Luchi needs no introduction. We the Bengalis often love to call it Fulko Luchi as it is puffy and round in shape. If it is not puffy enough, it is not Luchi. As I am writing this and remembering what I had today for breakfast, my mouth is literally watering. Today morning it was Luchi-Cholar Dal and it will be Luchi-Mangsho tomorrow 😛
Bengalis love Luchi and it is their most favourite breakfast option. Paired with Cholar Dal, Kosha Mangsho, Aloo Dum, Sada Aloo Torkari, Aloo Bhaja, Begun Bhaja or any other dry or semi-gravy dish, Luchi can actually make you go gaga over it. Also, many people have the notion that Luchi and Poori are the same, but in reality, they are not. Among other differences that Luchi and Poori have, the main being that Luchi is made typically with maida and Poori is made with atta.
Although Luchi is easy to make but few tricks needed when you are targeting for perfectly puffy Luchi. How perfect your Luchi is going to be entirely depends on the proportion of the ingredients and how you knead the dough. The trick is that the number of cups of maida you are taking should be directly proportional to the number of table-spoons of refined oil you are adding to it. Also, always use lukewarm water and never fry over high flame. To know more, please refer to the recipe below.
- 3 cup maida (all purpose flour)
- 1/2 tea-spoon salt
- 3 table-spoon refined oil for dough + more for deep frying
- lukewarm water, as required
- In a mixing bowl mix maida, salt and oil together and crumble. The trick is, if you hold and press some flour with fist it should come to a shape but should break immediately with a light touch.
- Now, add water portion by portion and knead a dough. The dough should not be too soft or too tight. Cover and let it rest for 30 minutes.
- Cut small and equal portions from the dough.
- Grease the surface with some oil where you are rolling and also grease your rolling pin.
- Roll one by one maintain equal size. Do not roll them too thick or too thin, rather, just optimum. Also, roll them evenly from centre to the edges.
- Heat sufficient oil in a deep bottom wok. Once the oil is properly heated, lower the flame.
- Add one rolled Luchi to the oil and press lightly with the spatula. It will help the Luchi to puff. Once it’s puffy, turn. Remove from the oil and transfer to a large vessel.
- In the same way fry the entire batch one by one.
- Do not over-fry the Luchis. The idea is to keep them as white as possible. If it is puffy it is well fried.
- Your Luchi or Fulko Luchi is ready to be served now.
Serve hot with your desired dish. If you don’t feel like preparing anything to have with Luchis then don’t worry. You can have them simply with sugar or milk cream – they will taste heavenly.
Enjoy this authentic Bengali dish and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.