luchi
Sign in to saveLuchi is a flatbread that is deep-fried, popular in Bengali cuisine. It is made of maida flour, water, and ghee. It is similar to puri, which is made with atta rather than maida. Luchi is eaten with dishes such as aloo dum or dal. Originating from a dish called , luchi was first attested in 1660. It is commonly eaten during festivals. Variations of luchi include kachori and , and local variations exist across Bengal.
Key facts
- Food.name
- Luchi
- Food.image
- File:Puri - Digha - East Midnapore - 2015-05-03 9778.JPG
- Food.image_alt
- A stack of flatbreads filled with air bubbles.
- Food.caption
- Luchi
- Food.type
- Flatbread
- Food.served
- Hot
- Food.main_ingredient
- Maida flour, ghee, water
- Food.variations
- Puri, Kachori
- Food.national_cuisine
- Bengali cuisine
via Wikipedia infobox
Article
6 sectionsContents
- Preparation and serving
- History and etymology
- Consumption
- See also
- References
- Works cited
Luchi is a flatbread that is deep-fried, popular in Bengali cuisine. It is made of maida flour, water, and ghee. It is similar to puri, which is made with atta rather than maida. Luchi is eaten with dishes such as aloo dum or dal. Originating from a dish called , luchi was first attested in 1660. It is commonly eaten during festivals. Variations of luchi include kachori and , and local variations exist across Bengal.
== Preparation and serving == thumb|Luchi served with (clockwise from top) potato tarkari, [[rasgullas, boondi and sandesh]] Luchi is a flatbread made of maida flour, water and ghee. It may additionally use semolina. The dough is kneaded, shaped into a circle, and deep-fried, typically in a karahi pot. Each luchi is fried individually, filling with air as the oil is spooned over it, after which it is flipped and cooked until golden brown. The diameter of luchi is typically 12.5–15 centimetres (5–6 inches), though it ranges from 7.5 cm (3 in) to 12.5 cm (5 in). It is served while hot and fresh.