Bengali Luchi is a traditional Bengali style deep fried puffed bread made using Maida. Luchi Aloo Dum is a classic bengali combination and it also pairs beautifully with Cholar dal or Hing Jeera Aloo. Here is how to make perfect fluffy Luchi recipe.
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.
One of my favourite Indian cuisines of all time is that of West Bengal. Their dishes like the Bengali Chaler Payesh or their Fish curries are something to be tried at least once in a lifetime. One of their famous dishes is the Bengali Luchi.
It is a poori made out all-purpose flour or Maida, deep fried until just cooked, and is heavy and filling. It is usually had alongside Bengali style Cholar dal or Aloo curries like Hing Zeere Wale Aloo ki subzi.
Luchi Torkari which means luchi with vegetable sabji or Luchi Alur Dom is a popular breakfast in Bengal and Bangladesh while Luchi Mangsho or Mutton Curry is a must for all the festivals.
Be it festive time or just that you want to prepare something special for the weekend, this Phulko or puffed Luchi recipe is worth a try! Here is how to make Bengali Luchi.
What is Luchi?
“Luchi is made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine. In Bengali cuisine (Bangladesh & West Bengal), luchi is made of plain flour (not wheat flour) and looks completely white. In order to make luchis, 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. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a poori”– Wikipedia
Traditionally Luchi 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.
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.
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How to make Luchi Step By Step
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. Remove the luchi on a plate lined with kitchen towel.
Luchi Recipe
Bengali Luchi
Bengali Luchi is a traditional Bengali style deep fried puffed bread made using Maida. It pairs beautifully with Cholar dal or Hing Zeera Aloo.
Ingredients
- 2 and 1/2 cups Maida
- 2 tbsp Vegetable Oil
- 1/2 tsp Salt
- Warm water as required
- Oil for frying
Instructions
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.
Recipe Notes
The dough to make luchi should be firm like poori dough.
Keep pressing the luchi with the back of a ladle until it puffs up and then immediately flip it.
You can fry the luchi in ghee instead of oil.
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