Bengali Luchi Recipe – Bengali Soft Maida Puffed Puri
Luchi is a quintessential Bengali delight often enjoyed during special occasions, festivals, or as a comforting Sunday brunch. This recipe for Bengali Luchi showcases soft, fluffy puris made from all-purpose flour (maida) that puff up beautifully when deep-fried. Paired traditionally with Bengali-style Cholar Dal or Aloo Dum, luchis are a treat to the senses.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3 cups |
| Ghee (or oil) | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Sunflower Oil | For deep frying |
| Lukewarm Water | For kneading |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Cuisine: Bengali
- Course: Lunch
- Diet: Vegetarian
Instructions
Step 1: Prepare the Luchi Dough
Start by sifting the all-purpose flour (maida) with salt into a large mixing bowl to ensure an even distribution of the salt. Add ghee (or oil) into the flour and mix it in using your fingers, incorporating it well until the mixture resembles breadcrumbs.
Make a well in the center of the flour mixture, then add 1/2 cup of lukewarm water. Begin mixing the water with the flour using your fingers to gently combine them into a rough dough. Gradually add more warm water, a little at a time, until the dough comes together into a dry ball that is firm but pliable when rolled.
Step 2: Knead the Dough
Knead the dough for about 3 to 4 minutes until it becomes smooth and elastic, just like the dough used to make poori. It should be soft and easy to handle, but not sticky. Once the dough is ready, cover the bowl with a damp muslin cloth and allow it to rest for 15 to 20 minutes. This resting period ensures that the gluten in the flour relaxes, which will help the dough to puff up when fried.
Step 3: Shape the Luchis
After the dough has rested, divide it into approximately 20 equal-sized small balls. Each ball should be smooth and round. Now, using a rolling pin, roll out each ball into a small, round disc, about 1/4 inch thick and 3 inches in diameter. Roll out all the balls into discs before moving to the next step.
Step 4: Heat the Oil
While you’re rolling out the luchis, heat sunflower oil in a kadai (deep frying pan) over medium heat. The oil should be enough to submerge the luchis completely, ensuring that they puff up evenly while frying.
Step 5: Fry the Luchis
Once the oil is hot (you can test this by dropping a small piece of dough in; it should sizzle and rise quickly), gently slide the rolled-out luchis, one by one, into the hot oil. Fry them for about 1 minute on each side, or until they puff up and are lightly golden, but not browned. The goal is to achieve a white, puffed texture, similar to the traditional poori. Be gentle to avoid tearing the dough while frying.
Step 6: Drain and Serve
Once the luchis are puffed and cooked, remove them from the oil using a slotted spoon and briefly drain them on a paper towel to absorb excess oil.
Serving Suggestions
Bengali Luchi is best served fresh and hot. It pairs perfectly with traditional Bengali dishes such as Cholar Dal (Bengali Chana Dal) or Aloo Dum (spicy potato curry). These dishes, with their rich flavors and comforting textures, complement the softness and fluffiness of the luchis for an unforgettable Bengali meal.
Tips and Variations
- For a richer flavor, you can substitute the ghee for clarified butter.
- Make sure the oil is at the right temperature before frying to ensure the luchis puff up properly.
- Resting the dough is a crucial step for achieving the perfect texture. Don’t skip this step!
Whether it’s for a weekend breakfast, a festive occasion, or a simple lunch, Bengali Luchi is a staple of Bengali cuisine that’s both delightful and satisfying.
