Confused between the terms Luchi and Pori? Here’s the declaration: The Bengali favorite Luchi are made of all-purpose flour whereas the Punjabi Pori is made of wheat flour. The Luchi Recipe also takes a bit of refined oil in making of its dough and during its rolling.
Luchi
- Author: Karishma Shah
- Recipe Category: Bengali Dish
- Cuisine: Indian
Description: Fry and fill your tummy with yummy fluffy Luchi. Their smell when fried in ghee gives an essence of ecstasy. It is even more drooling when puffed perfectly.
Luchi Recipe Ingredients:
- All-purpose Flour – 1 ½ cup
- Butter Cubes – ½ cup
- Vegetable Oil – 2 cups.
- Carom Seeds – 1 tsp.
- Refined Oil / Moyen – ¼ tbsp.
- Water – 3 tbsp.
- Salt – as per taste
Note: You can use Canola or Sunflower Oil
Luchi Recipe Steps:
Pre-Preparation:
- Prepare the dough: Take a large mixing bowl, and all the all-purpose flour with butter cubes. Add the carom seeds and pinch the salt in the bowl.
- Press the butter cubes so that the butter evenly incorporates with the flour and mix the ingredients to make a stiff dough.
- Add the water at the regular increments while you are kneading the dough. Mix well till the dough becomes soft and smooth.
- To obtain the firm and pliant dough, wrap the bowl with the plastic cover and let it rest for 30 minutes.
Note: You may also dough mixture for kneading the dough. Press the dough with your finger, if it bounces back means it is soft.
Preparation:
- Take the dough out from the bowl, punch it with your palms.
- Make small round balls from the dough and roll them with your palms.
- Apply oil to your countertop and spread the balls evenly.
- On the greased countertop, roll the dough balls but keep it thick. Use rolling pin.
- Heat the oil over a medium flame in a frying pan.
- When the oil crackles, means it has become smoking hot. Now, deep fry the flatten Luchi one at the time in the pan.
- Flip both the sides and push down to soak entirely in the oil. When you immerse them in the oil, they become fluffy. Turn to the other side only it has swelled.
- Wait till they have turned light brown and puffed out fully. Take out from the pan and keep over the oil absorbent paper to drain off the excess oil.
And your similar to Nan, Luchi is ready to eat. Serve soft and hot Luchi with any subzi.
Note: You can also use pasta roller for flattening the dough.
Additional Information:
- Calories: 140 calories
- Total Time: PT45M
- Serves: 20
- Date Published: 2016-08-19
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The tasty and tempting Luchi becomes fluffy when fried deep in oil. The puffed Luchi pairs perfectly as side serve with any curry or dry vegetable. The simple breakfast of Luchi is similar to best start of the day for Bengali’s.
Luchi belongs to the species of Nan and paratha but contrasts in size. Nan have thick dough and are heavy to consume. Whereas, Luchi is made from thin dough. It is light in weight and also light to include in diet.
The hollow from inside and puffy from outside look makes it interesting. It has light brown crisp texture but is soft when melts in mouth. Its tastes a bit salty but can be made sweet with addition of sugar.
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Remarks:
- The Luchi Recipe requires nearly 30 minutes for dough to rest and 15 minutes to fry in oil.
- There is a science behind the puffing when you put the Luchi in heated oil. The water in the dough vaporizes when they are soaked in oil.
- To have sweet Luchi, you may sprinkle sugar and cinnamon powder over them.
- You can also mix granulated sugar in the dough itself.
- The alternate name for this recipe is “Maida Pori Recipe”.
- Avoid pouring too much of water it will ruin your dough and your efforts will go in vein.
Garnishing:
The fried Luchi can be served with fried potato, vegetable curry or gravy. It also goes well with jam or granulated sugar. You may garnish the plate with:
- Mint Leaves/ Coriander Leaves
- Salad/ Pickle
- Fried or Roasted Papad
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Image Credit : Shutterstock Images via StyleCraze