Luchi (Fried bread Bengali style)

Luchi is a fried puffed bread made with wheat flour, very typical of Bengali cuisine. Luchi-Dum aloo, Luchi-Ghugni or Luchi-Halwa are the most popular combinations in West Bengal and Bangladesh.

For its preparation, very few ingredients are needed, and the process is also very simple, although for a perfect and well-puffed “luchi” it is necessary to have practice and follow some steps. Usually prepared for the special occasion and festive season.

The dough is made with flour, a little bit of oil and water. It should be a smooth but little bit tighter. Then it is divided into small balls and flattened with a rolling pin to form small round discs. Lastly, deep-fried individually. While frying gently pushed down with the spoon so that they puffed completely. Traditionally they are fried in Ghee, but you can fry them in oil as I do.

Instructions:

-In a bowl put flour, salt, and oil. Mix until it looks crumbly.

-Add warm water little by little and knead until you get a smooth but firm dough.

-Cover the dough with a kitchen cloth or with plastic wrap and let it rest for 30 minutes.

-Then divide the dough into small balls about 4-5cm in diameter approximately. Cover them again with a kitchen cloth.

-Roll the balls into a round shape, about 10-11cm in diameter. You can put a little oil to avoid sticking. While rolling, put gentle pressure from the centre to outwards and roll them evenly.

-In a frying pan put plenty of oil on medium-high heat. When it is hot, drop one rolled dough.

-When it starts to rise, push it gently with the back of the spoon. It will be puffed up. Then flip and fry for a few seconds on the other side. Remove and put on a plate with a kitchen towel.

-Serve right away with Chana Dal or Dum Aloo.

Tips and Tricks:

• To stretch the dough, use oil instead of flour so that they do not stick to the surface.
• To know if the oil is hot enough, take a pinch of the dough and pour it into the oil. If it immediately rises forming bubbles around it, that is the optimal temperature.
• The frying process will take 20 seconds approximately, usually not very long.

Luchi (Fried bread Bengali style)

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr

Cuisine India

Servings 4

Calories 285 kcal

Ingredients

  

• 200g all-purpose flour
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• Warm water for kneading
• Oil for frying

Instructions

 

• In a bowl put flour, salt, and oil. Mix until it looks crumbly.
• Add warm water little by little and knead until you get a smooth but firm dough.
• Cover the dough with a kitchen cloth or with plastic wrap and let it rest for 30 minutes.
• Then divide the dough into small balls about 4-5cm in diameter approximately. Cover them again with a kitchen cloth.
• Roll the balls into a round shape, about 10-11cm in diameter. You can put a little oil to avoid sticking. While rolling, put gentle pressure from the centre to outwards and roll them evenly.
• In a frying pan put plenty of oil on medium-high heat. When it is hot, drop one rolled dough.
• When it starts to rise push it gently with the back of the spoon. It will be puffed up. Then flip and fry for a few seconds on the other side. Remove and put on a plate with a kitchen towel.
• Serve right away with Chana Dal or Dum Aloo.

Notes

Tips and tricks:

• To stretch the dough use oil instead of flour so that they do not stick to the surface.
• To know if the oil is hot enough, take a pinch of the dough and pour it into the oil. If it immediately rises forming bubbles around it, that is the optimal temperature.
• The frying process will take 20 seconds approximately, usually not very long.