Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. We may earn an affiliate commission if you order any product. Here are more details about our affiliate disclosure.
How To Make Delicious Bengali Style Luchi Bhaji
The Bengali culinary culture is among the richest and most diverse in India. In addition to vegetarian and non-vegetarian dishes, it offers dessert specialities.
In the field of Indian cuisine, Bengali food has made an incomparable contribution. Luchi is a traditional Bengali bread recipe that is part of Bengali culture as well as a part of Bengali cuisine.
Known for its versatility, Luchi is a deep-fried puffed white bread made of all-purpose flour, that’s soft, flaky, and ready to melt in your mouth.
You can eat it with meat or dal or with a simple potato curry. Bengalis typically eat Luchi with sugar in many households.
Bengali culture and cuisine go beyond the basic flatbread recipe known as luchi.
There is always a recipe for Bengali Luchi on hand as evidence of joy and celebration, be it for a weekend special breakfast or a festive event, such as Durga Puja or Pohela Baishakh.
Every Bengali home has at least one of these cherished tiny breads for breakfast, tiffin, luch or dinner.
Difference Between Luchi, Poori and Bhatura
Poori and lucchi are two different things. Luchi is a Bengali puffed deep-fried bread made with maida or all-purpose flour, whereas poori is a North Indian puffed bread made with whole wheat flour.
Bhature and Luchi are both prepared with all-purpose flour, but Luchi is unleavened, while bhatura dough is slightly fermented with yogurt or yeast.
Refined Flour (Maida), is believed to have been brought to India by the Portuguese. In Portugal, refined flour was used for baking bread.
There was no bread making knowledge among Bengalis at that time. As a result, they made dough from refined flour, rolled it into flat bread, and deep fried it.
How To Make Delicious Bengali Style Luchi Bhaji
Bengali Luchi is a traditional Bengali-style deep-fried puffed bread made using all-purpose flour. Here is how to make it (vegan).
Prep Time: 5 min
Cook Time: 20 min
Resting Time: 20 min
Total Time: 45 min
Course: Bread
Servings: 4 people
Calories: 343 kcal
Cuisine: Indian/Bengali
Author: Ranjeeta Nath Ghai
Ingredients
- 2 and ½ cups all-purpose flour (maida)
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- warm water for kneading the dough (as required)
- vegetable oil for frying
Instructions
Make The Dough
- In a large mixing bowl or parat, combine all-purpose flour, vegetable oil, and salt.
- Make a crumbly mixture by mixing all the ingredients with your fingertips.
- Make a soft dough by gradually adding warm water little by little (firmer than roti dough, but softer than poori dough).
- Note – The consistency of the dough is very important to get the perfect luchi so keep that in mind. Do not add water all at once; otherwise, the dough can become sticky.
- Keep the dough on the counter for 20 minutes, covered with a damp cloth.
- Note – This resting time is very important as it helps relax the gluten and prevents the luchi from springing back when you roll them.
- Knead again for 2 mins before you start rolling them.
Roll The Luchi
- Divide the dough into small lime-size (1-inch) balls and flatten the balls between your palms slightly.
- Tip – Try to make the dough ball as round as possible. This will help you make round luchies.
- Roll the Luchi dough ball into a circle of 4 inches using a rolling pin lubricated with oil.
- Make 3-4 loochi in the same manner.
- While rolling out the luchies keep the rest of the dough balls covered with the moist cloth otherwise the surface of the dough will dry out.
Fry The Loochi
- In a medium-size deep karahi (deep pot), heat 4-5 cups of vegetable oil for frying.
- When the oil is very hot, reduce the heat to medium.
- Note – The temperature of the oil is very important for the luchi to puff up. It should be very hot.
- With a perforated spoon or a slotted spoon, gently press luchi in the hot oil until it puffs up.
- Do not over-fry. The color of the luchi is supposed to be white. If you fry it more, it will become brown in color.
- Make sure you flip it gently and fry the other side as well.
- Line a plate with paper tissues and place it there.
- Fry the remaining rolled loochi and then simmer the heat to low.
- Now roll another batch of 4-5. Once they are rolled, increase the heat again and heat the oil nicely. Reduce the heat to medium and then fry the next batch.
- Keep rolling and frying the loochi in the same manner and serve it with aloo bhaji or Aloo tamatar ki sabji, or dum aloo.
Serving Suggestions
These maida pooris go very well with vegetable sabji or aloo dum and are a popular breakfast in Bengal and Bangladesh.
Luchi with kosha mangsho (Bengali mutton curry) or cholar dal is essential for all festivals.
This versatile puffed and fried bread tastes great with almost all Bengali or Indian curries (veg and non-veg) and dal, just like our classic puri.
In some Bengali households, puffed luchi is served with sugar; you can also have this combo.
Storage Suggestions
I will not suggest you store prepared luchi, as it tastes good only when hot and puffed. You can instead store the dough in an airtight container in your fridge for roughly 2 to 3 days.
Whenever you want to prepare luchi, take out the dough a few minutes before, prepare, and fry it in hot oil.
If you still have leftover fried luchi, you can keep them in the refrigerator for several days if they are kept in an airtight container.
Reheat in a microwave, air fryer, or stovetop until hot before serving.
Notes
- My recipe serves 4 people but you can easily double or triple it if making it for a crowd.
- You can deep fry them in ghee instead of vegetable oil.
- Use only warm water to get the consistency and texture of the dough right.
You Might Want To Try Some More Indian Main Course Recipes
- How To Make Restaurant Style Paneer Butter Masala Recipe With Video
- How To Cook Aloo Paneer Ka Kofta For Fasting Or Snack
- Spice up Your Indian Cuisine Delicious Dum Aloo Recipe Restaurant Style
- How To Make Restaurant-Style Best Matar Paneer Recipe
- How To Cook Rich And Creamy Restaurant Style Dal Makhani
- How to Make Badami Paneer Masala
- How to Make Punjabi Rajma Curry
- Aloo Tamatar Ki Sabji And Poori: Best Indian Breakfast Recipes
- Poori Recipe For Making Soft Puffy Poori (2 variations)
- Lauki Ke Kofte Recipe लौकी के कोफ्ते
- Matar Nimona Recipe | Matar Ka Nimona | Green Peas Curry
- Easy Surti Undhiyu Recipe Gujarati Style | Undhiya Recipe | Oondhiya
- Best Kashmiri Masala Soya Chap Recipe
- Best Jackfruit Biryani Recipe | Kathal Biryani Recipe | Jackfruit Biryani Recipe
- FoodallTime Easy Masala Basmati Rice Recipe
- 10 Common Mistakes To Avoid While Making A Dosa
- Sev Tomato Curry – Sev Tamatar Ki Sabji – Sev Tameta Nu Shaak
- 14 Nutritional Benefits Of Bajra (Pearl Millets)
- Easy Bajre Ki Roti – Bajra Roti Recipe
- Khatta Moong Recipe | Gujarati Khatta Moong | Khattu Mag | Dahiwala Khatta Moong
- Healthy Onion Bajra Muthiya | Bajra Onion Muthia Recipe | Gujarati Bajra Muthiya
- Low Acidity Bajra Peas Roti Recipe | Healthy Matar Bajra Paratha
- Easy Homemade Masala Paneer
Quick Overview
Recipe Name: Bengali Style Luchi Bhaji
Author: Ranjeeta Nath Ghai
Description: Bengali Luchi is a traditional Bengali-style deep-fried puffed bread made using all-purpose flour. Here is how to make it (vegan).
Preperation time: 5M
Cook Time: 20+20M
Total Time: 45M
Type: Lunch/Breakfast/Dinner
Recipe Yield: 4 people
Recipe Ingredients: 2 and ½ cups all-purpose flour (maida), 2 tablespoons vegetable oil, ½ teaspoon salt, warm water for kneading the dough (as required), vegetable oil for frying
Recipe Instructions: Make The Dough In a large mixing bowl or parat, combine all-purpose flour, vegetable oil, and salt. Make a crumbly mixture by mixing all the ingredients with your fingertips. Make a soft dough by gradually adding warm water little by little (firmer than roti dough, but softer than poori dough). Note – The consistency of the dough is very important to get the perfect luchi so keep that in mind. Do not add water all at once; otherwise, the dough can become sticky. Keep the dough on the counter for 20 minutes, covered with a damp cloth. Note – This resting time is very important as it helps relax the gluten and prevents the luchi from springing back when you roll them. Knead again for 2 mins before you start rolling them. Roll The Luchi Divide the dough into small lime-size (1-inch) balls and flatten the balls between your palms slightly. Tip – Try to make the dough ball as round as possible. This will help you make round luchies. Roll the Luchi dough ball into a circle of 4 inches using a rolling pin lubricated with oil. Make 3-4 loochi in the same manner. While rolling out the luchies keep the rest of the dough balls covered with the moist cloth otherwise the surface of the dough will dry out. Fry The Loochi In a medium-size deep karahi (deep pot), heat 4-5 cups of vegetable oil for frying. When the oil is very hot, reduce the heat to medium. Note – The temperature of the oil is very important for the luchi to puff up. It should be very hot. With a perforated spoon or a slotted spoon, gently press luchi in the hot oil until it puffs up. Do not over-fry. The color of the luchi is supposed to be white. If you fry it more, it will become brown in color. Make sure you flip it gently and fry the other side as well. Line a plate with paper tissues and place it there. Fry the remaining rolled loochi and then simmer the heat to low. Now roll another batch of 4-5. Once they are rolled, increase the heat again and heat the oil nicely. Reduce the heat to medium and then fry the next batch. Keep rolling and frying the loochi in the same manner and serve it with aloo bhaji or Aloo tamatar ki sabji, or dum aloo.
Recipe Cuisine: Indian/Bengali
Video thumbnail URL:
-
Ease of Cooking
-
Nutritional Values
-
Health Benefits
-
Availibility of Ingredients
-
Vegan
User Review
( votes)( reviews)
I like the way you have explained the difference between luchi, bhature and poori. We normally make poori and bhature at home. But the luchi tastes very good with nomal veggies such as baigan and loki with chana dal too. Going to try this now as well.
Thanks for your feed back. Itll be a pleasent change in monsoons.
This blog on making Bengali style Luchi Bhaji makes me want to hungry. The recipe and tips provided are great! Can’t wait to recreate this delicious dish.
Thanks for your feed back. It’ll be a pleasent change in monsoons. This is an ideal comfort food for those who want to avoid spices.
I really love pooris, bhaturas and luchis. But what I really loved about your recipe blog is the clarity you brought to the three dishes by explaining the differences.
Thanks for your feed back. Itll be a pleasent change in monsoons.
This wad very helpful. I was always confused between lucchi and bhatura but now I know the difference. I thought luchhi is poori in bengali. Thankyou for clearing ig and sharing the recipe with us.
Thanks for your feed back. Luchhi is indeed poori in bengali but wit a difference. It’ll be a pleasent change in monsoons.
This is very similar to what we eat in Maharashtra called – poori bhaji. Same the puris are made up of maida and served with aloo sabji, slightly different.. its more like dosa bhaji. The one that you showed is bengali delicacy? Would love to try some day ❤️
Thanks for your feed back. Itll be a pleasent change in monsoons.
Nice
I would love to try your recipe out as we are tired of having the same bhajis everyday. And because it’s vegan I’m curious to try it out too and check the taste 😉
Thanks for your feed back. Itll be a pleasent change in monsoons.
Wonderful
I am very less cogniziant of bengali food. The dish you shared looks scrumptous. And the recipe is really wonderful. I am happy to came across such a good food
Thanks for your feed back.