When talking about Bengali food, a lot of recipes come to mind when discussing dals and gravies, however, when it comes to Bengali breads, the one name than instantly pops up in the head is luchi. The deep-fried bread is a close cousin of the puri, with the only exception that luchis are made only with all purpose flour (instead of wheat flour). Best served piping hot with some prawn malai curry, choler dal, or shorshe maach, this puffed bread is sheer delight. Follow the simple recipe below to make some Benagli luchis at home!
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Luchi Paratha Recipe
Deep-fried puffed bread made with all purpose flour.
Sift the flour with salt once into a large mixing bowl.
Add oil or ghee to the same bowl and mix till incorporated.
Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading with your fingers.
Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.
Knead for about 3-4 minutes till you have a smooth dough, like you will need when making poori.
Cover with the dough with a wet muslin cloth and let it rest for 15-20 minutes.
When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size.
Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter.
Proceed to roll them all out. Meanwhile, warm the oil in a kadhai placed on medium heat, to begin deep frying the luchi.
When the oil is hot, gently slide the rolled out luchi, one by one, into the kadhai. Fry for a minute on either sides, till they are puffy and cooked. Do not brown the luchis.
Remove from the oil with a slotted spoon and drain briefly on kitchen paper. Serve hot.