📝 About This Recipe
Luchi is the crown jewel of Bengali breakfast and festive spreads, a deep-fried puffed bread made from refined flour that is as ethereal as a summer cloud. Unlike its whole-wheat cousin, the Poori, a perfect Luchi is prized for its pale, creamy complexion and a delicate, melt-in-the-mouth texture. Whether served at a Durga Puja feast or a slow Sunday morning, these golden discs represent the ultimate comfort food of Eastern India.
🥗 Ingredients
The Dough Base
- 2 cups Maida (All-purpose flour) (sifted for a smoother texture)
- 2 tablespoons Ghee (Clarified butter) (for 'Moyon' or shortening)
- 1/2 teaspoon Salt (fine grain)
- 1/2 teaspoon Sugar (optional, helps with subtle flavor balance)
- 3/4 cup Warm Water (added gradually as needed)
For Frying
- 2 cups Vegetable Oil (high smoke point oil like sunflower or canola)
- 1 tablespoon Ghee (added to the frying oil for extra aroma)
Rolling Essentials
- 1 tablespoon Vegetable Oil (for greasing the rolling pin and board)
👨🍳 Instructions
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1
In a large wide mixing bowl, sift the all-purpose flour to remove any lumps and ensure a light, airy dough.
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2
Add the salt, sugar, and the 2 tablespoons of ghee to the flour. Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs; this process, known as 'Moyon', is crucial for the signature flaky texture.
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3
Slowly drizzle in the warm water, a little at a time, while mixing with your other hand. You want to bring the dough together without making it sticky.
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4
Knead the dough vigorously for about 5-8 minutes until it becomes smooth, pliable, and develops a slight elasticity. It should be firmer than a pizza dough but softer than a cracker dough.
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5
Cover the dough with a damp kitchen towel or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making rolling much easier.
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6
After resting, give the dough a quick 1-minute knead. Divide the dough into equal-sized small balls (roughly the size of a large marble or a walnut).
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7
Roll each ball between your palms to make them perfectly smooth and crack-free. Flatten them slightly into small discs.
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8
Lightly grease your rolling pin (belan) and the rolling board (chakla) with a drop of oil. Do not use dry flour for dusting, as it will burn in the hot oil and cloud it.
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9
Roll out each disc into a circle about 4-5 inches in diameter. Aim for an even thickness; if one side is thinner, it may not puff up properly.
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10
Heat the vegetable oil and a tablespoon of ghee in a deep kadai or wok over medium-high heat. To test the heat, drop a tiny piece of dough into the oil—if it rises to the surface immediately with a sizzle, the oil is ready.
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11
Gently slide one Luchi into the hot oil from the side of the pan to avoid splashing. Within seconds, it will surface.
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12
Using a slotted spoon, very gently press down on the Luchi or splash hot oil over the top. This encourages it to puff up like a balloon.
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13
Once puffed, flip it over immediately. Cook for only 10-15 seconds on the second side. The goal is to keep the Luchi white or pale cream, not golden brown like a Poori.
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14
Remove with the slotted spoon, draining excess oil against the side of the pan, and place on a plate lined with paper towels.
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15
Repeat with the remaining dough discs, serving them immediately while they are still hot and inflated.
💡 Chef's Tips
The 'Moyon' (shortening) is key; ensure the ghee is well-incorporated before adding water for a melt-in-mouth feel. Never use flour for rolling; use a tiny bit of oil to prevent the frying oil from getting dirty and burnt. Maintain the oil temperature; if the oil is too cold, the Luchi will be greasy and won't puff; if too hot, it will brown too quickly. Always roll the Luchis with even pressure to ensure there are no thin spots that might tear and prevent puffing.
🍽️ Serving Suggestions
Classic Pairings: Serve hot with 'Cholar Dal' (Bengal gram lentils with coconut). Festive Style: Pair with 'Aloo Dum' (spicy slow-cooked potato curry). Sweet Treat: Dip into 'Suji Halwa' or serve with a piece of 'Nolen Gur' (date palm jaggery). Non-Veg Delight: Enjoy with 'Kosha Mangsho' (slow-cooked mutton curry) for a traditional Sunday lunch. Beverage: A hot cup of Masala Chai is the perfect companion.