Bengali Luchi ! | How to make Bengali Luchi !

By Swapna Sunil  |  26th Feb 2017  |  
4.5 from 2 reviews Rate It!
  • Bengali Luchi !, How to make Bengali Luchi !
Bengali Luchi !by Swapna Sunil
  • Prep Time

    20

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

23

2

About Bengali Luchi ! Recipe

Luchi is a deep-fried flatbread made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine.These puffed breads are eaten with comforting aloo curries mainly for breakfast.

Bengali Luchi !, a deliciously finger licking recipe to treat your family and friends. This recipe of Bengali Luchi ! by Swapna Sunil will definitely help you in its preparation. The Bengali Luchi ! can be prepared within 20 minutes. The time taken for cooking Bengali Luchi ! is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Bengali Luchi ! step by step. The detailed explanation makes Bengali Luchi ! so simple and easy that even beginners can try it out. The recipe for Bengali Luchi ! can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bengali Luchi ! from BetterButter.

Bengali Luchi !

Ingredients to make Bengali Luchi !

  • 2.5 Cups : all purpose flour
  • 2 tbsp : ghee
  • 1/2tsp : salt
  • oil for Deep frying
  • Warm water for kneading

How to make Bengali Luchi !

  1. Sift the flour with salt into a large mixing bowl. Add ghee to the sifted flour and mix till incorporated.
  2. Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading.
  3. Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.
  4. Knead for about 3-4 minutes till you have a smooth dough, like you will need when making poori.
  5. Cover with the dough with a wet muslin cloth and let it rest for 15-20 minutes.
  6. Divide the dough in to about 20 small round balls of equal size. Roll out each portion into a perfect round using a rolling pin that is a 1/4 thick.
  7. Meanwhile, heat the oil in a kadhai placed on medium heat, to begin deep frying the luchi. When the oil is hot, gently slide the rolled out luchi, one by one, into the kadhai. Fry for a minute on either sides, till they are puffy and cooked.
  8. Remove from the oil with a slotted spoon and drain on kitchen towel.
  9. Serve them hot with any Aloo gravy or Chhole like me!

My Tip:

Do not brown the luchi as traditional Luchi are puffed white poori.

Reviews for Bengali Luchi ! (2)

Nahida Akter8 months ago

Very nice.
Reply

Bindiya Sharma2 years ago

looks lovely!
Reply

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