Luchi
AI-drafted · awaiting admin review
Soft, puffed deep-fried breads of refined flour, Bengal’s festive bread, eaten with dal, potato curry or sweets.
Region: West BengalOccasion: Festive breakfasts, Sunday mornings and pujasTime: 40 minServes: 4Vegetarian
Ingredients
- 2 cups maida (refined flour)
- 2 tbsp ghee or oil (moyan)
- ½ tsp salt
- About ¾ cup water
- Oil or ghee for deep-frying
Method
- Rub the ghee and salt into the flour until it holds together when pressed.
- Add water a little at a time and knead to a smooth, firm dough. Cover and rest for 20 minutes.
- Divide into small balls and roll each into a round about 10 cm across, using a dab of oil instead of dry flour.
- Heat oil until hot. Slip in one luchi, press it gently with a slotted spoon so it puffs, then turn once.
- Lift out while still pale, before it browns. Serve hot.
History
Luchi is the traditional festive bread of Bengali homes, made with refined flour rather than the whole-wheat flour used for puri in much of north India.
Significance
Luchi is offered at pujas and served at weddings and on holidays; the word is used in many Bengali sayings about good food.