Luchi (Bengali flatbread)

This particular food is quite close to all Bengalis. Be it Durga Pujor bhog or be it the breakfast on Saturdays or mostly lazy Sundays, Luchi has always been the simple yet delicious and a versatile carb to our elaborate torkaris ( curries) or accompaniment to even the most simplest and humblest, yet the tastiest begun bhaja (eggplant fries) or aloo bhaja (potato fries)..

My oldest memory of Luchi is being fried at home and having it every Sunday for breakfast. We used to live in a joint family so making Luchi was a grand affair! My mum along with my four other aunts (jethis and kakis) used to knead the dough and then flatten it out and fry around a hundred and fifteen to twenty Luchis every Sunday! That was because we were nineteen people in total at home minus our aunts (pishis) who visited us quite often and then well the number increased even more! 😊

Yes traditionally these used to be fried in ghee (clarified butter) but now they are mostly done in white oil.

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I had my Luchi with aloo kumror chokka (potatoes and pumpkin curry). This was highly delicious. The best part that I love about Luchi is that you cannot have just one. Once you have it you feel like having more and more!

I’m sharing the ingredients here with you for making the same.

(1 CUP = 250 ML)

Ingredients

• 2 cups all purpose flour
• 2 tablespoon ghee or 2.5 tablespoon oil
• water as required
• salt as required
• ghee or oil for deep frying

Preparations

1. To prepare these delicious luchis, first mix maida (all-purpose flour), salt and vegetable oil together in a bowl.
2. Gradually add water as required for kneading the flour.
3. Knead the dough into a divinely soft squishy lump.
4. Then divide the dough into equal small portions and make balls to roll it out.
5. Before rolling each ball dip it a little oil from one side to avoid sticking.
6. Now roll each ball into a circle of equal size.
7. Heat oil in a pan or kadhai on high flame.
8. When the oil is perfectly hot, slide the Luchi in the hot oil for frying it.
9. Luchi will begin to puff up. Cook on both the sides and avoid burning it.
10. Drain it on the paper towels to remove the excess oil.
11. Serve the hot Luchi immediately with aloo ki sabzi or any other curry of your choice.

Really hoping that you would make the same and of course share it with me by clicking and sending pictures here. Happy Eating!