Luchi Recipe | Bengali Luchi » Dassana’s Veg Recipes

As amusing as it might sound, Luchi is the quintessential Bengali type poori that isn’t simply an obsession of the individuals of Bengal, but additionally foodies all over the world. To get pleasure from it, you actually need to be a true-blue epicure, in any other case the thought of this particular poori is not going to actually go down very effectively with you. It is because a traditional Luchi Recipe options all-purpose flour (maida) and is deep-fried in ghee. After all, this composition does make it an amazingly scrumptious fried bread, however then, it does make you suppose twice, doesn’t it?

About Luchi

An fascinating reality in regards to the origin of Luchi is that it’s believed to have reached India with the Portuguese. They introduced alongside the methods to course of refined flour (maida) and used it to bake their breads again then.

Nonetheless, unable to take action, Bengalis kneaded doughs of maida, rolled into flatbreads after which fried until they hyped up. Since this particular poori is fabricated from maida, it’s white in colour. Additionally, one other means of claiming the identify is fulko Luchi, the place ‘fulko’ means hyped up. You may even name it Maida Puri.

I had been resisting the thought of posting the Luchi Recipe, for apparent causes, since a very long time. Nonetheless, given its reputation and significance, particularly through the pageant of Durga Puja, I needed to let go of my resistance and share it right here. I’m glad I did it!

As I discussed above, historically, Luchi is deep fried in ghee. I additionally know that in some components of Northern India, even pooris are deep fried in ghee. However a serious distinction is that they’re fabricated from entire wheat flour (atta) and never maida.

This ghee goes into the Luchi Recipe whilst you knead the dough as effectively. A basic approach to seek advice from this addition is ‘moyen,’ as we name it in Punjabi. You should utilize oil as a substitute of ghee for this in addition to for frying the breads too.

Principally, the aim of the ‘moyen’ is to present the Luchi a mushy texture as soon as it’s fried. So, if you’d like that outcome, be a bit of liberal with ghee or oil whereas kneading the dough.

On this recipe of mine, I’ve added 2 tablespoons ghee. The dough additionally must be kneaded rather well and allowed to relaxation for a while earlier than making this Bengali fried bread.

Whereas making Luchi Recipe, the breads will not be browned and are creamish white in colour. That is not like common wheat flour pooris which flip an attractive golden as soon as fried.

You would possibly discover it a bit of robust to puff the Luchi, but it surely nonetheless will likely be mushy and yummy. This additionally makes then distinct than their counterpart, as wheat pooris change into crisp and dense, when not hyped up correctly.

One of the best half about this Luchi Recipe is that you simply would possibly really feel like having increasingly more, since these are smaller in dimension than the wheat pooris. That concept of only one extra Luchi, is all the time tempting!

So, don’t suppose twice and make it for your loved ones and buddies. Have it for breakie, lunch or dinner. However do bear in mind to run the additional mile after consuming this sinfully decadent creation!

Step-by-Step Information

The way to make Luchi

Make Dough

1. In a mixing bowl, add 2 cups all-purpose flour, salt as required, 2 tablespoons ghee and some tablespoons water.

2. First, combine every thing together with your fingers in order that the ghee or moyen incorporates very effectively within the combination.

Then, knead the dough including water as required, until it’s easy, supple and mushy. The kneading must be completed rather well.

Cowl with a moist fabric and preserve for at least half-hour to most 1 hour.

Roll and Fry Luchi

3. Make lemon-sized balls from the dough and preserve them coated with the moist fabric.

4. Apply some oil on the ball earlier than rolling. Should you use flour for rolling, it will get browned in sizzling oil whereas frying and will get caught to the fried breads. Now, roll right into a disc of three to 4 inches diameter.

It’s tough to roll a maida poori, when oil is utilized. So, carry on rotating the chakla or the rolling board. Evenly apply strain to the rolling pin (belan) when rolling the Luchi.

5. Gently drop the Luchi in medium sizzling oil. When it begins to puff up, gently nudge and apply strain with a slotted spoon, in order that it puffs fully.

When the oil stops scorching, it means one aspect is cooked. Flip over and fry the opposite aspect.

These maida pooris received’t change into golden just like the common entire wheat pooris. Take away and drain Luchi on kitchen towels to take away extra oil.

6. Serve Luchi sizzling with Bengali Aloor Dom or any vegetable or lentil curry of your alternative.

The Bengali Luchi Mania

Ask a Bengali about their favourite breakfast pairings; greater than half of them will say Luchi-Aloor Dom. As, this pairing isn’t just meals, however a whole emotion and nostalgia too, for a lot of. It is likely one of the must-have combos throughout Durga Puja festivities too. Aloor Dom is a subtly spiced and candy potato curry. The Bengali relative of the dum aloo.

Once I made this poori first time at dwelling, I additionally served it with aloor dom. My household loved this mixture to bits. It was simply superior. For a change you’ll be able to even attempt having it with Suji Ka Halwa, Aamras or Punjabi Chole. You’ll be able to really relish sizzling Luchis with any of the Indian curries or a couple of sweets.

Along with these, there are lots of different methods a typical Bengali family will love their Luchi Recipe with. As an illustration, among the conventional methods to serve this fried, puffed bread is with Cholar Dal, Begun Bhaja, a easy shada aloor torkari (potato sabzi with Bengali spices), aloo tamatar jhol (potato and tomato curry) and some different dishes.

Bengalis even relish it with the night cha (tea). Sure, their thought of ‘cha and adda (casual, pleasant chat classes)’ is incomplete with no mouth-watering snack, the place the Luchi serves the aim, many a instances.

Knowledgeable Ideas

1. You need to combine the ghee/oil or moyen very effectively into the flour combination. Then, knead to a easy and mushy dough. After this, cowl it with a moist fabric and let it relaxation for a superb 30 to 60 minutes.
2. Don’t use dry flour for rolling the dough balls. It is because it will get browned within the sizzling oil whereas frying and even will get caught to the breads. As a substitute, apply some oil on the dough balls after which roll.
3. Whereas frying, gently nudge and apply strain with the slotted spoon in order that the breads puff fully. When the oil stops scorching, flip over and fry until the opposite aspect is cooked. These don’t brown like wheat Poori.
4. When fried, you will need to devour them instantly and never preserve them for later consumption. Nonetheless, when you have leftover dough, you’ll be able to refrigerate in an air-tight field and use inside 1 day.

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This Luchi recipe from the archives first printed in October 2013 has been up to date and republished on December 2022.