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Bengali Luchi is a traditional Bengali-style deep-fried puffed bread made using all-purpose flour. Here is how to make it (vegan).

Bengali Luchi Recipe (Deep Fried Puffed Bread)

Course: Bread
Cuisine: Indian
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 343kcal
Author: Neha Mathur
Bengali Luchi is a traditional Bengali-style deep-fried puffed bread made using all-purpose flour. Here is how to make it.
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US Customary - Metric

Ingredients

  • 2 and ½ cups all-purpose flour (maida)
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • warm water for kneading the dough as required
  • vegetable oil for frying

Instructions

Make The Dough

  • Add all-purpose flour, vegetable 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 vegetable oil for frying in a medium-size deep karahi (deep pot) over high heat. 
  • When the oil is very hot, reduce the heat to medium. 
  • Note – The temperature of the oil is very important for the luchi to puff up. It should be very hot.
  • Slip loochi 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 in color.
  • Flip gently and fry on the other side as well.
  • Remove it to a plate lined with paper tissues.
  • Fry the remaining rolled loochi 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.

Notes

My recipe serves 4 but you can easily double or triple it if making it for a crowd.
You can deep fry them in ghee instead of vegetable oil.
Use only warm water to get the consistency and texture of the dough 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