Deep fried Indian flatbread made of All Purpose flour
Bengal, Assam and Orissa regions of India make luchi as a breakfast item, served with a simple potato curry/gravy/bhaji. Light, fluffy, lightly crispy, yet soft and not more than 6 inches in diameter. When the water in the dough evaporates, the luchi puffs up beautifully when it hits the hot oil.
The children love to poke a hole in the puffy luchi to deflate them, peel the top part that is crispy and thin and gobble it when it is still crispy. The bottom half of the luchi is slightly thicker and perfect for scooping up the curries. If you are an adult indulging in a fried flatbread , eat it as you please. Like a chalupa, fill it with the curry or like a bread to mop up the sauce/curry. Follow your heart ❤️ !
Growing up I ate poori (South Indian fried flatbread made of whole wheat flour) and bhature (a fried flatbread from Punjab made of APF) more often than a luchi. When I learnt how to make luchis, it quickly became one of my favorites.
Recipe : Luchi
Prep Time – 15 minutes Cook time 20-25 minutes
Ingredients needed :
- All purpose flour – 2 cups
- salt – 1/2 teaspoon or to taste
- sugar 1/2 teaspoon (use any kind you like)
- Oil or ghee – 1 Tablespoon
- Warm water to knead the dough
- Oil to deep fry
How To :
Add the dry ingredients to a wide bowl and mix thoroughly. Add the 1 tablespoon oil and mix well. Now drizzle the warm water little by little and start kneading the flour. Water should be added in small portions, about 2 tablespoons at a time. Keep kneading until all the flour comes together into a soft ball. The dough should be soft and pliable. When you press the dough with your pointer finger, it should leave a small dent and dough should not stick to your finger. Knead slowly for about 3-4 minutes.Apply some oil on the dough, cover and let sit for 10 minutes.
# While the dough is resting, heat some neutral flavor oil in a deep skillet and let if heat up on medium high.
# After resting the dough, divide the dough into 10 -12 equal portions, make smooth balls and start rolling them out into 6 inch dics, 1/8th inch thick. Make uniform discs so they will puff up when they hit the hot oil.
# Once oil is hot (try the wooden spoon trick to check oil temperature), slowly slide the luchi dough in and let it fry uniformly. If rolled out well, it will puff up. If it doesn’t puff up, it will still taste super yum, so don’t you worry !
# Flip it over once you start to see the bubbles subside and fry the other side until it looks done…no bubbles, slightly brown spots on the luchi. Like this :
Enjoy this fried deliciousness and thank you for stopping by 🙂 ! PS; eat it on your cheat day or work it off after you indulge, whatever you do, do not feel guilty about relishing it !