Phulko Luchi/ Luchi in Bengali style

Phulko luchi for a Bengali is love, emotion, celebration, beginning… the beginning of a day. This bread is prepared often in many Bengali households for breakfast, during Durga Pujo and Lakshmi Puja and on many other occasions or just like that without any occasion.

Luchi is something all of your mothers and grandmothers must have prepared at home on a regular basis. But I know, in spite of that many of you must have failed on your first attempt like I did. This humble Bengali flatbread requires few tips and tricks to be perfectly done.

Firstly, addition of ghee or oil to the the wheat flour and making the dough is called “moyan”. This is important to make soft luchis. Secondly, the dough that you prepare should be soft and smooth. Hard dough results in hard luchis. Thirdly, the dough should be allowed to rest for sometime which helps in developing the gluten. Fourthly, the oil should be hot while frying the luchis. If the oil remains cold the resulting luchis will become like papad, while if the oil is too hot, it will over brown. Fifthly, you need to press the luchis with your spoon while frying. This helps in puffing the luchis. That’s it and you are ready to make the luchis.

You can serve phulko luchi with aloor dum, kosha mangsho or in combination with dessert like payes or mohanbhog.

Course: Breakfast/Main Course

Cuisine: (Bengali)Indian

Preparation time: 5 mins

Cook time: 20 mins

Servings: 15 luchis

Ingredients

• 2 cups of wheat flour/maida
• 3 tablespoons of oil + oil for frying
• 1/2 teaspoon of salt

Directions

1. Take maida, 2 tablespoons of oil and salt in a bowl and mix well using your fingers until they are combined properly.
2. Add water and knead to make a soft and smooth dough.
3. Sprinkle 1 tablespoon of oil on the dough, cover the dough and let it rest for at least ½ hour.
4. Knead the dough again for 3-4 minutes until it is very smooth.
5. Heat oil in a pan for frying luchi.
6. Divide the dough into small lemon size balls.
7. Apply little oil on the rolling pin and roll the dough balls into luchis.
8. When the oil is hot, reduce the heat to medium.
9. Slip the luchi in the hot oil and gently press with your spoon until the luchi puffs up.
10. Flip and fry on the other side similarly. The luchi should be slightly browned.
11. Serve the luchi hot with aloor dum, kosha mangsho or any other dish of your choice.

Step by step instructions to prepare Luchi

Take maida, 2 tablespoons of oil and salt in a bowl and mix well using your fingers until they are combined properly.

Add water and knead to make a soft and smooth dough. Sprinkle 1 tablespoon of oil on the dough.

Cover the dough and let it rest for at least ½ hour. Knead the dough again for 3-4 minutes until it is very smooth.

Divide the dough into small lemon size balls.

Apply little oil on the rolling pin and roll the dough balls into luchis.

Heat oil in a pan for frying luchi. When the oil is hot, reduce the heat to medium. Slip the luchi in the hot oil and gently press with your spoon until the luchi puffs up.

Flip and fry on the other side similarly. The luchi should be slightly browned.

Serve the luchi hot with aloor dum, kosha mangsho or any other dish of your choice.

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