Bengali Luchi is a traditional Bengali style deep fried puffed bread made using Maida. Fluffy phulko Luchi and Aloo Dum is a classic Bengali combination and it also pairs beautifully with Cholar Dal or Hing Jeera Aloo. Here is how to make it.
India is a land of diverse cultures and the best part about it is obviously the wide range of cuisines we get to indulge in.
Each state has its own unique flavour to their authentic foods and each one of them is a blessing to a foodie like me.
I have been trying and experimenting recipes from different cuisines of India, and the one cuisine which I am loving currently is from West Bengal.
There are so many delicious Non Veg dishes that are my favourite from the Bengali cuisine, fish curries especially.
But this cuisine is also rich in some of the most amazing vegetarian dishes that are easy and has subtle flavours, Bengali Aloo Posto, Cholar Dal, Begun Bhaja, Aloo Dum, Mishti Pulao, Basanti Pulao are to name a few.
Today, I am making a popular Bengali bread, that can be served with all the veg and non veg curries, it is Bengali Luchi.
It is like a poori which is made with all-purpose flour or Maida, deep fried until just cooked, and is heavy and filling.
Be it festive time or just that you want to prepare something special for the weekend, this Phulko or puffed Luchi Puri recipe is worth a try!
You can even make it for you get togethers and house parties!
Here is how to make it.
What is Luchi?
It is a fried puffed bread made of wheat flour that is popular in Bengali, Assamese, Maithili and Oriya cuisine.
In Bengali cuisine, Luchi is made of plain flour or maida and looks completely white.
In order to make it, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls.
These balls are flattened using a rolling pin and individually deep-fried in cooking oil or ghee.
Traditionally, these were fried in ghee and that gave it a very peculiar taste.
I sometimes fry them in ghee too but vegetable oil works fine as well.
For Luchi, you will need just 5 ingredients, that I am sure will be available in your pantry – All Purpose Flour, Oil, Salt and Warm Water.
So now that you already have the ingredients, do try this recipe soon!
Luchi Torkari or Luchi Alur Dom which means Luchi with Vegetable Sabji or Aloo Dum is a popular breakfast in Bengal and Bangladesh while Luchi Mangsho that is Luchi and Mutton Curry is a must for all the festivals.
This is a versatile puffed and fried bread, that tastes great with almost all the Bengali or Indian Curries (Veg and Non Veg) and Dal, just like our classic Puri.
Difference between Luchi and Puri
Luchi is a Bengali Puffed Deep Fried bread made using Maida or All Purpose Flour while Puri is North Indian Style Puffed Bread made using Whole Wheat flour.
Luchi is very slightly fried and is almost without any brown spots while puri is fried until slightly browned.
It is much softer than poories since it is made using maida and some ghee is added in the dough as well.
Difference between Luchi and Bhatura?
Both these breads are made using all purpose flour but the difference is that luchi is unleavened bread while the dough for bhatura is fermented slightly using yogurt or yeast.
The calories in this bread are quite high as compared to it’s size.
Per serving of luchi is approximately 400 Kcal.
It is hence advised to eat this only on special occasions 🙂
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Step By Step Recipe
Add maida, vegetable oil and salt in a bowl.
Mix nicely using your finger tip until they are combined nicely.
Add warm water and knead to make a firm dough. Cover the dough with a damp cloth and keep aside for 20 minutes.
Knead the dough again for 3-4 minutes until it is very smooth.
Heat oil for frying in a karahi. Divide the dough into small lemon size balls.
Apply little oil and roll the dough balls into 4 inch circles.
When the oil is hot, simmer the heat to medium. Slip it in the hot oil and gently press until it fluff up.
Flip and fry on the other side as well. Remove it on a plate lined with kitchen towel.
Bengali Luchi Recipe
- 2 and 1/2 cups Maida
- 2 tbsp Vegetable Oil
- 1/2 tsp Salt
- Warm water as required
- Oil for frying
- Add maida, vegetable oil and salt in a bowl.
- Mix nicely using your finger tip until they are combined nicely.
- Add warm water and knead to make a firm dough.
- Cover the dough with a damp cloth and keep aside for 20 minutes.
- Knead the dough again for 3-4 minutes until it is very smooth.
- Heat oil for frying in a karahi.
- Divide the dough into small lemon size balls.
- Apply little oil and roll the dough balls into 4 inch circles.
- When the oil is hot, simmer the heat to medium.
- Slip the luchi in the hot oil and gently press until it fluff up.
- Flip and fry on the other side as well.
- Do not over cook the luchi. They should be very slightly browned.
- Remove the luchi on a plate lined with kitchen towel
- Serve hot.