Bengali Luchi Recipe: Luchi is an Indian deep-fried flatbread that is made using All Purpose Flour aka Maida and is widely served in West Bengal during special occasions like Durga Pooja, Laxmi Pooja, Birthday Celebrations etc.
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Generally, Pooris in India is made using Whole Wheat Flour aka Atta OR using a mixture of Atta and Maida. But, people in West Bengal and eastern India prefers Maida for making Luchis.
Let’s check out in this post the step by step instructions for making Maida Pooris.
- Cuisine: Bengali Recipe
- Recipe Type: Breakfast
- Yield: 1-2 Servings
- Prep time: 20 mins
- Cook time: 10 mins
- Total time: 30 mins
Ingredients Needed for Making Luchi or Maida Pooris
- 250 grams or 1 cup of All Purpose Flour or Maida
- 2 tablespoon of vegetable oil for moyan
- 2 tablespoon of oil for rolling dough balls
- Water for making dough as required
- 100 to 120 mL or 7 to 8 tablespoon of oil for frying
Cooking Method for Bengali Luchi or Maida Poori
1. Take All Purpose Flour in a bowl (you can also use a large tray or a plate) and add 2 tablespoon of vegetable oil OR Ghee (also called moyan in India) in it:
2. Mix the flour and oil/ghee very well, and then add water to the mixture and start kneading. Keep on adding water little by little and continue kneading the dough, until it becomes soft and smooth. Once kneading is done, cover the dough with a moist cloth for about 15 minutes at room temperature.
3. After 15 minutes, we are now ready to make small ping pong sized balls (approximately 40 mm or 1.5 inch in diameter) from the dough as shown below:
4. Take chapati rolling board and apply small amount of oil on it. Now use a rolling pin to roll/flatten the dough balls into circular shape of approximately 4 inch diameter:
Note: If you don’t apply oil on the board, then the dough balls/circles may stick on it. To make the rolling process more easier, you can apply small amount of oil on both sides of circle.
5. Take a Frying Pan or Karahi and pour 100 to 120 mL of vegetable oil in it. Heat the pan, so that the oil becomes hot for deep frying.
Carefully drop a flattened dough circle into the pan and use a metal spoon to gently push the circle into the oil. When you push it, the circle will get immersed and starts puffing up:
Once the circle is fully puffed up, turn it over and fry it on the other side for few seconds:
6. Take out the Luchi and drain excess oil from it using a Kitchen Towel or a Napkin:
Your Bengali Luchis are now ready to be served with Aloo Gobi Masala (Potato & Cauliflower Curry), Dum Aloo etc.
- When you are rolling dough balls made using all purpose flour, never add any type of flour with it or role it on a floured surface. If you use flour, then it will turn brown when you start frying Luchis in oil!
- It is highly recommended that you should roll the balls into circular shapes by gently applying pressure by using a rolling pin only.
- If you don’t have a rolling board in your home, then you can make use of cookie cutter for cutting flattened dough into circular shapes. You can also use your palms to flatten dough balls into circular shapes by gently applying pressure on them. But this process may take huge amount of time.
- When you prepare a dough using Maida, it is highly recommended that you should make Luchis using it as soon as possible, as otherwise fermentation process will start on it.