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
Wikidata facts
- Subclass of
- flatbread
- Part of
- Bengali cuisine
- Country
- Indian subcontinent
- Image
- Puri - Digha - East Midnapore - 2015-05-03 9778.JPG
Show 1 more fact
- Commons category
- Luchi
Sources (2)
via Wikidata · CC0
Article · Español
El luchi (bengalí লুচি) es un pan plano frito hecho de harina de trigo típico de las gastronomías de , y . Para cocinar luchis se prepara una masa mezclando harina maida con agua y una cucharada de ghi, dividiéndola entonces en bolitas. Estas se aplanan usando un rollo de cocina y se fríen individualmente en aceite o ghi. Un luchi típico mide 10–12 cm de diámetro. Suelen servirse con currys y gravys. La harina maida puede sustituirse por atta, en cuyo caso el pan se llama poori. Los luchis rellenos se llaman , siendo una variedad importante el relleno de puré de guisante (koraishutir kochuri).
Abstract from DBpedia / Wikipedia · CC BY-SA
Gallery (2)
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