Luchi Recipe
Luchi is a traditional Bengali-style deep-fried puffed bread made using all-purpose flour. Here is how to make it.
Here are some more Bengali recipes that you may like: Aloo Posto, Chicken Rezala, Cholar Dal, Begun Bhaja, Jhal Muri, and Mishti Pulao.
If you have read my Cholar Dal post, you would know about my first encounter with Bengali food. For those who have not, I was invited by a Bengali friend to their family lunch event and had my share of luchi, dal, and aloor dum.
It’s hilarious, but at first sight of Luchi, I thought they had not fried the poori well. Honestly, I was a little skeptical about eating them when someone guessed my confusion from my facial expressions and told me about the differences between loochi and a poori.
There was no looking back then! All I remember is overindulging and coming back home into a food coma.
About Luchi
Luchi is a deep-fried, puffed white bread made from all-purpose flour, popular in Bengali, Assamese, Maithili, and Oriya cuisine. It has a flaky interior and a crunchy exterior.
Traditionally, the luchis were fried in ghee, giving them a peculiar taste. I sometimes fry them in ghee, but oil also works fine.
Whether it’s a festive time or you want to prepare something special for the weekend, this puffed phyllo Loochi Puri recipe is worth trying! You can even make it for your get-togethers and house parties!
The calories in this vegan Bengali fried bread are relatively high considering its size. A serving is approximately 400 calories. Hence, it is advised to eat this only on special occasions.
Ingredients
To make this luchi recipe, you will need four simple ingredients: All-Purpose Flour (Maida), Oil, Salt, and Warm Water.
Luchi is prepared with only all-purpose flour. Do not replace it with whole wheat flour (atta).
You can deep fry them in ghee instead of oil.
Use only warm water to ensure the dough has the right consistency and texture.
How To Make Luchi
Make The Luchi Dough
Add the following ingredients to a large mixing bowl (or parat).
- 2 and ½ cups of all-purpose flour (maida)
- 2 tablespoon oil
- ½ teaspoon salt
Mix all the ingredients using your fingertips until a crumbly mixture is made.
Add warm water little by little and knead to make a slightly soft dough (firmer than the roti dough but softer than the poori dough).
Note – The consistency of the dough is critical to a perfect lunch, so keep that in mind. Do not add water all at once; otherwise, the dough can become sticky.
Cover the dough with a damp kitchen towel and sit it on the counter for 20 minutes.
Note – This resting time is important as it helps relax the gluten and prevents the luchi from springing back when you roll them.
Roll The Luchi
Knead the dough again for 3-4 minutes until it is smooth.
Divide the dough into small lime-size (1-inch) balls and press the balls between your palms slightly.
Tip – Try to make the dough ball as round as possible. This will help you make round luchies.
Apply a little oil and roll the dough ball using a rolling pin into a 4-inch circle.
Make 3-4 loochi in the same manner.
Keep the rest of the dough balls covered with the moist cloth; otherwise, the surface of the dough will dry out.
Fry The Loochi
Heat 4-5 cups of oil over high heat in a medium-sized deep karahi (deep pot) for frying.
When the oil is very hot, reduce the heat to medium.
Note – The oil temperature is very important for the luchi to puff up. It should be hot but not very hot.
Slip luchi in the hot oil and gently press it using a perforated or slotted spoon until it fluffs up.
Do not over-fry. The color of the luchi is supposed to be white. If you fry it more, it will become brown.
Flip gently and fry on the other side as well.
Remove it to a plate lined with paper towels.
Fry the remaining rolled luchi and then simmer the heat to low.
Now roll another batch of 4-5. Once rolled, increase the heat again and heat the oil nicely. Reduce the heat to medium and then fry the next batch.
Keep rolling and frying the loochi in the same manner.
Pro Tips By Neha
Use warm water to knead the dough for softer luchis.
Resting the dough is important as it helps develop elasticity by relaxing the gluten. It prevents the luchis from springing back when you roll them.
Keep the rolled luchis and the dough covered with a cloth to prevent drying before frying.
Oil temperature is the key. If it’s too hot, the luchi will brown too fast, and if it’s too cold, they’ll absorb oil and not puff up.
Serving Suggestions
Luchi Bengali Aloo Dum or Luchi Kosha Mangsho are some of the classic combinations.
They are made for festivals like Durga Puja and special occasions, such as Bengali weddings and birthdays, in every Bengali household.
You can also serve this maida poori with a simple potato curry or any other curry of your choice.
Storage Suggestions
Luchi tastes the best when made fresh. If you have leftovers, you can store them in a casserole for 2-3 hours to keep them soft.
You cannot reheat the luchi as they will become chewy.
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Luchi Recipe
Ingredients
- 2 and ½ cups all-purpose flour (maida)
- 2 tablespoons oil
- ½ teaspoon salt
- warm water for kneading the dough (as required)
- oil or ghee for frying
Instructions
Make The Dough
- Add all-purpose flour, oil, and salt to a large mixing bowl (or parat).
- Mix all the ingredients using your fingertips until they are combined and a crumbly mixture is made.
- Add warm water little by little and knead to make a slightly soft dough (firmer than the roti dough but softer than the poori dough).
- Note – The consistency of the dough is very important to get the perfect luchi so keep that in mind. Do not add water all at once otherwise, the dough can become sticky.
- Cover the dough with a damp cloth and keep it aside on the counter for 20 minutes.
- Note – This resting time is very important as it helps relax the gluten and prevents the luchi from springing back when you roll them.
Roll The Luchi
- Knead the dough again for 3-4 minutes until it is very smooth.
- Divide the dough into small lime-size (1-inch) balls and press the balls between your palms slightly.
- Tip – Try to make the dough ball as round as possible. This will help you make round luchies.
- Apply little oil and roll the dough ball using a rolling pin into a 4-inch circle.
- Make 3-4 loochi in the same manner.
- Keep the rest of the dough balls covered with the moist cloth otherwise the surface of the dough will dry out.
Fry The Loochi
- Heat 4-5 cups of oil or ghee for frying in a medium-sized deep karahi (deep pot) over high heat.
- When the oil is very hot, reduce the heat to medium.
- Note – The oil temperature is very important for the luchi to puff up. It should be hot but not very hot.
- Slip luchi in the hot oil and gently press it using a perforated spoon or a slotted spoon until it fluffs up.
- Do not over-fry. The color of the luchi is supposed to be white. If you fry it more, it will become brown.
- Flip gently and fry on the other side as well.
- Remove it to a plate lined with paper towels.
- Fry the remaining rolled luchi and then simmer the heat to low.
- Now roll another batch of 4-5. Once they are rolled, increase the heat again and heat the oil nicely. Reduce the heat to medium and then fry the next batch.
- Keep rolling and frying the loochi in the same manner.
Really good recipe, made for great reading
Thanks Gandhari
Around many luchis does this recipe make?
It will make 10-12 luchis.