Bengali Luchi Recipe - Bengali Softa Maida Puffed Puri
Learn how to make Luchi - Traditional Bengali style puffed puris and serve it along with Cholar Dal or Aloo Dum for lunch or dinner.
Bengali Luchi Recipe is the first thing that pops up in one's mind when thinking about Bengali food. These fried puffed breads are made from all purpose flour gently deep fried and to be eaten with comforting aloo curries.
Luchi are quintessentially Bengali and despite their clearly indulgent and low health quotient, they must be eaten. Save this for special festive breakfasts or when you’re entertaining guests over high tea.
Here are more Bengali recipes to try
- 3 cups All Purpose Flour (Maida)
- 2 tablespoons Ghee
- 1/2 teaspoon Salt
- Oil , for deep frying
- Lukewarm Water , for kneading
How to make Bengali Luchi Recipe - Bengali Softa Maida Puffed Puri
To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl.
Add oil or ghee to the same bowl and mix till incorporated.
Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading with your fingers.
Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.
Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori.
Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes.
When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size.
Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter.
Proceed to roll them all out. Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep frying the luchi.
When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai. Fry for a minute on either sides, till they are puffy and cooked. Do not brown the luchis. The traditional luchi looks like a white puffed poori.
Remove from the oil with a slotted spoon and drain briefly on kitchen paper.