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Luchi

Deep Indian Fried flatbreads made with All-purpose flour, speciality of Bengali Cuisine. Learn how to make Bengali Luchis.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: Bengali, Indian, West Bengal
Keyword: Aloo, Bengali Luchi, Panch Phoron, Potato curry
Author: Swati

Ingredients

  • 2 Cup All-Purpose flour
  • 1 tsp Salt
  • Oil for Frying

Instructions

  • Mix salt, whole wheat flour and oil in all-purpose flour. 
  • Rub the flour with fingers, so that the oil incorporates uniformly in flour and it resembles bread crumb like coarse mixture.
  • Knead to a stiff dough using water.Cover and keep aside for 10 minutes. 
  • Divide the dough into small tennis ball sized portions. Roll each portion into a small circular disc. Refer the pic for the same. Similarly roll all the dough portions. 
  • When ready to make, heat oil for frying ina kadhai or heavy bottomed pan. 
  • For frying, heat enough oil in kadhai or heavy bottomed pan.
  • Drop a small dough portion when it rises instantly,deep fry in hot oil. till golden brown. 
  • Serve hot with Aloo Dum or any potato gravy and it even goes well with Chole Masala. 

Notes

Panch Phoron is available at Indian grocery stores if you are out of India.
If not, you can take equal amount of Fennel Seeds, Cumin Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds, mix and use as required.