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Freshly fried Luchi Bengali fried bread

Luchi - Bengali Fried Bread

Luchi is a classic Bengali fried bread that is widely enjoyed in India and Bangladesh. Its special airy texture and slightly crispy outer layer make it excellent for dipping in sauces and spicy dishes. It is traditionally served on festive occasions or as a breakfast, often fried with ghee for a richer flavor. Luchi is one of the most well-known types of bread in Bengali cuisine, which is popular worldwide due to its simple preparation and delicious texture.

Prep Time 15 min
Preparation 15 min
Total 30 min
1800 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 250 g All-Purpose Flour (Maida)
⭕ 5 g Salt
⭕ 120 ml Water
⭕ 20 ml Ghee (Clarified Butter) or Oil
⭕ 500 ml Sunflower Oil (for frying)

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    Preparation Steps

    1

    In a large bowl, combine the flour and salt.

    2

    Add the ghee or oil and mix until the mixture resembles breadcrumbs.

    3

    Gradually add the water, kneading the dough until it becomes smooth and elastic.

    4

    Cover the dough with a kitchen towel and let it rest for 30 minutes.

    5

    Divide the dough into 10 equal portions, then shape them into small balls.

    6

    Roll out each ball into a thin circle, about 10 cm in diameter.

    7

    Heat ample oil in a skillet over medium-high heat (approximately 350°F or 180°C).

    8

    Fry the luchis one at a time for 10-15 seconds on one side, then flip and fry for another 10 seconds, until puffed up and golden brown.

    9

    Remove and place on a paper towel to drain excess oil.

    10

    Serve fresh, traditionally with aloo sabzi (potato curry) or sweet chutneys.