Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Prep45 min
Cook15 min
Servings4
Serving size: 4 pieces
405cal
6gprotein
49gcarbs
20g
Ingredients
2 cup Maida (also known as all-purpose flour)
2 tbsp Ghee (melted, for the dough (moyan))
0.75 tsp Salt
1 tsp Sugar (helps with a soft texture)
0.5 cup Warm Water (adjust as needed)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Dough (10-12 minutes)
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
A classic Bengali comfort food featuring tender potatoes in a thick, nutty poppy seed paste. It's simple, mildly spiced, and pairs perfectly with steamed rice and dal.
Crispy luchi with aromatic Aloo Posto – simple, quick to make, and pure comfort food!
This bengali dish is perfect for lunch. With 666.19 calories and 11.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2
Rest the Dough (30 minutes)
Cover the dough with a damp kitchen towel or a lid.
Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3
Divide and Roll the Luchis (10 minutes)
After resting, knead the dough again for one minute to smoothen it out.
Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4
Fry the Luchis (15 minutes)
Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve Immediately
Repeat the frying process for all the remaining luchis.
Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.
Serving size: 1 cup
261cal
5gprotein
27gcarbs
16gfat
Ingredients
500 g Potato (About 3-4 medium, peeled and cut into 1-inch cubes)
50 g White Poppy Seeds (Known as Posto)
3 tbsp Mustard Oil (Essential for authentic flavor)
4 pc Green Chilli (2 for the paste and 2 slit lengthwise for tempering)
0.5 tsp Nigella Seeds (Known as Kalo Jeere)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 cup Water (Plus more for soaking and grinding)
Instructions
1
Prepare the Poppy Seed Paste
Rinse the white poppy seeds (posto) thoroughly. Soak them in 1/2 cup of warm water for at least 1 hour, or up to 2 hours, to soften them.
Drain the water completely. Transfer the soaked poppy seeds and 2 green chillies to a grinder jar.
Grind to a thick, smooth paste. You may need to add 1-2 tablespoons of water, a little at a time, to facilitate grinding. The paste should be fine and not gritty. Set aside.
2
Temper Spices and Sauté Potatoes
Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial to remove the oil's raw pungency.
Reduce the heat to medium-low. Add the nigella seeds and the 2 slit green chillies. Let them sizzle for about 30 seconds until aromatic.
Add the cubed potatoes to the pan. Sauté for 6-8 minutes, stirring occasionally, until the edges of the potatoes turn light golden brown.
3
Cook with Poppy Seed Paste
Add the turmeric powder and salt to the potatoes. Mix well to ensure the potatoes are evenly coated.
Add the prepared poppy seed paste to the pan. Sauté on low heat for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom and burning, which can make it bitter.
Rinse the grinder jar with about 1/4 cup of water and add this water to the pan to incorporate all the remaining paste.
4
Simmer and Finish
Add the remaining 3/4 cup of water and the optional sugar. Stir everything together well.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Uncover and check the consistency. The gravy should be thick and clinging to the potatoes. If it's too watery, cook uncovered for another 2-3 minutes to thicken.
Turn off the heat. For an authentic finish, drizzle 1 teaspoon of raw mustard oil over the top. Let it rest, covered, for 5 minutes before serving.
