Luchi recipe (with sada alur torkari) – for Bengali breakfast

Luchi recipe (with sada alur torkari) with step-by-step instructions and pro tips & tricks. Luchi and sada alu torkari is a simple yet delicious traditional Bengali breakfast, prepared at our home, especially on Sunday or any Holiday. Though luchi with Aloo dum, or with Begun bhaja, or with Cholar Dal, or with Phukopir Tarkari are a few more yummiest combos. However, among all of them, luchi goes best with this aloor tarkari due to its simplicity and quickly made nature.

Luchi with sada alur tarkari (Traditional Bengali breakfast)

About Luchi recipe

Luchi is a maida-made deep-fried bengali puffed bread with a crispy flaky top and soft fluffy core. Tearing with light pressure of fingers & just melting in the mouth is a sign of perfect luchi. For making this recipe, maida, ghee or vegetable oil, sugar, salt, and water requires for making a soft dough. Also needs vegetable oil to roll the dough to deep fry this puffy bread. However, to make it puffy, soft & fluffy, a few techniques need to follow (check the tips & tricks below).

Luchi (in traditional bamboo basket) with sada aloor tarkari (in brass bowl)

5 Pro Tips To Make Perfect Luchi

From kneading the dough to rolling and frying this bread, several tips need to follow to make it perfect.

A perfect moyan in maida – Luchi must have perfect Moyan. Moyan means ghee or oil used to nicely rub with maida before adding water. A good moyan never allows the luchi to soak much oil & make it soft & fluffy as well. So moyan is very important to make it perfect. As less moyan make the luchi hard, whereas if moyan is more, makes it super flaky. 

Preparing a soft dough – Luchi 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. How long you will knead the dough, luchi will be soft & fluffy accordingly due to making more air pockets in the dough.

Keep the dough at restNeed to keep the dough at rest minimum of 30 mins, covering by 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.

Perfect rolling technique – Due to the perfect rolling technique every luchi must be puffy after putting in oil. Simply roll the dough up & down for 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 it is not in a round shape, don’t worry it will be puffed for sure, & little more practice help you to make it round.

How to Fry luchi to make it puffy – Once the oil starts releasing smoke then only put the luchi in the oil. After putting in the oil, slight press the top of it with a perforated ladle and you can see luchi 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?

Sada alu tarkari is a no turmeric-added white, creamy potato curry. 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, seasoned with slight sugar and salt. Due to not using turmeric powder make this potato curry white.  

Let’s check how easily you can make luchi like a pro with sada aloo tarkari for 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 some Yummy Tarkari recipes for Luchi

Aloor Dum (With Onion & Garlic)
Niramish Aloor Dum
Aloo Potoler dalna
Niramish Phulkopir roast

Luchi recipe | how to make luchi (with sada alur torkari) – for Bengali breakfast

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 maida-made deep-fried bengali puffed bread with a crispy flaky top and soft fluffy core. Tearing with light pressure of fingers & just melting in the mouth is a sign of perfect luchi. For making this recipe, maida, ghee or vegetable oil, sugar, salt, and water requires for making a soft dough. Also needs oil to roll the dough to deep fry this puffy bread.

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 – 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)

Instruction

  • How to make luchi
  • First, take 2 cups of maida/ all-purpose flour, add 3/4 tsp salt, and 3/4 tsp sugar, 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 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, slight press by hand, then gently roll it lengthwise for 4 times.
  • Then slight turn the rolling board, and again roll the dough from another side for 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 luchi 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.
  • After adding in oil, slightly press the top of the luchi with a perforated ladle until completely puff up.
  • Then turn it down, once get a golden texture from the back side.
  • Fry the luchi until getting golden on both sides then remove it from the pan with perforated oil.
  • Luchi is ready, keep it in a colander or tissue paper lined plate to remove extra oil. 
  • How to make sada alur tarkari
  • For making sada alur torkari, first, wash, peel out & cut the aloo into small cubes (like ghugni’r 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 (Bengali five spice) 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 with the gravy.
  • To make a spicy 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 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.

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