Bengali Luchi
Delight in the authentic flavors of Bengali cuisine with this timeless recipe for Luchi, a golden, puffed bread that’s an essential part of traditional Bengali meals. Made with simple pantry staples like all-purpose flour, a touch of ghee, and a pinch of salt, this deep-fried delicacy is known for its soft, flaky texture and perfectly puffed appearance. Ideal for festive occasions or indulgent weekend breakfasts, Luchi pairs beautifully with hearty Bengali curries such as aloo dum, aromatic chholar dal, or even a sweet dessert like payesh. This quick and easy recipe, ready in just 30 minutes, is perfect for anyone looking to recreate the charm of Kolkata’s culinary heritage in their own kitchen. Whether you're a seasoned cook or a beginner, this step-by-step guide ensures you achieve perfectly fried, golden Luchis every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour (maida)
- 2 tablespoons Ghee or vegetable oil (for dough)
- 0.5 teaspoons Salt
- 0.75 cups Water (lukewarm)
- 2 cups Vegetable oil or ghee (for frying)
Instructions
In a large mixing bowl, sift the all-purpose flour and mix in the salt.
Add 2 tablespoons of ghee or vegetable oil to the flour and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead into a soft, smooth dough. The dough should not be sticky or too hard. This may take about 8–10 minutes of kneading.
Cover the dough with a damp cloth and let it rest for 20–30 minutes.
After resting, divide the dough into small, equal-sized balls (approximately 12–14 pieces). Roll each ball between your palms to make them smooth.
Lightly dust a rolling surface with a tiny amount of flour (optional). Roll out each dough ball into a small circle, about 4–5 inches in diameter. Ensure the edges are even and the circle is thin but not too thin to tear.
Heat 2 cups of vegetable oil or ghee in a deep frying pan or wok over medium heat. The oil should be moderately hot, but not smoking.
Carefully slide one rolled-out dough circle into the hot oil. Gently press down with a slotted spatula or spoon to help it puff up.
Flip the luchi as soon as it puffs up and turns pale golden on one side. Cook the other side for 10–15 seconds.
Remove the luchi with a slotted spoon and drain excess oil on a plate lined with paper towels.
Repeat the frying process for the remaining rolled-out dough circles.
Serve hot with Bengali curries such as aloo dum, chholar dal, or even a sweet side like payesh.
Nutrition Facts
Calories |
5347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.9 g | 646% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 0.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
