Luchi Recipe
Luchi is a traditional Bengali-style deep-fried puffed bread made using all-purpose flour. Here is how to make it.
Servings: 4 people
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.
Video
Notes
Use only warm water to ensure the consistency and texture of the dough are right.
Nutrition
Calories: 343kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Sodium: 292mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Calcium: 12mg | Iron: 3.6mg
