📝 About This Recipe
Luchi is the quintessential Bengali deep-fried flatbread, celebrated for its snow-white appearance and delicate, flaky texture. Made from premium refined flour, it puffs up into a beautiful, airy orb when dropped into hot oil, offering a melt-in-the-mouth experience that is purely addictive. Whether served at a festive breakfast or a celebratory dinner, these ethereal discs are the heart and soul of Bengali comfort food.
🥗 Ingredients
The Dough (Moyan & Base)
- 2 cups Maida (Refined All-Purpose Flour) (sifted to ensure lightness)
- 1 tablespoon Fine Semolina (Suji) (adds a subtle hint of crispness)
- 2 tablespoons Ghee (Clarified Butter) (at room temperature for the shortening)
- 1/2 teaspoon Fine Sea Salt
- 1/2 teaspoon Granulated Sugar (helps with the subtle golden hue)
- 3/4 cup Lukewarm Water (added gradually as needed)
- 1/4 teaspoon Nigella Seeds (Kalo Jeera) (optional, for a nutty aroma)
For Frying & Rolling
- 2 cups Neutral Vegetable Oil (for deep frying)
- 1 tablespoon Extra Ghee (added to the frying oil for a rich aroma)
- 1 teaspoon Vegetable Oil (for greasing the rolling pin and board)
👨🍳 Instructions
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1
Sift the maida and semolina into a large wide-mouthed mixing bowl to aerate the flour and remove any lumps.
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2
Whisk in the salt, sugar, and optional nigella seeds until evenly distributed through the dry mixture.
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3
Add the 2 tablespoons of ghee to the flour. This is the 'moyan' process—rub the ghee into the flour using your fingertips until the texture resembles fine breadcrumbs.
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4
Test the moyan by pressing a handful of flour in your palm; it should hold its shape but crumble easily when poked. This ensures a flaky luchi.
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5
Make a well in the center and add the lukewarm water a little at a time, mixing with your other hand.
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6
Knead the mixture into a smooth, pliable, and semi-firm dough. It should be slightly firmer than standard roti dough and not sticky.
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7
Continue kneading for 8-10 minutes. The more you knead, the more elastic and soft the luchis will be.
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8
Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes. This allows the gluten to relax for easy rolling.
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9
After resting, give the dough a final quick knead and divide it into 12-15 equal-sized small balls (lechi). Roll them between your palms until smooth.
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10
Lightly grease your rolling board and rolling pin with a drop of oil. Do not use dry flour for dusting, as it will burn in the frying oil.
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11
Roll each ball into a thin, even circle about 4 to 5 inches in diameter. Ensure the edges are not thicker than the center.
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12
Heat the vegetable oil and 1 tablespoon of ghee in a deep kadhai or wok over medium-high heat. Test the heat by dropping a tiny piece of dough; it should sizzle and rise instantly.
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13
Carefully slide one rolled luchi into the hot oil from the side to avoid splashing. It will sink and then immediately float to the top.
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14
Gently press the surface of the luchi with a slotted spoon (jhajhri) in a circular motion. This pressure encourages it to puff up like a balloon.
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15
Flip the luchi and cook for 10-15 seconds on the other side. Aim for a pale cream color rather than brown. Drain on paper towels and serve immediately.
💡 Chef's Tips
The secret to a perfect luchi is the 'moyan' (shortening); ensure the ghee is thoroughly rubbed into the flour before adding water. Always use oil instead of flour to roll the luchis to keep your frying oil clean and your luchis white. If the oil is too cold, the luchi will absorb excess fat and won't puff; if too hot, it will brown before cooking through. Resting the dough is non-negotiable; it prevents the dough from shrinking back when you try to roll it out. For the most authentic experience, use a heavy-bottomed iron kadhai which maintains consistent heat throughout the frying process.
🍽️ Serving Suggestions
Pair with 'Niramish Alur Dum' (spicy Bengali potato curry) for the ultimate traditional breakfast. Serve alongside 'Cholar Dal' garnished with coconut chips for a classic festive combination. Enjoy with 'Kosha Mangsho' (slow-cooked mutton curry) for a decadent and hearty weekend lunch. Dip into fresh 'Nolen Gur' (date palm jaggery) or serve with 'Suji Halwa' for a delightful sweet and savory contrast. Serve with a side of 'Begun Bhaja' (crispy fried eggplant slices) and a hot cup of Darjeeling tea.