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Luchi is a simple flat bread recipe made by deep frying and without yeast. It is usually eaten for breakfast. Luchi has its origin from India, and is well known in Assam, Tripura, Odisha and West Bengal which are all Indian states.

Luchi is sometimes stuffed with aniseed, cumin seed, onion seeds, salt and sugar and this form of luchi is known as kochuri.

In this article, we will look at how luchi is prepared.

 

Ingredients

  • 1 cup of maida (all-purpose flour)
  • ½ teaspoon of salt
  • ½ cup of water
  • Ghee/oil for deep frying

 

What Luchi Can Be Served With

Luchi can be served with aloo ki sabzi / Indian potato curry, chola dal, kosha mangsho.

 

Special Utensils

  1. Kadai / deep frying pot
  2. Slotted spoon
  3. Paper towels

 

Steps

  1. Mix all purpose flour, salt, ghee and water to make the dough.
  2. Add water little by little while kneading the dough.
  3. Divide the dough into equal portions and roll them into balls.
  4. Dip the balls slightly in water or oil to avoid sticking.
  5. Roll out the balls into equal circular sizes with a rolling pin.
  6. Heat some oil in a pan on high heat.
  7. When the oil heats up, gently put in the luchi and fry. Let both sides fry. Use the slotted spoon to turn one side over when it is done frying.
  8. When the luchi is ready, remove it from the fire and transfer it onto a plate or tray lined with a paper towel to drain excess oil.
HOW TO PREPARE LUCHI

Delicious LUCHI Recipe

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In this article, we will look at how luchi is prepared.
No ratings yet
Prep Time 15 mins
Cook Time 8 mins
Course Appetizer, Dessert
Cuisine CONTINENTAL
Servings 2
Calories 98 kcal

Equipment

  • Kadai / deep frying pot
  • Slotted spoon
  • Paper towels

Instructions
 

  • Mix all purpose flour, salt, ghee and water to make the dough.
  • Add water little by little while kneading the dough.
  • Divide the dough into equal portions and roll them into balls.
  • Dip the balls slightly in water or oil to avoid sticking.
  • Roll out the balls into equal circular sizes with a rolling pin.
  • Heat some oil in a pan on high heat.
  • When the oil heats up, gently put in the luchi and fry. Let both sides fry. Use the slotted spoon to turn one side over when it is done frying.
  • When the luchi is ready, remove it from the fire and transfer it onto a plate or tray lined with a paper towel to drain excess oil.

Video

Notes

Luchi is sometimes stuffed with aniseed, cumin seed, onion seeds, salt and sugar and this form of luchi is known as kochuri.

Nutrition

Calories: 98kcal
Keyword luchi
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