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luchi recipe
Luchi is a deep fried and much loved Bengali bread. Luchi is made with all purpose flour, salt and ghee/oil and is served with some Bengali delicacies.
Prep Time
1
hour
hr
Cook Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Breakfast
Cuisine:
Bengali
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
10
Luchi
Calories:
154
kcal
Author:
Dassana Amit
Ingredients
2
cups
all-purpose flour
2
tablespoons
Ghee
or 2.5 tablespoon oil
½
cup + 2 tablespoons
water
or add as required
salt
as required
oil
or ghee for deep frying, as required
US Customary
-
Metric
Instructions
Preparing dough for luchi
In a bowl or a large plate (tray) first add the flour, ghee and salt.
Add 1 or 2 tablespoons of water and mix everything with your hands or with a spatula.
Then add about ½ cup of water and begin to knead the flour.
Add water as required and knead very well. The dough should be soft and smooth.
Cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature.
Rolling and frying luchi
Make lemon sized balls from the dough and cover them with the moist napkin.
Apply some oil on the balls, roll each into a circle of about 3 to 4 inches.
Heat oil for deep frying in a kadai or pan. The oil has to become hot.
Drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.
Gently drop the dough circle into the hot oil. The luchi will begin to puff up.
Gently nudge with a spoon to help in the complete puffing up of the luchi.
When one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.
Remove and drain on kitchen towels for the extra oil to be soaked. Fry luchi in batches this way.
Serve Luchi hot with aloor dum, cholar dal or any of your preferred Bengali vegetable or lentil curry.
Notes
Remember to knead dough to smooth and soft. Add water in portions while kneading.
If the dough becomes sticky, add some flour and knead.
If the dough is tight or looks dry, add some water.
Fry luchi in moderately hot oil.
Roll them to an even thickness so that they puff up while frying. Unevenly rolled luchi won't puff in the oil.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
117
mg
|
Potassium:
27
mg
|
Fiber:
1
g
|
Sugar:
0.1
g
|
Vitamin B1 (Thiamine):
0.2
mg
|
Vitamin B2 (Riboflavin):
0.1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
0.01
mg
|
Vitamin E:
2
mg
|
Vitamin K:
0.3
µg
|
Calcium:
4
mg
|
Vitamin B9 (Folate):
46
µg
|
Iron:
1
mg
|
Magnesium:
6
mg
|
Phosphorus:
27
mg
|
Zinc:
0.2
mg