Luchi is a popular, deep-fried unleavened bread in Bengali, Oriya, and Assamese cuisine. It’s quite easy to make and doesn’t require yeast. As it’s a well-known dish and everyone knows how to make Luchi, I never considered writing a blog post about it. Only recently, I noticed that many people do not know how to perfectly make Luchi, but are very eager to learn. This includes some people from other parts of the world with whom I interacted on Instagram. So, the urge to write a blog post on Luchi derived from within. I tried to write this post in detail; including every point I know or I’ve experienced while making Luchi over the years. I’ve learned this recipe from my mom. There are some tricks to make puffy luchi every time; you’ll master the art with practice and time. I hope that the post will help you to make perfect Luchi, and don’t forget to share your experience with me if you’re trying this recipe. 🙂
Luchi- how to make perfect Luchi
Luchi is a deep-fried unleavened bread in West Bengal. It is the most loved Bengali breakfast option, especially on weekends.
Ingredients
- 1½ Cup- All purpose flour/Maida
- ¼ Cup- Wheat flour/Atta
- ¼ tsp- Salt
- Water as required
- ¼ Cup + more for frying- Vegetable oil
Instructions
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For making Luchi the wheat flour part is completely optional but strongly recommended. Many people make luchi using maida only, but I’ve seen my Mom always used to add some wheat flour into the dough. It brings out a much better taste than those Luchi made with 100% maida. Due to atta, the color of Luchi will vary from completely white to pale golden. To me, that doesn’t matter much.
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In a bowl add maida, atta, ¼ cup oil, and salt. Mix well using your fingers. The flour mixture will become crumbly in texture.
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Now add water slowly, and knead until smooth, lump-free dough forms. I knead the dough on my kitchen counter to get a large free space for smooth kneading. The final dough will be smooth, soft, and completely non-sticky.
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Make lemon sized balls out of the dough.
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At the time of rolling apply a few drops of oil on each ball. Do this for one ball at a time, when you begin to roll.
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And grease the rolling surface with little oil too; you need to do this every time before rolling each ball.
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Start rolling evenly; the approx length of luchi should be 4”-5” measured by diameter. Luchi should not be thick, neither very thin.
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Keep the rolled luchis aside. Keep them separate from each other; otherwise, they will stick with one another.
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Meanwhile, heat 3 cups of oil in a deep frying pan/kadai. The oil should be hot, not smoky. Start to fry luchi over high heat, one at a time.
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When the oil becomes very hot reduce the heat a little bit. But don’t fry them over low heat; otherwise, they wouldn’t be puffed up. It will take less than a minute to fry one luchi.
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Keep on splashing oil from the edges with the spatula and flip luchi after 10-12 seconds approx, fry the other side quickly. It’ll take a few more seconds. Take them out in a big bowl.
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Serve immediately with Potato sabji, Dum aloo, Kosha Mangsho, etc.; there are endless options to pair the fluffy, hot luchi, enjoy!
Recipe Notes
- If you fry luchi for a little longer time, say for few more seconds, it may harden. So timing is very important here. We want our luchi to be soft and puffy not hard and crisp.
- Nigella seeds/Kalojinre/Kalonji can be added to the Luchi dough for an additional taste but it’s completely optional.
Check the reference video step below on How to fry a Luchi perfectly.
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