For Bengalis, Luchi is not only a Sunday special breakfast, but this is also an emotion!
If you are new to the whole Luchi concept, here ‘s all you need to know. Soft, fragrant, puff (read Fulko), deep fried bread is not a diet food; it is a weekend indulgence, it is The Dish to begin a feast! Ask a Bong that there won’t be Luchi and Aloor Torkari served on a wedding breakfast menu and look at his or her reaction!
Luchi and Bengali Occasions
Growing up, Luchi was a special dish for all the occasions.
During my school, college years Luchi and Kosha Mansho was a mandatory menu on my birthday.
Durga Pujor asthami special lunch– Luchi, Cholar dal, Kumror Chokka, Aloo Phoolkopir Tarkari, Chutney, Payesh– this was the Asthami special lunch menu in my in law’s place, as they have the ritual of eating a pure sattvic meal on that day, though my husband had his own ritual of eating Biryani on that particular day!
But now, when we live a thousand miles away from Calcutta, every year on the day of Durga asthami I try to make the same meal for dinner, and not only we cherish our old memories but also try to convey our tradition to our daughter.
Ingredients you need…
This is another one of those recipes with high returns for a low cost. Plain flour, Ghee, salt, Sugar, Oil and water these are the ingredients you need to make Luchi. I would suggest you save this one for your five ingredients recipe folder.
How and What to serve with Luchi
Ideally these should be served hot and you can serve anything with freshly made hot Luchi. Here are some of my favourite combination:
- Begun Bhaja, Cholar dal and Misti- can be served for Breakfast or Dinner Menu
- Aloo r Torkari, Suji – Sunday Breakfast
- Aloor Dom, Payesh – Winter special Breakfast
- Mangsho, Rashogolla – Special dinner
- Ghugni – Evening snack
If you have some Basi Luchi ( leftovers) enjoy with leftover Suji, Payesh or simply dip into the hot tea and it tastes delicious! But don’t blame me because It guaranteed that you are going to suffer from indigestion for a couple of hours!
Are we Foodie friend yet on social media? If yes then let me know on my social media platforms what is your favourite dish with Luchi?
Here is my Luchi recipe for you!
- 2 cups Plain Flour
- 2 tbsp Ghee
- Water – Lukewarm as required
- 1 tsp Sugar – Optional
- Salt – to taste
- Vegetable oil – for deep frying
To make the dough
- In a mixing bowl, mix together flour, salt, sugar and ghee, mix very well.
- Then pour water little by little and mix until everything is combined and knead for 10 minutes, make a smooth dough, but not soft( for proper instructions watch video)
- Cover with a clean wrap or damp cloth, rest for at least 20 to 30 mins. Click here to set 20 minutes timer.
- Make small lemon size ball of dough, dip into oil, then by using a rolling pin, roll dough about 4-inch circle.
For deep frying
- Place enough oil in a skillet to come halfway up the side of the skillet and allow the oil to come up to temperature about 375⁰ F or 190⁰ C (below smoking hot)
- Place a paper towel on a plate and add one piece of Luchi at a time and by using a perforated ladle give a light push down to immerse Luchi into oil, when it starts puffing in few seconds, turn the other side, fry for further few seconds.
- Take out from hot oil and place in the plate and enjoy with your favourite curry.