Bengali Luchi Recipe
Bengali Luchi Recipe Making
(Soft, Puffy, and Golden – The Heart of a Bengali Breakfast)
Luchi is a classic Bengali delicacy — soft, puffed, deep-fried flatbreads made from refined flour. Unlike the North Indian puri, which uses whole wheat flour, luchi is made with maida (all-purpose flour), giving it a light, melt-in-the-mouth texture. It’s typically served with Cholar Dal, Aloor Dum, or even a simple sprinkle of sugar for children.
🌿 Ingredients
Maida (all-purpose flour) – 2 cups
Salt – ½ tsp
Ghee or oil – 1 tbsp (for kneading)
Water – as needed (lukewarm)
Oil – for deep frying
Preparation
Make the Dough
In a mixing bowl, combine maida and salt.
Add ghee (or oil) and mix using your fingertips until the flour turns crumbly.
Gradually add water and knead into a smooth, firm dough — not too soft.
Cover with a damp cloth and rest for 15–20 minutes.
Divide and Roll
Divide the dough into small lemon-sized balls.
Roll each ball into a smooth round disc (about 4–5 inches diameter).
Dust lightly with flour if needed, but avoid excess — luchis should remain white and smooth.
🔥 Frying the Luchis
Heat the Oil
Heat oil in a deep pan or kadhai on medium-high flame.
To test, drop a small piece of dough — if it rises immediately, the oil is ready.
Fry the Luchi
Gently slide one rolled luchi into the hot oil.
Lightly press with a slotted spoon — it will puff up beautifully!
Flip and fry both sides until lightly golden (not brown).
Remove and drain on paper towels.
Repeat
Fry the remaining luchis one at a time, maintaining oil temperature.
🍛 Serving Suggestion
Serve hot, puffy Luchis with:
Cholar Dal (sweet Bengal gram dal)
Aloor Dum (spicy potato curry)
Sujir Halwa (semolina pudding)
or even a dollop of ghee and sugar for a nostalgic Bengali treat.