Luchi is a deep fried Bengali specialty made with all purpose flour and is delicious with cholar dal or alur dum!
Luchi is the one of the first dishes that pops up in one’s mind when thinking about Bengali food. Deep fried flatbreads made from all purpose flour, luchis are what indulgence eating is all about! After all, once in a while, one must give in to the traditional foods. Have luchi with Bengali Chholar Dal and Heeng Chorchori or with Bengali Style Aloo Dum for a comfort Sunday brunch. And there is always Kosha Mangsho, one can’t say no to that ever.
While most people believe Bengali food is all about fish and sweets, trust me, there are so many savory dishes in Bengali food which are so amazing! The amazing Bengali Khichuri or the delicious tomato dates chutney makes a perfect lunch idea or the amazing Jhal moori for an evening snack! Who can resist the delicious poochkas which are sold on the streets, where the poochkawala fills up the pooris with some amazing potato filling! Even the vegetarian chops are so delicious to eat! Ask any Bengali and they will swear by the amazing vegetarian bhog which they get for Asthami during Durga Pooja!
Whether it is the begun baja (fried eggplant fritters) or the panch poran, each dish is so unique and delicious. The hint of mustard oil and the gentle spices bring out the flavors of the vegetables to create a delicious dish!
I love the Bengali cuisine and the sweets are sure to die for 🙂 One of my favorite book to get Bengali recipe is BongMom’s Cook Book. She has such a vast collection of Bengali recipes in the book and each one is made in such a simple manner that you can’t help but try it out in your kitchen!
Here is a simple recipe for Luchi! Trust me, you will reach out for that extra one after you have had your fill 🙂
- 3 cups all purpose flour
- 2 tbsps ghee or oil
- 1/2 tsp salt
- water warm for kneading
- Sift flour with salt once in a large bowl.
- Add oil or ghee to the same and mix till incorporated.
- Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading.
- Add a little more warm water if the dough feels very dry. We are looking at a firm dough.
- Knead for about 3-4 minutes till you have a smooth dough.
- Cover with the dough with a wet muslin cloth and let it rest for 15-20 minutes.
- Divide the dough in about 20 small round balls.
- Roll out each dough ball to 1/4 inch thickness and set them aside on flat dishes or similar.
- While you are rolling the luchis, heat the oil in a kadhai on medium heat.
- When the oil is hot, fry luchis for about 1 minute on both sides. We are not looking at browning them.
- Serve hot with Chholar Dal.
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