Luchi

A soft and fluffy Bengali deep-fried bread made from refined flour, perfect for serving with spicy curries or potato dishes.

Ingredients

1. Flour (Maida) – 1 1/3 cup
2. Salt – 1/4 tsp
3. Sugar (optional) – 1/4 tsp
4. Melted ghee – 3 tbsp
5. Warm water – 1/2 cup (or as needed)
6. Ghee – for deep frying

Instructions

1. Prepare the Dough

   • Mix flour, salt, and sugar in a large bowl.
   • Rub melted ghee into the mixture until it resembles coarse crumbs.
   • Gradually add warm water to form a stiff but pliable dough.

2. Rest the Dough

   • Cover the dough with a damp cloth.
   • Set it aside for about 30 minutes to relax and soften slightly.

3. Shape the Luchis

   • Knead the dough lightly again to make it smooth.
   • Divide it into small lemon-sized balls and keep them covered with a damp cloth.
   • Dip one ball slightly in melted ghee or oil and roll it into a 5–6 inch round disc.
   • Repeat for all dough balls.

4. Fry the Luchis

   • Heat enough ghee in a kadhai until it is very hot.
   • Gently slide one luchi into the hot ghee.
   • Using a spatula, flick hot ghee over its surface so it puffs up like a ball.
   • Flip it and fry the other side until golden brown.

5. Serve

   • Drain excess ghee and serve the hot, puffed luchis immediately.
   • Enjoy them with spicy potato curry or any favorite Bengali side dish.