As amusing as it could sound, Luchi is the quintessential Bengali type poori that isn’t simply an obsession of the folks of Bengal, but additionally foodies around the globe. To take pleasure in it, you actually must be a true-blue epicure, in any other case the concept of this particular poori won’t actually go down very nicely with you. It is because a basic 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 assume twice, doesn’t it?
About Luchi
An fascinating truth concerning 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 overrated. Since this particular poori is product of maida, it’s white in colour. Additionally, one other manner of claiming the identify is fulko Luchi, the place ‘fulko’ means overrated. You possibly can even name it Maida Puri.
I had been resisting the concept of posting the Luchi Recipe, for apparent causes, since a very long time. Nonetheless, given its reputation and significance, particularly in the course of 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 product of complete wheat flour (atta) and never maida.
This ghee goes into the Luchi Recipe whilst you knead the dough as nicely. A normal method to discuss with this addition is ‘moyen,’ as we name it in Punjabi. You should use oil as a substitute of ghee for this in addition to for frying the breads too.
Mainly, the aim of the ‘moyen’ is to provide the Luchi a gentle texture as soon as it’s fried. So, if you’d like that end result, be slightly liberal with ghee or oil whereas kneading the dough.
On this recipe of mine, I’ve added 2 tablespoons ghee. The dough additionally needs to be kneaded rather well and allowed to relaxation for a while earlier than making this Bengali fried bread.
Whereas making Luchi Recipe, the breads should not browned and are creamish white in colour. That is in contrast to common wheat flour pooris which flip a lovely golden as soon as fried.
You would possibly discover it slightly powerful to puff the Luchi, however it nonetheless shall be gentle and yummy. This additionally makes then distinct than their counterpart, as wheat pooris grow to be crisp and dense, when not overrated correctly.
The perfect half about this Luchi Recipe is that you just would possibly really feel like having increasingly, 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 assume twice and make it for your loved ones and pals. 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
Methods 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 arms in order that the ghee or moyen incorporates very nicely within the combination.
Then, knead the dough including water as required, until it’s easy, supple and gentle. The kneading needs to be accomplished rather well.
Cowl with a moist material and hold for no less than half-hour to most 1 hour.
Roll and Fry Luchi
3. Make lemon-sized balls from the dough and hold them lined with the moist material.
4. Apply some oil on the ball earlier than rolling. For those who 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 troublesome 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 utterly.
When the oil stops scorching, it means one aspect is cooked. Flip over and fry the opposite aspect.
These maida pooris received’t grow to be golden just like the common complete 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 an entire emotion and nostalgia too, for a lot of. It is among 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.
After I made this poori first time at house, I additionally served it with aloor dom. My household loved this mix to bits. It was simply superior. For a change you may even attempt having it with Suji Ka Halwa, Aamras or Punjabi Chole. You possibly can truly relish sizzling Luchis with any of the Indian curries or just a few sweets.
Along with these, there are lots of different methods a typical Bengali family will love their Luchi Recipe with. As an example, 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 occasions.
Professional Ideas
- It’s important to combine the ghee/oil or moyen very nicely into the flour combination. Then, knead to a easy and gentle dough. After this, cowl it with a moist material and let it relaxation for an excellent 30 to 60 minutes.
- 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.
- Whereas frying, gently nudge and apply strain with the slotted spoon in order that the breads puff utterly. When the oil stops scorching, flip over and fry until the opposite aspect is cooked. These don’t brown like wheat Poori.
- When fried, you have to devour them instantly and never hold them for later consumption. Nonetheless, you probably have leftover dough, you may refrigerate in an air-tight field and use inside 1 day.
FAQs
The primary distinction is that whereas in a Luchi Recipe, the first ingredient is all-purpose flour (maida), in a poori recipe it’s complete wheat flour (atta). Additionally, the Bengali pooris don’t brown whereas frying, like their North Indian counterparts.
Be sure that to have the proper temperature of oil whereas frying. For those who fry the Luchi in oil which isn’t sizzling sufficient or is heat, then the breads will take in an excessive amount of oil.
Not likely. To maintain the standard Bengali essence intact, it’s higher to make use of all-purpose flour or maida to make Luchi. If you’re utilizing complete wheat flour or atta, then it should grow to be a North Indian poori.
Sure, actually it’s. Though, a basic Luchi Recipe will all the time recommend utilizing ghee within the dough in addition to to fry the breads. However you need to use oil as nicely, rather than ghee.
Extra Indian Bread Recipes To Strive!
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luchi recipe
Luchi is a deep fried and far beloved Bengali bread. Luchi is made with all function flour, salt and ghee/oil and is served with some Bengali delicacies.
Prep Time 1 hr
Cook dinner Time 30 minutes
Whole Time 1 hr 30 minutes
Stop your display from going darkish whereas making the recipe
Getting ready dough for luchi
In a bowl or a big plate (tray) first add the flour, ghee and salt.
Add 1 or 2 tablespoons of water and blend every thing together with your arms or with a spatula.
Then add about ½ cup of water and start to knead the flour.
Add water as required and knead very nicely. The dough must be gentle and easy.
Cowl the dough with a moist kitchen serviette and let it relaxation for minimal half-hour at room temperature.
Rolling and frying luchi
Make lemon sized balls from the dough and canopy them with the moist serviette.
Apply some oil on the balls, roll every right into a circle of about 3 to 4 inches.
Warmth oil for deep frying in a kadai or pan. The oil has to grow to be sizzling.
Drop a small piece of the dough within the oil and if it comes up steadily from the underside, it means the oil is prepared for the luchi to be fried.
Gently drop the dough circle into the recent oil. The luchi will start to puff up.
Gently nudge with a spoon to assist in the whole puffing up of the luchi.
When one aspect has grow to be creamish and the oil has stopped scorching, flip over and fry the opposite aspect.
Take away and drain on kitchen towels for the additional oil to be soaked. Fry luchi in batches this fashion.
Serve Luchi sizzling with aloor dum, cholar dal or any of your most popular Bengali vegetable or lentil curry.
- Keep in mind to knead dough to easy and gentle. Add water in parts whereas kneading.
- If the dough turns into sticky, add some flour and knead.
- If the dough is tight or appears to be like dry, add some water.
- Fry luchi in reasonably sizzling oil.
- Roll them to a fair thickness in order that they puff up whereas frying. Inconsistently rolled luchi received’t puff within the oil.
Diet Details
luchi recipe
Quantity Per Serving
Energy 154 Energy from Fats 63
% Each day Worth*
Fats 7g11%
Saturated Fats 2g13%
Polyunsaturated Fats 0.4g
Monounsaturated Fats 4g
Ldl cholesterol 8mg3%
Sodium 117mg5%
Potassium 27mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 0.1g0%
Protein 3g6%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.01mg1%
Vitamin E 2mg13%
Vitamin Okay 0.3µg0%
Calcium 4mg0%
Vitamin B9 (Folate) 46µg12%
Iron 1mg6%
Magnesium 6mg2%
Phosphorus 27mg3%
Zinc 0.2mg1%
* % Each day Values are primarily based on a 2000 calorie weight loss program.
This Luchi recipe from the archives first revealed in October 2013 has been up to date and republished on December 2022.
