Luchi

Luchi, a favorite snack or Jol-Khabar of the Bengal region, is a puffed, deep fried flatbread. However, it can be eaten as a complete meal for breakfast, lunch or dinner. Luchi needs only a few ingredients.

Ingredients

(For twenty Luchis)

Principle

1. First make the dough with flour.

2. Then make dough balls and roll the balls into 3 to 4 inch circles.

3. Fry the discs in the hot oil.

Procedure

1. Measure 2 cups of flour in a large mixing bowl.

2. Add salt.

3. Add about 3 tsp. oil.

4. Mix together for several minutes till the oil completely mixes with the flour.

5. Add water in small increments and mix after each addition.

6. This is to make sure that you have about the right amount of water.

7. But if it is too liquid, you can add some more flour.

8. Knead the mixture to smooth the dough to the right consistency.

9. Cover it.

10. And set it aside for about 20-30 minutes.

11. Make small balls from the dough.

12. Roll the balls into flat circles using traditional rolling pin. Or one can use an electric tortilla maker.

13. Set a wok on the stove and turn on the heat.

14. Add the rest of the oil for deep frying.

15. When the oil is close to smoking hot, add the raw discs.

16. Carefully spread the hot oil over the discs.

17. The oil being splashed on top of the luchis will make them puff up nicely.

18. Very gently push the luchi down in oil with the spoon so that the air spreads out and they puff up evenly.

19. Turn it over once to fry the other side.

20. When the color turns a shade darker, remove it with a slotted spoon.

21. Place it on a tray, lined with paper towel to drain the excess oil.

22. And then repeat this procedure to fry the remaining raw luchis.

This completes the luchi preparation. Luchi can be served with either chhola daal or Alu dom, fried potato or meat curry. And sometimes even with favorite sweets like sondesh or roshogolla.

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