Luchi
Bengali deep-fried puffed bread made from refined wheat flour (maida), oil and salt. Light, white festive bread served with cholar dal or alur dom.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Wheat Flour (Atta) — 250 g (ground)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Heat the Mustard Oil in a deep kadhai to 180 C — a pinch of dough should rise at once.
- Rub a teaspoon of the hot Mustard Oil into the Wheat Flour with salt so the flour turns crumbly.
- Knead with about 120 ml water into a stiff, smooth dough and rest it 15 minutes under a damp cloth.
- Divide into 14 small balls and roll each into a 9 cm disc, using oil rather than dry flour to roll.
- Slide one disc into the hot oil and press the centre with a slotted spoon until it puffs into a ball.
- Flip and fry 20-25 seconds more — a luchi must stay white, never brown.
- Drain and serve hot, straight from the kadhai.
Common questions
- How many calories in one plate of Luchi?
- 365 kcal per plate.
- How much cooking time?
- 30 min — 15 min prep, 15 min cooking.