Bengali Luchi Recipe | Luchi Recipe | Maida Poori
Bengali Luchi Recipe to make Luchi, a deep-fried flatbread made with Maida/All Purpose Flour. It is the most cherished breakfast of the Bengalis.
Servings: 5 to 6
Ingredients
- For the Dough:
- 2 cups maida/all purpose flour
- A pinch of Salt
- 2 Tablespoons ghee or oil
- 1 teaspoon Sugar optional
- 1 teaspoon Kalonji nigella seeds
- Water as required to knead the dough
- To deep-fry:
- Ghee or oil for deep frying I have used oil
Instructions
- Preparing the dough:
- In a mixing bowl add maida (all purpose flour), salt, melted ghee (or oil), sugar and kalonji.
- Mix all ingredients well and rub the mixture using your fingertips.
- Add little water at a time and knead to soft dough.
- Cover the dough set aside for at least half an hour.
- Rolling the dough balls:
- Make small balls out of the dough.
- Using a rolling pin roll each dough ball into circles, about 4 -5″ in diameter.
- Make a thick Puri like shape, do not roll too thin.
- Roll out the rest of Luchis in the same way.
- Deep-frying Luchis:
- Meanwhile, heat oil in a deep pan/kadai over medium high heat and when oil is hot enough put the heat on medium.
- Gently slide each luchi into oil.
- Press a little bit in the centre with a slotted spatula so that Luchi puffs up.
- Flip and fry on both sides.
- When both the sides get cooked, remove them to a plate with an absorbent tissue paper.
- Fry rest of the Luchis in the same way. Turn off the heat.
- Serve luchis with dum aloo or with your favourite sides. Today I have served with a spicy cauliflower curry.
Notes
1. The dough should be soft, but firm. It shouldn’t be soggy. In case it is, add a little bit of flour and knead again. Do not over knead the dough.
2. You can make sure that your dough is perfectly kneaded by pressing it with a finger. If it springs back right away, you are absolutely ready to go.
3. I have used kalonji (nigella seeds), you can just skip to make plain luchis or substituting with ajwain (carom seeds) is also another option. You can also add a little garam masala powder powder to make masala luchi.
4. Dust very little flour to roll the Luchis or use oil. Don’t roll a very thin Luchi, it will not puff.
5. It is even better to use lukewarm water in the dough in place of normal cold water.
6. Be very careful while preparing the oil for deep-frying. It should actually be piping hot. However, if you end up making it smoking hot, your flatbreads will get burnt. The luchis will puff up only if the oil is of the right temperature.
7. You can also use ghee and oil in 50:50 ratios for frying Luchi. Traditionally it is fried with ghee.
2. You can make sure that your dough is perfectly kneaded by pressing it with a finger. If it springs back right away, you are absolutely ready to go.
3. I have used kalonji (nigella seeds), you can just skip to make plain luchis or substituting with ajwain (carom seeds) is also another option. You can also add a little garam masala powder powder to make masala luchi.
4. Dust very little flour to roll the Luchis or use oil. Don’t roll a very thin Luchi, it will not puff.
5. It is even better to use lukewarm water in the dough in place of normal cold water.
6. Be very careful while preparing the oil for deep-frying. It should actually be piping hot. However, if you end up making it smoking hot, your flatbreads will get burnt. The luchis will puff up only if the oil is of the right temperature.
7. You can also use ghee and oil in 50:50 ratios for frying Luchi. Traditionally it is fried with ghee.