Ever tasted mouth-watering Bengali puri luchi? Try it at home

Popular Indian snack puri gets a lot of flak for not being healthy, but it is still often preferred as a breakfast option with a variety of curries, depending on the region. The Bengali puri variety named luchi, which is also popular in other north India states and Bangladesh is irresistibly good when served with aloo dum, cholar dal (Bengal gram dal), or different types of fish or meat curries. It’s believed that the Portuguese introduced the technology to make refined flour (maida) in India. The Bengalis took refined flour and made Luchi with it. At the same time, luchi is different from puri. While the latter is typically made with whole wheat flour, luchi is traditionally prepared with maida.

The taste too differs. North Indians add carom seeds in puri while sesame is used in the preparation of luchi. The method of preparation is also different. While making puri, the rolled dough disc is fried until both sides turn golden brown. Luchi is not fried that much and appears creamy white. Both dishes are also served differently. Usually, puri is served with vegetable side dishes like potato and black chickpea curries. Luchi is served with both veg and non-veg accomplishments such as aloo dum (spiced potato curry), or different types of fish or meat curries like kosha mangsho (Bengali style mutton curry). It’s often prepared on special days like ‘ekadashi’ when rice is to be avoided. Bengalis also make the popular dish on festive occasions such as the Durga Puja. Here’s a simple recipe for making Bengali luchi.

Ingredients
2 cups of maida
Salt
2 tbsp ghee
Water
Oil to fry luchi

Preparation
Put two cups of maida (refined flour) in a mixing bowl
Add salt (as required), two tablespoons of ghee, and sufficient water Knead the mixture into a smooth and firm dough
Cover the dough with a wet cloth and leave it aside for 30 minutes to one hour
Divide the dough into small lemon-sized balls
Cover it again with a wet cloth for some time
Sprinkle a little oil on the dough balls and roll each into a small disc using a rolling pin
If we add more flour, then the colour will change to brown upon frying
Carefully slide the rolled dough into the hot oil
It should puff up as it fries
Flip the luchi and remove it from the oil when it turns cream in colour
Serve the luchi hot with your favourite accompaniments