Luchi
Bengal's beloved white puffed bread, deep-fried from a soft refined-flour dough until it balloons into a pillow, pale and delicate rather than browned.
35 min 2 servingsEasy
Ingredients
2 servingsContains: gluten
Flavor profile
Richness
Method
- 1In a bowl, mix the refined flour with the salt and sugar.
- 2Rub in two tablespoons of oil until the flour feels like damp crumbs.
- 3Add the water gradually and knead into a smooth, firm but pliable dough.
- 4Cover and rest the dough for twenty minutes.
- 5Divide into small equal balls and keep them covered.
- 6Roll each ball into a small even disc, lightly greasing the rolling surface instead of dusting with flour.
- 7Heat the frying oil until hot but not smoking.
- 8Slide in one luchi and gently press it under the oil with a slotted spoon.
- 9It will puff up within seconds; flip once and fry until pale and set.
- 10Lift out before it browns so it stays soft and white.
- 11Drain and serve hot with aloo dum or cholar dal.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Luchi is jain, veg, vegan.
Luchi contains gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
