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Open Access Articles- Top Results for Luchi

Luchi

Luchi
120 px
Type Flatbread
Place of origin East India and Bangladesh
Region or state Bengal, Odisha, Assam
Main ingredients Maida flour
Variations Poori, kachori
16x16px Cookbook:Luchi  16x16px Luchi

Luchi (Bengali: লুচি),(Assamese: লুচি lusi ),(Template:Lang-or) is a deep-fried flatbread made of wheat flour that is typical of Bengali cuisine, Assamese, Maithili and Oriya cuisine. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a Poori. Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety.

History

Wheat has to be kneaded truly well and then authorized to rest for some time before taking the luchi .[1] Luchi can be made for breakfast , lunch or supper but often taken for lunch . The magic of having soft luchi lies here only .[2] The more popular is luchi with cholar dal .[3]

References

See also


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