Luchi

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Luchi
Origin

Place of origin	East India and Bangladesh
Region or state	Bengal, Odisha, Assam
Details
Type	Flatbread
Main ingredient(s)	Maida flour
Variations	Poori, kachori

Luchi (Bengali: লুচি),(Assamese: লুচি lusi ),(Odia: ଲୁଚି) 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 .^[2] The more popular is luchi with cholar dal .^[3]

References

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Category Commons Cookbook Food portal India portal

v t e Indian breads
List of Indian breads
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Recipes on WikiBooks Category:Indian breads Food portal The India Portal

v t e Flatbreads
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Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales
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Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast
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