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Light, airy, and perfectly puffed, these golden fried breads are a Bengali classic. Made with all-purpose flour, they have a wonderfully soft texture that pairs beautifully with savory curries like Aloo'r Dom or Cholar Dal.
For 4 servings
Prepare the Dough Base
Knead the Dough
Rest the Dough
Shape and Roll the Luchis
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Light, airy, and perfectly puffed, these golden fried breads are a Bengali classic. Made with all-purpose flour, they have a wonderfully soft texture that pairs beautifully with savory curries like Aloo'r Dom or Cholar Dal.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 293.25 calories per serving with 6.44g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Deep Fry the Luchis
Serve Immediately
Add 1/2 teaspoon of nigella seeds (kalo jeere) or a pinch of asafoetida (hing) to the flour for a fragrant and savory twist.
Replace some of the water with beetroot puree to make vibrant pink luchis with a subtle earthy sweetness. Adjust the flour quantity if the dough becomes too sticky.
Incorporate spinach puree (palak) into the dough for a nutritious and colorful green luchi. Ensure the puree is thick to avoid a sticky dough.
The refined carbohydrates from the all-purpose flour are quickly digested, providing a rapid source of glucose for an immediate energy boost.
As a cherished traditional dish often associated with celebrations and family gatherings, enjoying Luchi can provide psychological comfort and a sense of joy, contributing to overall well-being.
There are a few common reasons: the dough might be too stiff, the oil wasn't hot enough, or the luchi was rolled unevenly. Ensure the dough is soft, the oil is properly heated, and you roll the discs to a uniform thickness.
Luchi is a traditional Bengali bread made exclusively with all-purpose flour (maida), making it white and very soft. Puri is popular across India and is typically made with whole wheat flour (atta), which gives it a slightly denser texture and brownish color.
Phulko Luchi is a deep-fried delicacy made from refined flour, making it high in calories and fats. It is considered an indulgent food and is best enjoyed in moderation as part of a special meal or festival.
One serving of four Phulko Luchis contains approximately 400-420 calories. The majority of these calories come from the refined carbohydrates in the flour and the oil absorbed during deep frying.
Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Before rolling, allow the dough to come to room temperature for about 30-45 minutes.
Luchi pairs wonderfully with a variety of Bengali dishes. Classic combinations include Aloo'r Dom (spicy potato curry), Cholar Dal (Bengali-style chana dal), and Kosha Mangsho (slow-cooked mutton curry).