Luchi is a delightful and popular deep-fried flatbread that holds a special place in Bengali cuisine. Luchi is a traditional and essential component of festive and celebratory dishes in every Bengali household. And if you’re someone who loves eating Bengali dishes then you must try Luchi if you still haven’t.
About Luchi
Luchi is a staple during festive occasions and celebrations in Bengali households. It is commonly consumed for breakfast, brunch, or as a part of special feasts during festivals and ceremonies. The golden, puffed-up Luchis are not just a culinary delight but also an integral part of Bengal, representing the warmth and joy associated with shared meals and festivities.
Luchi is often compared to puri, another popular Indian flatbread, but there are some key differences. Luchi is typically made with maida, which gives it a lighter texture, while puri is often made with whole wheat flour (atta), making it denser. Luchi is best served hot and is often paired with aloo Bengali Aloo Dum, Cholar Dal, or other side dishes of your choice.
Luchi is a traditional Bengali food, and eating it is a great way to experience Bengali culture. So if you are looking for a new and delicious dish to try, then we recommend you try out this easy Luchi recipe, take a look:
How To Make Bengali Luchi:
1. To begin the Bengali Luchi recipe first take a large bowl, and combine the flour and salt. Rub the ghee into the flour until it resembles breadcrumbs. Then, gradually add the lukewarm water and knead to form a soft and pliable dough. You may need to add a little more water if the dough is too dry, or a little more flour if it is too sticky.
2. Knead the dough for at least 10 minutes on a lightly floured surface. Make sure the dough should be smooth and elastic.
3. Place the dough in a bowl, cover it with a damp cloth, and let it rest for 30. Divide the dough into equal-sized balls.
4. On a lightly floured surface, roll out each ball of dough into a thin circle.
5. Heat oil in a deep frying pan or karahi over medium heat. The oil should be hot but not smoking.
6. Gently slide the rolled-out Luchis into the hot oil. You can fry 2-3 Luchis at a time. Press down gently on the Luchis with a slotted spoon so that they puff up.
7. Then fry the Luchis for about 30-40 seconds on each side, or until they are golden brown and puffed up.
8. Now carefully drain the Luchis on tissue paper. Serve hot with Bengali Aloo Dum, Cholar Dal, or any other of your favourite dishes.
