Luchi recipe with Bengali sada alur torkari – for breakfast | How to make Perfect Bengali Luchi recipe

Luchi recipe Luchi is the Bengali poori(puri), prepared with all-purpose flour (maida) and deep fried in vegetable oil. In the olden days of Bengali cuisine, Luchi was made by frying in ghee, however, we no longer carry that tradition due to health. Mainly prepared as bengali breakfast on Sunday or any Holiday.

Luchi goes best with – some popular Bengali dishes such as Aloo dum, Begun bhaja, Cholar Dal, Sooji, Phukopir Tarkari MangshoGhugni. Have many more yummiest traditional recipes considered the best combo with this Bengali puri. However, among all of those side dishes, I love to serve luchi with aloor tarkari due to its simplicity and quickly made nature.

Luchi recipe with sada alur torkari | How to make Perfect Bengali luchi recipe

What is Luchi?

Luchi is a maida-made deep fried bengali puffed bread with a crispy flaky top and soft fluffy core. This maida-based West Bengal puri is similar to the North Indian recipe poori(made with atta or wheat flour).

Tearing with the light pressure of two fingers & just melting in the mouth is a sign of a perfect luchi recipe. For making a perfect luchi, a few techniques need to follow from making a soft dough to a special technique of rolling & deep frying in oil (check the tips & tricks below).

A basket full of luchi with sada aloo tarkari. A basket full of luchi with sada aloo tarkari

How To Make Perfect Bengali Luchi recipe?

Tips 1: A Perfect Moyan – a perfect luchi must have a perfect Moyan in maida or flour. Moyan means ghee or oil used to nicely rub with maida before adding water. A good moyan never allows luchi to soak much oil rather makes it soft & fluffy. But luchi gets hard if less moyan is used, whereas if moyan is more, makes it super flaky. So moyan is very important for making it perfect.

Tips 2: Prepare A Soft Dough – Luchi’s dough must be soft but not too soft that you can not roll it properly. To contain that softness a little bit of sugar is mixed with flour before kneading. Maida & water proportion must be perfect, that perfection comes with experience.

So if you are a novice must not add the water (whole water) at a time, rather gradually mix it while kneading the dough. Knead it until the dough is soft & smooth. As How long you will knead the dough, luchi will be soft & fluffy accordingly due to making more air pockets in the dough.

Tips 3: Keep The Dough At RestNeed to keep the dough at rest minimum of 30 mins, covering it by a plate or moist cloth. Mainly dough should not come in contact with air while resting. Oil greasing over the dough is one more technique to prevent it from being in contact with air.

Tips 4: Perfect Rolling Technique – Due to the perfect rolling technique, every luchi must be puffy after putting in oil. Simply roll the dough up & down 3- 4 times then roll it again 2-3 times from the other side. Do not put too much pressure on rolling the dough. Otherwise, the air pockets get broken and luchi won’t be perfectly puffed up. If your luchi is not in a round shape, don’t worry it will be puffed for sure, & little more practice help you to make it round.

Tips 5: How To Fry Luchi To Make It Puffy – Put the luchi in the oil, and once the oil starts releasing smoke. If the oil is not perfectly hot can not make it puffy instead get hard like papad. After putting in the oil, slightly press the top of this flat-rolled bread with a perforated ladle and you can see immediately that the bread is completely puffed up. Then turn it down when golden from the back side and fry until golden from both sides.

What is sada alur torkari recipe?

Sada alu tarkari is a no-turmeric-added white, creamy potato curry very popular in Kolkata. Made of cube-cut potatoes tossed in oil (mustard oil or any other vegetable oil) with the tempering of bengali five spice (paanch phoron) and a few whole red chillies. Flavoured with little hing (asafoetida), spiced up with green red chillies, and seasoned with slight sugar and salt. Due to not using turmeric powder make this potato curry white.  

Check how to make luchi recipe with sada alur tarkari at ease for Bengali breakfast. Hope my step-by-step recipe detail will help you to do it perfectly. So Make this recipe for this year’s Durga puja time breakfast.

Check a few Yummy Tarkari recipes for Luchi

Aloor Dum (With Onion & Garlic)
Niramish Aloor Dum
Aloo Potoler dalna
Niramish Phulkopir roast
Restaurant style Mutton Kosha
Chicken Kosha

Luchi recipe with Bengali sada alur torkari – for breakfast | How to make Perfect Bengali Luchi recipe

Recipe by Moumita PaulCourse: BreakfastCuisine: Bengali, IndianDifficulty: Moderate
Servings

22

servings
Prep time

25

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

35

minutes

Luchi is a Bengali poori(puri), prepared with all-purpose flour (maida) and deep fried in vegetable oil. Made with maida/all purpose flour, ghee/vegetable oil, sugar & salt, best to serve with popular Bengali torkari.

Ingredients

  • For Making Luchi
  • 2 cups Maida/All-purpose flour

  • 3/4 tsp Sugar

  • 3/4 tsp Salt

  • 3 tbsp Vegetable Oil/ Ghee

  • Water (as required for kneading)

  • 1.5 cup (≈ 375 ml) Vegetable Oil (for frying)

  • For Making Sada Alur Torkari
  • 4 Medium to Big Aloo

  • 3 tbsp Mustard Oil

  • 1/2 tsp Paanch Phoron (Bengali five spice)

  • 1/4 tsp Hing (Asafoetida)

  • 1+1/2 tsp Sugar

  • 1 tsp Salt

  • 2 cups water (for cooking)

How to make luchi recipe with Bengali sada alur torkari

  • For making Luchi
  • First, make the dough by taking 2 cups of maida/ all-purpose flour. Add 3/4 tsp salt, and 3/4 tsp sugar in maida, and mix it well.
  • Add moyan of 3 tbsp oil (any vegetable oil), and nicely mix it with maida (by fingertips) until making a crumbly mixture.
  • Gradually mix water and start kneading the dough until gets soft. I used almost 3/4 cups (≈ 182 ml) of water.
  • Then knead the dough continuously for 10 mins.
  • Grease the dough with 2 tsp oil & cover it for at least 30 mins with a plate or moist kitchen cloth.
  • After 30 mins of resting, take out the dough, make small lemon size balls, and again cover the lemon size dough until rolling.
  • Then take a rolling board, and grease it with little oil. Grease the rolling pin too.
  • Take a small dough, first, slightly press by hand, then gently roll it lengthwise 4 times.
  • Then slightly turn the rolling board, and again roll the dough from another side 3 times.
  • When rolling is done, keep it on an oil-greased plate (greased with 1/2 tsp oil).
  • Do not put too much pressure on rolling the dough. Otherwise, the air pockets get broken and luchis won’t be perfectly puffed up. 
  • Then heat a pan (heavy deep bottom pan) on medium to high flame. Add a generous amount of vegetable oil (I used 1.5 cups of oil = 375 ml). 
  • Let the oil releases smoke, then put the luchi into the oil.
  • Then slightly press the luchis from the top with a perforated ladle until completely puff up.
  • Then turn it down, once get a golden texture from the back side.
  • Fry it until getting golden from both sides. Then remove the luchi from the pan with perforated oil.
  • Keep the luchis in a colander or tissue paper lined plate to remove extra oil. 
  • Luchi is ready, serve with aloo tarkari or alu dum or cholar dal or mangsho.
  • For Making aloo tarkari
  • First, wash, peel out & cut the aloo into small cubes (like Ghugni’r style alu).
  • Wash the aloo 4-5 times or until clear off the water. Soak it in water to preventing from oxidization (get a black patch for direct contact with air).
  • Heat a pan on medium flame, once the pan releases smoke add oil. I used 3 tbsp mustard oil, can use vegetable oil too.
  • Once the oil releases smoke, add 1/2 tsp of paanch phoron and 2 whole red chillies.
  • When the paanch phoron crackles, discard the water from the soaked aloo & put it in the pan. Stir it well.
  • Then add 1/4 tsp of hing (asafoetida) and mix it well. Fry the aloo until the water dried up (released by aloo).
  • Then add 3 green chillies (making a slit), 1 tsp salt & 1+1/2 tsp sugar (as per taste). Give a good stir.
  • Just after a minute adds 2 cups of water (≈ 500 ml) to the pan, and mix it well.
  • Raise the gas flame to high and let the gravy starts boiling.
  • Then cover the pan, and keep the heat on medium.
  • Once aloo gets soft, raise the gas flame on high to get the perfect consistency of the gravy.
  • To make a creamy gravy, slightly mash a few potato cubes with a masher or the back of the ladle and nicely mix them with the gravy.
  • To make this aloo tarkari spicy, mash the green chillies too.
  • Cook the gravy until getting a slightly thick & slight slurry consistency.
  • Sada alur torkari is ready, serve it hot with luchi at bengali breakfast.

Notes

  • If you could not digest maida, must replace maida with atta by keeping other ingredients the same.
  • How long you will knead the dough luchi will be soft, spongy & puffy due to creating more air pockets into the dough.
  • Oil greasing over the dough is one more technique to prevent the dough from being in contact with air.
  • After rolling the dough, must cover it with a moist cloth, otherwise, luchi gets hard after frying.

How To Make Luchi recipe (step by step with pictures)

  • Mix 2 cups of maida/ all-purpose flour with 3/4 tsp salt, and 3/4 tsp sugar. Mix it well.
Maida with salt, sugar & oil
  • Add 3 tbsp oil/ghee and nicely mix it with maida (by fingertips) until making a crumbly mixture.
crumbly mixture
  • Gradually mix water and start kneading the dough until gets soft. Continuously knead the dough for 10 mins.
Luchis dough
  • Grease the dough with 2 tsp oil & cover it for at least 30 mins with a plate or moist kitchen cloth.
Cover the dough with a plate or kitchen towel
  • After resting, take out the dough, make small lemon size balls, and gently roll them keeping between your palms to make them smooth.
Luchis small doughs

Rolling Luchis

  • Grease the rolling board and rolling pin grease with little oil.
  • Take a small dough, first, slightly press by hand, then gently roll it from the center, lengthwise 4 times. Then slightly turn the rolling board, and again roll the dough from another side 3 times.
luchi (bengali poori) after rolling
  • After rolling a few luchis, Keep them on a greased plate.
Luchis after rolling

Frying Luchi in Oil

  • Heat a pan (heavy deep bottom pan) on medium to high flame. Add a generous amount of vegetable oil (I used 1.5 cups of oil = 375 ml).
  • Let the oil releases smoke, then put the loochi into the oil.
Putting loochi in oil
  • Then slightly press the luchis from the top with a perforated ladle until completely puff up. Then turn it down.
Slightly pressing the luchi from the top
  • Fry it until getting golden from both sides. Then remove the luchi from the pan with perforated oil. Keep the luchis in a colander or tissue paper lined plate to remove extra oil. 
Phulko Bengali luchi
  • Bengali Luchi is ready, serve with Aloo Tarkari or Aloo Dum or Cholar Dal or Pathar Mangsho or Ghugni.

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