Luchi Recipe: Crispy and Fluffy

wellhealthorganic.com Luchi: Luchi, a cherished Bengali bread, is a deep-fried delight adored by many. Crafted from all-purpose flour, salt, and ghee or oil, it accompanies various Bengali delicacies.

Luchi

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Cuisine: Bengali
• Course: Breakfast
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

1. 2 cups all-purpose flour
2. 2 tablespoons Ghee or 2.5 tablespoons oil
3. ½ cup + 2 tablespoons water (or as needed)
4. Salt to taste
5. Oil or ghee for deep frying

Instructions:

Preparing Dough for Luchi:

1. In a bowl or large plate, combine flour, ghee, and salt.
2. Gradually add 1 or 2 tablespoons of water, mixing well.
3. Then, add about ½ cup of water and knead into a soft, smooth dough.
4. Adjust water as necessary for proper consistency.
5. Cover the dough with a moist kitchen napkin and let it rest for at least 30 minutes at room temperature.

Rolling and Frying Luchi:

1. Divide the dough into lemon-sized balls and cover with a moist napkin.
2. Apply some oil on each ball and roll into circles about 3 to 4 inches in diameter.
3. Heat oil for deep frying in a kadai or pan until hot.
4. To test the oil’s readiness, drop a small piece of dough; if it steadily rises, the oil is ready.
5. Gently place the dough circle into the hot oil; it will begin to puff up.
6. Use a spoon to gently nudge and ensure complete puffing.
7. Once one side turns golden brown and the sizzling subsides, flip and fry the other side.
8. Remove and drain excess oil on kitchen towels. Fry luchi in batches.

Also Read: Mushroom Masala

Serving Suggestions:

• Serve hot luchi with aloor dum, cholar dal, or your favorite Bengali vegetable or lentil curry.

Notes:

• Knead the dough until smooth and soft, adding water gradually.
• If the dough becomes sticky, incorporate more flour while kneading.
• If the dough feels tight or dry, add water accordingly.
• Fry luchi in moderately hot oil.
• Roll them evenly to ensure uniform puffing while frying; unevenly rolled luchi may not puff properly in the oil.