Very popular deep-fried puffed bread from the Bengali cuisine prepared with all-purpose flour is luchi. Just as bhatura is to chole in the Punjabi cuisine, so is Luchi to Bengali Dum Aloo in Bengali cuisine. Luchi also pairs well with cholar dal etc. Well, for a non-Bong, making luchi can be tough. It was tough for me too. The dough needs to be perfect to make good luchi. It calls for good muscle works for 10-12 minutes. However, when nailed, it teams up beautifully with Dum Aloo to make a perfect meal.
There are a number of puffed Indian bread just like luchi such as poori, bhatura, etc. However, the difference exists. Poori is one of the most common puffed deep-fried Indian bread. When poori is prepared with all-purpose flour i.e. maida, it becomes luchi. However, further what I observed was that the dough for luchi is a bit tricky. And needs a good knead. Next talking about luchi and bhatura, the dough for bhatura is a fermented one. Bhatura is a leavened bread whereas luchi is unleavened bread. Here are the ingredients required for Bengali Luchi:
All-purpose flour: Traditionally luchi is prepared using only all-purpose flour. However, a combination of all-purpose flour and whole wheat flour can be used in equal proportion for the healthier version of luchi.
Oil: Oil or ghee is added while preparing the dough for luchi as well as for frying. Traditionally ghee is used, however, I have used oil and it worked absolutely fine.
Salt or sugar: Sugar gives a gorgeous color to the luchi. However, if you are looking for purely white luchi, skip the sugar.
Warm Water: Warm water should be added gradually to knead the dough for luchi.
Serve it hot with absolutely flavorsome Niramish Dum Aloo.
1.This recipe makes 15-18 luchi.
2.In a mixing bowl add in the ingredients for luchi i.e. 2 cups of all purpose flour (maida), 2 tbsp of oil, 2 tsp of sugar and ½ tsp salt or salt to taste.
3.Mix everything well using fingers.
4.Add warm water gradually. And bring the dough together.
5.Knead the dough for a good 10 minutes.
6.Make a smooth and pliable dough.
7.Cover with a damp cloth and leave it to rest for 30 minutes at least.
8.After 30 minutes, divide the dough into small portions. Make absolute smooth balls for luchi. Tuck in all the ends at the bottom to avoid cracks on the top.
9.Roll it into approximately 4-5 cm of diameter.
10.Heat enough oil. Once it is hot, reduce the flame to low. And add the luchi.
11.Fry it till it puffs. Flip and fry for minute more. And take out on a plate.
12.Serve hot. Bon appétit!
PREP TIME 20 minutes + 30 minutes resting time
COOK TIME 30 minutes
TOTAL TIME 50 minutes + 30 minutes passive time
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