West Bengal

Luchi

Name: Luchi
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 2 cups maida (all-purpose flour, plain flour); 1 heaped tbsp for the dough ghee; 1/2 tsp salt; a pinch sugar; Water, about 1/2 cup; Cooking oil (vegetable oil), for deep frying, about this much is absorbed

A poori that went to finishing school in Kolkata.

45 minTime

6 gProtein each

mildSpice

Luchi is not a poori2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

407kcalsame

6 gproteinsame

2 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Ghee1 heaped tbsp, for the dough

Salt½ tsp

Sugara pinch

Waterabout 1/2 cup

Cooking oil (vegetable oil)for deep frying, about this much is absorbed

Method

6 steps

1Rub the ghee into the maida, salt and sugar with your fingertips.
2Knead with water, a little at a time, into a stiff, smooth dough. Cover and rest 20 minutes.
3Divide into 16 balls. Smear each with a drop of oil and roll into 4 inch discs without dry flour.
4Heat the oil in a kadai on medium high. Test with a pinch of dough.
5Slide in one luchi and press gently with the back of a slotted spoon. Flip once it balloons and fry 10 seconds more.
6Drain and serve at once with cholar dal, aloo dum or begun bhaja.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Luchi

A poori that went to finishing school in Kolkata.

45 minTime

6 gProtein each

mildSpice

Luchi is not a poori2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

407kcalsame

6 gproteinsame

2 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Ghee1 heaped tbsp, for the dough

Salt½ tsp

Sugara pinch

Waterabout 1/2 cup

Cooking oil (vegetable oil)for deep frying, about this much is absorbed

Method

6 steps

1Rub the ghee into the maida, salt and sugar with your fingertips.
2Knead with water, a little at a time, into a stiff, smooth dough. Cover and rest 20 minutes.
3Divide into 16 balls. Smear each with a drop of oil and roll into 4 inch discs without dry flour.
4Heat the oil in a kadai on medium high. Test with a pinch of dough.
5Slide in one luchi and press gently with the back of a slotted spoon. Flip once it balloons and fry 10 seconds more.
6Drain and serve at once with cholar dal, aloo dum or begun bhaja.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Luchi

Make it your way

Ingredients

Method

Luchi

Make it your way

Ingredients

Method

Make it a meal