📝 About This Recipe
Luchi is the quintessential deep-fried flatbread of Bengal, celebrated for its snow-white appearance and delicate, melt-in-the-mouth texture. Unlike its whole-wheat cousin, the Poori, Luchi is crafted from refined flour and ghee, resulting in an elegant bread that puffs into perfect golden spheres. It is the soul of festive breakfasts and celebratory feasts, traditionally served alongside spicy potato curries or rich mutton gravies.
🥗 Ingredients
The Dough
- 2 cups Maida (All-purpose flour) (sifted for a smooth texture)
- 2 tablespoons Ghee (Clarified butter) (melted; used for 'moyan' or shortening)
- 1/2 teaspoon Sugar (helps with the subtle golden spotting)
- 1/2 teaspoon Salt (to balance the flavors)
- 3/4 cup Warm Water (added gradually as needed)
For Frying
- 2 cups Vegetable Oil (for deep frying; use a neutral oil with a high smoke point)
- 1 tablespoon Ghee (optional; added to the oil for extra aroma)
For Assembly
- 1 tablespoon Extra Vegetable Oil (to grease the rolling pin and surface)
👨🍳 Instructions
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1
In a large wide mixing bowl, sift the maida to ensure there are no lumps, creating a light and airy base for your dough.
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2
Add the salt, sugar, and the 2 tablespoons of melted ghee to the flour. This process of adding fat to the flour is called 'Moyan' and is crucial for a soft Luchi.
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3
Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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4
Slowly add the warm water, a little at a time, and begin kneading. The dough should be smooth, firm, and non-sticky—slightly stiffer than a standard pizza dough.
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5
Knead the dough vigorously for about 5-8 minutes until it becomes elastic and develops a slight sheen.
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6
Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes. This allows the gluten to relax, making the rolling process much easier.
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7
After resting, give the dough a quick 1-minute knead. Divide it into small, equal-sized balls (about the size of a large marble or walnut).
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8
Roll each ball between your palms until perfectly smooth and crack-free, then flatten slightly into a disc.
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9
Grease your rolling pin and rolling surface with a drop of oil. Do not use dry flour for dusting, as it will burn in the frying oil and turn it black.
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10
Roll each disc into a thin, even circle about 4-5 inches in diameter. Aim for uniform thickness to ensure the Luchi puffs up completely.
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11
Heat the vegetable oil in a deep kadhai or wok over medium-high heat. To test if it's ready, drop a tiny piece of dough; it should sizzle and rise to the surface immediately.
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12
Gently slide one Luchi into the hot oil. Using a slotted spoon, very lightly press down on the center or splash hot oil over the top to encourage it to puff.
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13
Once it puffs up like a balloon, flip it over immediately. Fry the other side for only 10-15 seconds. The goal is a pale cream color, not deep brown.
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14
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dough balls, frying one at a time.
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15
Serve immediately while hot and inflated for the best experience.
💡 Chef's Tips
The 'Moyan' (fat-to-flour ratio) is the secret to softness; never skip rubbing the ghee into the flour before adding water. Avoid using dry flour when rolling; use a tiny drop of oil on your rolling pin instead to keep the frying oil clean. Maintain the oil temperature—if it's too cold, the Luchi will be oily and won't puff; if too hot, it will brown too quickly. Always roll the Luchis with even pressure; any thin spots or tears will prevent the bread from trapping steam and puffing up.
🍽️ Serving Suggestions
Serve hot with 'Aloo Dum' (spicy slow-cooked potato curry) for the classic Bengali breakfast experience. Pair with 'Cholar Dal' (Bengal gram dal with coconut) for a traditional festive or wedding-style meal. For a sweet treat, dip fresh Luchis into 'Nolen Gur' (date palm jaggery) or serve with thick rice pudding (Payesh). Accompany with 'Begun Bhaja' (thick slices of turmeric-rubbed fried eggplant) for a simple yet soul-satisfying lunch.