is made with all objective flour, salt and ghee/oil and is served with some Bengali delicacies.

4.88 from 8 votes

Prep Time 1 hr

Cook dinner Time 30 minutes

Complete Time 1 hr 30 minutes

Getting ready dough for luchi

  • In a bowl or a big plate (tray) first add the flour, ghee and salt.

  • Add 1 or 2 tablespoons of water and blend all the pieces along with your palms or with a spatula.

  • Then add about ½ cup of water and start to knead the flour.

  • Add water as required and knead very properly. The dough must be tender and clean.

  • Cowl the dough with a moist kitchen serviette and let it relaxation for minimal half-hour at room temperature.

Rolling and frying luchi

  • Make lemon sized balls from the dough and canopy them with the moist serviette.

  • Apply some oil on the balls, roll every right into a circle of about 3 to 4 inches.

  • Warmth oil for deep frying in a kadai or pan. The oil has to turn into sizzling.

  • Drop a small piece of the dough within the oil and if it comes up steadily from the underside, it means the oil is prepared for the luchi to be fried.

  • Gently drop the dough circle into the recent oil. The luchi will start to puff up.

  • Gently nudge with a spoon to assist in the entire puffing up of the luchi.

  • When one facet has turn into creamish and the oil has stopped scorching, flip over and fry the opposite facet.

  • Take away and drain on kitchen towels for the additional oil to be soaked. Fry luchi in batches this manner.

  • Serve Luchi sizzling with aloor dum, cholar dal or any of your most well-liked Bengali vegetable or lentil curry.

  • Keep in mind to knead dough to clean and tender. Add water in parts whereas kneading. 
  • If the dough turns into sticky, add some flour and knead.
  • If the dough is tight or appears to be like dry, add some water. 
  • Fry luchi in reasonably sizzling oil. 
  • Roll them to an excellent thickness in order that they puff up whereas frying. Inconsistently rolled luchi received’t puff within the oil. 

Diet Info

luchi recipe

Quantity Per Serving

Energy 154 Energy from Fats 63

% Every day Worth*

Fats 7g11%

Saturated Fats 2g13%

Polyunsaturated Fats 0.4g

Monounsaturated Fats 4g

Ldl cholesterol 8mg3%

Sodium 117mg5%

Potassium 27mg1%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 0.1g0%

Protein 3g6%

Vitamin B1 (Thiamine) 0.2mg13%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.01mg1%

Vitamin E 2mg13%

Vitamin Ok 0.3µg0%

Calcium 4mg0%

Vitamin B9 (Folate) 46µg12%

Iron 1mg6%

Magnesium 6mg2%

Phosphorus 27mg3%

Zinc 0.2mg1%

* P.c Every day Values are based mostly on a 2000 calorie weight loss program.

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This Luchi recipe from the archives first revealed in October 2013 has been up to date and republished on December 2022.

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