‘Luchi’ is the most popular and delicious fried bread from Bengali cuisine. Traditionally, ‘Luchi’ is deep fried in ghee or clarified butter. ‘Pooris’ are also deep fried Indian bread which is fried in ghee in some parts of Northern and Western India, but they are made of whole wheat flour. Whereas ‘Luchi’ has to be made with all purpose flour (maida). Even while kneading the dough, ghee or oil is used as ‘moyan’. If you don’t want to fry them in ghee then deep fry the ‘Luchi’ in refined oil as I did. Or else you can mix some ghee with refined oil for frying.
I was resisting the idea of making ‘Luchi’ for a long time for obvious reasons…… However, since I wanted to post ‘Luchi’ recipe for Durga Pujo post. But due to my busy schedule and laziness, I couldn’t post ‘Luchi’ and ‘Cholar Dal’ post. However I just managed to post the recipe of ‘Cholar Dal’ few days before. We enjoyed ‘Luchi’ with ‘Cholar Dal’ and ‘Kumror Chokka’. ‘Luchi’ with ‘Niramish Aloor Dum’ combo is another famous option for breakfast or dinner. For a change you can even try having ‘Luchi’ with ‘Soojir Halua’. But ‘Luchi-Kosha Mangsho’ (Luchi-Mutton Kasha) is on the top of the list! You can serve ‘Luchi’ hot with ‘payesh’ (rice pudding) too.
- 2 cups Maida/All Purpose Flour
- 2 Tbsps Ghee/Clarified Butter – or Oil – 3 Tbsps
- Water – As required to knead the dough
- ½ tsp Salt
- Ghee or Oil – For deep frying
- In a large bowl add the flour, ghee and salt. Mix everything with your hand.
- Then knead the flour adding a little water at a time. The dough should be soft and smooth.
Cover the dough with a moist kitchen napkin/cloth and let it rest for minimum 30 minutes at room temperature.
- Make small lemon sized balls from the dough and cover them with the moist napkin.
- Apply some oil on the balls, roll each into a circle of about 3-4 inches.
- Heat ghee/oil for deep frying in a kadai or pan. The oil has to become hot.
- Gently slide the rolled circles into the hot oil. The Luchi will begin to puff up.
- Gently press with a spatula to completely puff up of the Luchi.
- When one side has become creamish turn over and fry the other side.
- Remove and drain Luchi on kitchen paper for the extra oil to be soaked.
- Serve Luchi hot with Niramish Aloor Dum, Hing dea Aloor Dum, Cholar Dal, Kumror Chokka, Kosha Mangsho, Niramish Dhokar Dalna, Chanar Kofta Curry or Chanar Dalna.