Luchi is an unleavened and deep-fried Indian flatbread made exclusively by the people of states in the eastern region of India. Popularly known as ‘Bengali-style Luchi’, the dough is made with all-purpose flour, hence its pristine white appearance. Usually reserved for a special occasion, it is often paired with Bengali Mutton Roast or Kosha Mangsho, Chana Dal or Bengali Cholar Dal or Potato Curry or Niramish Aloo Dum.
The traditional recipe of luchi calls for it to be deep-fried in ghee or clarified butter, however, refined oil is equally good for this purpose.
In this post, I will tell you how we Bengalis make perfectly puffed up luchis at home on a regular basis. Plus why is it so special and what makes it different than regular pooris or other deep-fried Indian flatbreads.
Luchi is like therapy to Bengalis. The star of million celebratory festive menus, the perfect couple to ‘Kosha Mangsho’, the makeshift after-meal dessert with Sugar, the next morning’s breakfast with a cup of cha!
Oh! How could I forget the post-biyebari (Bengali Wedding) must breakfast of Luchi & Rosogolla’r Ros (sugar syrup). I know some of this might sound silly, but trust me when I say that Bengalis would have this with probably anything!
It is an indulgence by most standards. After all, why won’t it be? It is deep-fried, that too in ghee (sometimes!), made with refined flour or maida, as well call it. And on the top of everything, the diet goes straight out of the window when these fulko Bengali luchis (fulko means puffed up) comes to the plate.
Perfect side dishes to Luchis
I have an entirely separate blog post on this where I have discussed all the popular side dishes that are served with Luchis. You can read about these combos here.
Luchis & other Indian Flatbreads
There is wide range of flatbreads in Indian cuisine as wheat is staple in our diet. Among these, there are different types of deep-fried flatbreads, prominent ones being pooris and bhatureys.
Pooris are unleavened & most often made with whole wheat flour and can be flavoured as well. Bhatureys, on the other hand, are leavened flatbreads made with maida and yogurt, with a slightly tangy flavour.
How to make perfectly puffed up Luchis, everytime?
If you follow my lead here, you will get perfectly puffed or fulko, as we call it, luchis every time. The secret lies in the dough! As compared to a roti or chapati dough, it is tighter and much more elastic.
Here are some of the points to remember before you set off to making luchis:
- As I mentioned earlier it is made with maida or all-purpose flour. That makes it white with little golden spots, just how it is preferred
- Here, rubbing in of fat into the flour is a very important stage. So, ghee (clarified butter) or refined oil is added to the flour and rubbed properly till it holds shape when pressed into a fist. This makes the luchis flaky and crispy
- The dough has to be tight and smooth
- The luchis are rolled into thin discs, as thin as you can roll
- The temperature of ghee or oil for frying is very crucial. It has to be medium-low. Once you start frying the luchis, turn it low so that they don’t get brown before puffing up
- Serve immediately
How to make Bengali style Luchi – Ingredients list
- All-purpose Flour
- Ghee or Clarified Butter – alternate is any neutral oil like Sunflower Oil, etc.
Bengali Food, Flatbread Recipe, Indian Breads, Luchi Recipe
Servings: 15 Luchis
Calories: 121 kcal
Ghee or Refined Oil
- Ghee or Refined Oil to fry
Take the flour in a mixing bowl and mix the salt in it.
Now, add the 2 tablespoons of ghee or oil and rub it in.
Make a well at the centre and add water. Start kneading the dough.
Once it comes together nicely and becomes smooth, divide it into 15 equal portions
Heat the ghee or oil for frying the luchis. Meanwhile, roll the dough balls into thin discs. It should be as thin as wonton wraps.
Start frying once you have 5 luchis rolled out. Cover the rest of the dough with a damp cloth
Repeat the process till you have all the luchis ready. Serve hot.