Are luchi and Poori same?

No, these two are slightly different. The variation lies in the texture of the dough and the thickness of the rolled dough. Typically, poori is made with whole wheat flour, while luchi is made with all-purpose flour or a combination of atta and maida, sometimes even just atta.

Can luchi not be made with atta or whole wheat flour?

Loochi can indeed be made with whole wheat flour. Just ensure that the dough is kneaded enough to form gluten and contains the necessary amount of moyan. In certain districts of West Bengal, luchi is often made with atta as well. However, the most common and popular form is maida loochi, which is white in color and not excessively oily.

Moyan dewa refers to the process of adding oil or ghee to the dough while kneading it. This helps in making the fried bread slightly crispy (khasta) and prevents it from absorbing too much oil during frying.

Is it true that you need a 2.5 stroke to roll a luchi?

Yes and no. The likelihood of ending up with dense, unleavened bread increases with each roll of the dough before frying.

What are your recommendations for serving Bengali Loochi?

The possibilities are endless. If you're looking for a vegetarian option for breakfast, try pairing luchi with aloo chorchori . For a delicious dinner, consider the combination of luchi- aloor dum or loochi ghughni . When it comes to non-vegetarian options, you can't go wrong with the combination of luchi kosha mangsho (or Chicken Kosha ) or loochi and dimer dalna . Lastly, don't forget to try the combination of luchi and payesh and let me know your thoughts.

Luchi bengali deep-fried flatbread recipe step by step debjanir rannaghar

Name: Luchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Bengali
Ingredients: 500g All-purpose Flour/ Maida; 2 Tbsp. Ghee; 1/2 Tsp. Salt; 200ml Water to knead the dough; 250ml Vegetable Oil for Deep Frying; 1 Tbsp. Ghee

Description

In this blogpost, you will discover a step-by-step guide on how to prepare the delectable fulko luchi, a renowned fried bread from Bengal.

Ingredients

Units Scale

To make the Dough:

500g All-purpose Flour/ Maida
2 Tbsp. Ghee
1/2 Tsp. Salt
200ml Water to knead the dough

To Fry:

250ml Vegetable Oil for Deep Frying
1 Tbsp. Ghee

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Instructions

Take Maida along with salt in a deep bowl and mix.
Now add Ghee and mix using the finger. The End product should be a crumbly mixture. This is called "Moyen Dewa".
Be available with 200ml of warm water.
Now add water little by little and knead the flour to form the dough.
The dough must not be soft but not stiff as well. You may refer to the picture.
You may not need to use the entire water.
Keep in mind that you need to knead the dough properly so that it can form gluten. This means once done, the dough will be soft but will not stick to the bowl or plate using for kneading.
Cover the dough with a wet cloth and leave for 15 minutes to give it rest.
Now take the dough and make small 2" size balls out of it.
Take 1 Tbsp. oil in a bowl and keep it behind the rolling plate.
Take one ball and apply little oil to it and flatten the ball on the rolling plate.
Now using the Rolling pin roll the ball into a small disk.
Here, you must not roll vigorously and try to keep the rolling to 2.5 strokes.
In the meantime, heat the oil in a deep pan along with the Ghee.
Now Put one flattened flour disk in the mid of the pan.
Lower the flame to medium.
Using a spatula press it a bit. It will help it to puff.
Turn it and fry the other side as well.
The color should be near creme' but not brown which means no over-frying at all.
Strain it from the oil and fry the rest of the Luchi in the same manner.

Notes

Ghee is not necessary, but it adds great taste. If you're not concerned about calories, you can substitute ghee for oil.
When preparing the dough, you have the option to use oil instead of ghee. Avoid kneading the dough too hard.
Apply a small amount of oil when rolling out the dough, but avoid using dry flour as it will cause the loochi to turn brown instead of white.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main
Method: frying
Cuisine: Bengali

Nutrition

Serving Size: 30g
Calories: 136
Sugar: 0.1g
Sodium: 39mg
Fat: 8.7g
Saturated Fat: 2.1g
Carbohydrates: 12.7g
Fiber: 0.5g
Protein: 1.7g
Cholesterol: 2mg