Luchi is a deep-fried flatbread made of all purpose flour/maida that is typical of Bengali and oriya cuisine. This is very similar to Poori - the only difference is, for poori, you use Atta/wheat flour. A breakfast with luchi and simple Aloo tarkari - a classic combo - will make the day for any Bengali.
Luchi generally is served with aloo bhaja/fry, cholaar dal, aloo dum, begun bhaja, paanch phoron aloo.
- Maida/All purpose flour - 3 cups
- Oil to knead the dough - 2 tbsp
- Salt - 1/4 tsp
- Water - As required to knead the dough (about 1-1/2 cups)
- Oil - For deep frying
How To Prepare Luchi:
- Take the flour in a bowl and add salt and the oil. Mix the oil well with the flour. Then add water gradually and knead it into a soft dough. (Add water little by little or else the flour will become lumpy). Make sure it is not too soft or sticky. The end result should be smooth and soft enough to roll out. (If the dough is hard, sprinkle a little water and knead again).
- After making the dough, cover it and set it aside for half an hour. (This will make rolling out the luchis easier and they will turn out puffed up and soft).
- Divide the dough into equal sized small balls (slightly smaller than a lemon). Roll out each ball of dough into small even circles. (Use oil and not flour to roll out the luchis). Make sure they are neither too thin nor too thick.
- Heat oil in a kadai or a deep pan. The oil should not be smoking hot. To check if the oil is ready for frying, dip a corner of the rolled out dough in the oil. If you notice any bubbles, it means the oil is ready.
- Gently slide the luchi into the oil. (DO NOT just drop it into the oil or the oil will splash out). Press the luchi gently with the back of a slotted spatula, this will puff up the luchi instantly. Once one side turns light brown, flip to the other side and let it cook for some time. Remove it and keep it on a paper napkin to remove any excess oil.
- Repeat the process for the remaining balls.
- Serve luchis hot with Paanch Phoron Aloo, begun bhaja, Aloo dum or cholar dal.
- Do not roll out all the dough balls beforehand - there is a chance of the luchis turning out hard.
- Do not forget to add oil while mixing the flour or else the luchis will turn out hard.
- It is important to get the right texture of the dough -- smooth and soft. Knead the dough well, the more you knead it, the better.
- Always use oil to roll out the luchi.
- If you are using refrigerated dough - after taking out from the refrigerator, sprinkle a little flour on it and knead it for a few minutes.