Bengali Luchi
Luchi is a small white flour puri fried until it puffs, the Bengali counterpart to the wheat version.
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35 mintotal
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Active time includes a 15-minute dough rest before rolling and frying the luchis.
Method
In a mixing bowl, combine the maida, salt, and oil. Rub the oil into the flour until it resembles coarse breadcrumbs, known as moyan.
Add warm water in small increments and knead into a smooth, firm but pliable dough. Cover with a damp cloth and rest for 15-20 minutes.
15–20 min
Pinch small, even portions from the rested dough and roll them smoothly between your palms.
Grease the rolling pin and board lightly. Roll each ball into a thin, even circle without using dry flour.
Heat oil in a deep kadhai. Slide in one rolled luchi and press the center gently with a skimmer so it puffs quickly. Flip and fry for only a few seconds so it stays pale.
How to tell it's done
Luchi should be pale, soft, thin, and puffed, with a light delicate bite.
Getting it right
Tip
Keep the oil hot but the flame at medium-high. Luchi should puff quickly and stay pale, so remove it before it browns.
What to serve it with
Serve with Bengali aloo dum, cholar dal, begun bhaja, or a light potato curry.
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