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.

 Ingredients

  1. 200g all-purpose flour
  2. 1 tablespoon vegetable oil
  3. 1 teaspoon salt
  4. Warm water for kneading
  5. 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 a 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 the other side. Remove and put on a plate with a kitchen towel.

-Serve them 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)

Luchi (Fried bread Bengali style)

Prep Time 20 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 1 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 a 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 the other side. Remove and put on a plate with a kitchen towel.
  • Serve them 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.

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