Luchi is emotion or emotion is Phulko Luchi?

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• How to make a perfect Luchi?
• Types!
• Bengali Luchi Tips! 2.5 Strokes to get it done!
• Recipe Card
• Side Dishes from Debjanir Rannaghar
• Have you tried the Luchi Recipe from Debjanir Rannaghar!
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• The Bengali middle-aged woman torturing the poor husband by rationing the number of Luchi on a Sunday morning by reminding him of the blood pressure!
• The Bengali middle-class husband feeding the wife a puffed loochi while she is busy making the same for the entire family. After all, "Hatgorom" loochi is bliss. Love and affection can be shown with a luchi if you wish to!
• The newlywed's failed attempt of making round and puffed luchi or Making it together! You call it cooking, I call it building the base of the relationship!
• The girl/ boy's first job outside the city followed by making loochi for the first time after calling and asking mother! The self-pity phase!
• The Biyebari feast starts with Luchi Bonde Jolkhabar in the morning!
• Last but not the least, having Basi Luchee (leftover) with Payesh!

The list is actually endless 🙂 .

How to make a perfect Luchi?

What else can be the title of this particular post? Loochi and that says it all. I, though, initially was thinking to use "how to make proper luchi" but then I thought just the word is enough to elaborate the emotion.  The signature Bengali good old puffed, deep-fried flatbread; Loochi is not Poori. Okay, let me not confuse you, or how about me confusing you with a few loochi, the epitome of Bengali main course?

Is there a single Bengali household that does not make it once in a while for Jolkhabar, or Dinner, or at times for lunch? Here I must tell you, Bengali Jolkhabar is beyond the rich of sophisticated Breakfast.

The art of making perfect fulko Luchi!

The Famous Bengali-style deep-fried flour-based flatbread is Luchi. In fact, equally famous in Orisha, Maithil, and Assam and goes by the same name. The signature whitish color comes from Maida aka all-purpose flour. needless to say, it is a deep-fried flatbread.

I remember asking Mammam (My Aunt) about the process of making proper Luchi. Growing up in a North Calcutta household, being there at my Didar Bari and her ancestral home in Birbhum, and finally married to a Bengali Muslim, I have eaten and seen various kinds of Luchi. It was always Moidar Sada Luchi (prepared with all-purpose flour) at my place, loochi prepared with a mixture of Ata and Moida (Whole wheat flour and all-purpose flour) at my Dida's birthplace, Moidar Loochi fried in Ghee (aka Ghee-er Luchee) at Dida's place and last but not the least atar Loochi (prepared with only Whole wheat flour) at my in-laws. Surprisingly,  all different but all good.

Types!

While the Maidar Luchi is the most common form, the ata-moidar loochi is equally good and the Atar Luchi is the earthiest one and finally, the Ghee-er Luchi is the richest form. Here I must mention, another very important form of luchi, dida used to make, was Taka Luchi.

Here, however, I will be sharing the process of making Moidar Luchi in the post. I must mention, the trick I learn from Mammam which I still follow while making this particular type of flatbread. Mammam used to say "the trick of getting the perfectly puffed loochi is in the process of shaping the dough! It should be completed in 2.5 strokes! One, two and a half!" Am I confusing you? I suppose I am. Well, let me elaborate.

Bengali Luchi Tips! 2.5 Strokes to get it done!

Luchi is nothing but deep-fried puffed bread and is considered prepared properly when it is not flat or not puffed properly. To achieve that, the dough must be prepared properly. The process I will be elaborating below. But, what makes it not only soft but puffed is how you are rolling it. There comes the rule of 2.5. Strokes one, stroke two, and stroke ½, and you are done!

Traditionally Loochi was fried in Ghee.  However, these days calorie conscious us prefer to fry it in vegetable oil. Though a touch of Ghee makes it tastier. I add little ghee while making the dough and a little ghee in the oil so that my Loochi absorbs the flavor.

Here's how you make it!

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Have you tried the Luchi Recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

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Here's the perfect Luchi recipe Pin for your Pinterest board