BreakfastSnackSide Dish

Luchi

Name: Luchi
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: bangladeshi, indian
Ingredients: 2.5 cup all-purpose flour; 2 tbsp ghee melted; 0.5 tsp salt; 0.75 cup water warm; 4 cup vegetable oil; 1 tbsp all-purpose flour

Luchi are traditional Bengali deep-fried flatbreads, made from all-purpose flour. They are light, fluffy, and slightly chewy, perfect for breakfast or with savory dishes. This recipe yields golden-brown luchis that puff up beautifully when fried.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 575 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.5 cupall-purpose flour

dough

2 tbspghee, melted
0.5 tspsalt
0.75 cupwater, warm

for frying

4 cupvegetable oil

for dusting

1 tbspall-purpose flour

Equipment

paper towels · deep pan · damp cloth · slotted spoon · rolling pin · large mixing bowl

The method

Step by step

1
Combine the all-purpose flour, melted ghee, and salt in a large mixing bowl.
About 2 min
Cook’s note: Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
2
Gradually add the warm water, mixing until a soft, pliable dough forms.
About 5 min
Cook’s note: Adjust water as needed; the dough should not be sticky. Knead for 5-7 minutes until smooth.
3
Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: Resting allows the gluten to relax, making the luchis softer and easier to roll.
4
Divide the rested dough into 16 equal small balls.
About 2 min
Cook’s note: Ensure the balls are smooth to prevent tearing during frying.
5
Lightly dust your work surface with all-purpose flour and roll each ball into a thin, round disc, about 4-5 inches in diameter.
About 8 min
Cook’s note: Roll evenly to ensure uniform puffing. Avoid making them too thick or too thin.
6
Heat the vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 175-180°C (350-375°F).
About 3 min
Cook’s note: Test the oil temperature by dropping a small piece of dough; it should sizzle and rise immediately.
7
Carefully slide one rolled luchi into the hot oil.
8
Gently press down on the luchi with a slotted spoon to help it puff up.
9
Flip the luchi and fry for another 30 seconds to 1 minute until golden brown on both sides.
About 1 min
Cook’s note: Do not overcrowd the pan; fry one or two luchis at a time.
10
Remove the fried luchi with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
11
Repeat the frying process with the remaining dough balls.
About 8 min
Cook’s note: Maintain consistent oil temperature for best results.
12
Serve the luchis immediately while hot.

Per serving

Nutrition

61%Score

Calories: 574.5kcal
Protein: 7.7g
Carbs: 58.5g
Fat: 33.9g
Fibre: 2.1g
Sugar: 0.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover luchis in an airtight container at room temperature.

Reheating

Luchis are best eaten fresh; reheating can make them less soft and puffy.