Luchi Recipe

 Luchi Recipe

A most popular dish which is an obsession of the people of Bengal, is the luchi recipe. This recipe is prepared with all-purpose flour(maida) and is deep-fried in oil or ghee. Luchi recipe is a traditional recipe that is a Bengali style and is served with many other recipes like aloo posto, begun bhaja, cholar dal, aloo dum, dhokar dalna, etc. This recipe is mostly prepared in the subcontinents of east India and is prepared also during any occasion, festivals like Durga puja, etc.

Luchi Recipe

Prep Time:- 1 hour

Cook Time:- 25minutes

Course:- Breakfast

Diet:- Vegetarian

 

 Fact about Luchi

 

The maida needs to be kneaded rolled into flatbread and then deep fried with ghee or oil in this luchi recipe. This luchi is also called fulko luchi which means puffed up. For preparing this recipe, ghee or oil is used, where oil is mixed with ghee sometimes since ghee is costlier. Oil or ghee is also used at the time of kneading the dough that is moyen which enhances the soft, fluffy texture of the luchi. Luchi recipe is very nostalgic and this recipe is one of the assets of the Indian culinary skill and culture. Since I belong to a joint family, this recipe has always been common in my house as a morning breakfast where family gather together, especially on Sunday. In bhaifota, poila boisakh, and luchi is a special menu added to this occasion. My mom generally serves this luchi with aloo dum, payesh, halwa, etc. Here I have provided step-by-step instructions for this recipe along with the photos. I have included all the tips and tricks that will make it easier for you to prepare this recipe. Since maida does not suit me, so I have used wheat flour to prepare this luchi.

Ingredients

 

1) All-purpose flour/ maida 2cups

2) Ghee or oil 2 to 3 tablespoons

3) Water as needed

4) Oil for deep frying

5) Salt to taste

 

Procedures to prepare luchi recipe:-

 

Step 1) For the preparation of dough, in a mixing bowl add 2 cups of all-purpose flour(maida), I have used wheat flour instead, the choice is yours depending upon your health. 2 tablespoons of ghee or white oil and water as required.

Step 2) Mix everything well, so that this moyen makes the dough soft and fluffy.

Step 3) Knead the dough with water as required until it becomes smooth. Take time and knead the dough properly. Cover the dough with a moist cloth and keep aside for 30 minutes.

Step 4) Make small round balls from the dough and keep them aside with a moist cloth.

Step 5) Take the rolling pin that is the belan and rotate the small dough balls into medium size. Some use oil on the ball while rolling while others use flour. Do not give more flour, as it becomes brown in hot oil.

Step 6) While rotating the dough balls with a rolling pin see that the pressure is given from all sides evenly. The texture of the luchi and its puffiness depends on proper rolling to flatbread.

Step 7) Heat the oil in a medium flame and drop the luchi. Gently put the pressure on all sides as it puffs up. Cook it on both sides. Put the luchi on a tissue paper or kitchen towel to remove or drain the excess oil.

Step 8) Serve this puffed luchi hot with cholar dal, aloor dom, or any curry as per your choice.

Expert Tips

 

1) While rolling the dough ball try to apply pressure on all the sides evenly so that the luchi gets puffed properly.

 

2) Do not over-fry the luchi as it will become stiff and harder.

 

3) You must consume the hot luchi immediately after making it since the puffiness will remove after a few minutes.

 

4) Knead the dough properly as the luchi will become soft fluppy and smooth texture on proper kneading.

FAQs

1) Can I make luchi with wheat flour?

Ans. If you have health issues you can use wheat flour. But traditionally if you want to make proper luchi then you have to use all-purpose flour(maida) to make the luchi.

2) Why oil is soaked in luchi?

Ans. If you don’t heat the oil properly, then the excess oil is soaked inside the luchi which is not at all good for health.

3) Can I use oil instead of ghee?

Ans. Ghee tastes better than oil, but if you want to use oil you can do so.

4) Can I refrigerate it?

Ans. Yes, you can refrigerate the luchi in an airtight container for 2 to 3 days, but remember that the puffiness will be lost and it will become sticky.

*** Thank you***