Luchi - Fried Indian Bread Recipe

Welcome to the heart of Bengali cuisine, where every meal feels like a celebration! Today, we’re diving into the delightful world of Luchi, a supremely popular fried Indian bread that's as charming as it is delicious. Forget your everyday bread; Luchi is a light, fluffy, and perfectly puffed golden disc that brings joy to any plate. If you're looking to cook Indian food at home and explore Indian vegetarian dishes recipes, mastering Luchi is a fantastic place to start. This isn't just a fried bread recipe; it's a taste of tradition, a staple at family gatherings, festivals, and even your cozy weeknight dinners. Whether you're a seasoned chef or just starting your journey into veg recipes of India, our Luchi Delight recipe will guide you to create this iconic, melt-in-your-mouth bread with ease. Get ready to impress your taste buds and embark on a plant based food recipes adventure that's truly unforgettable!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons ghee (clarified butter)
• 3/4 cup warm water (you might need a little more or less)
• Cooking oil (for rolling and deep frying)

Directions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for achieving that soft, flaky texture. Gradually add the warm water, a little at a time, and knead the mixture until it forms a smooth, pliable dough. Aim for a dough that is soft but not sticky. It should feel elastic.
2. Rest the Dough: Once your dough is perfectly kneaded, cover the bowl with a damp cloth or plastic wrap. Let it rest for 10-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll and ensuring your luchis puff up beautifully.
3. Shape the Luchi: While the dough rests, prepare your workspace. Lightly oil your rolling pin and rolling surface. Divide the rested dough into small, equal-sized balls, about the size of a golf ball. You should get roughly 12-15 balls. Take one dough ball, flatten it slightly, and lightly grease both sides with a tiny bit of cooking oil.
4. Roll the Luchi: Gently roll each dough ball into a thin 3-inch circle. The key is to roll evenly so the luchi cooks uniformly. Avoid using dry flour for rolling, as it can burn in the hot oil; a little oil is best here.
5. Heat the Oil: Heat cooking oil in a deep kadai (wok) or a heavy-bottomed frying pan for deep frying over medium-high heat. The oil needs to be hot enough for the luchi to puff up instantly but not so hot that it burns quickly. To test the oil, drop a tiny piece of dough into it. If it sizzles and quickly rises to the surface, your oil is ready.
6. Fry the Luchi: Carefully slide one rolled luchi into the hot oil. As soon as it hits the oil, gently press down on the center of the luchi with the back of a slotted spoon or ladle. This encourages it to puff up like a balloon! Once it puffs, flip it over and fry for another 15-30 seconds until it's golden brown on both sides.
7. Drain and Serve: Remove the fried luchi from the oil and drain any excess oil by placing it on a paper towel-lined plate. Repeat with the remaining dough balls, making sure the oil maintains its temperature between batches. Serve immediately and enjoy your homemade fried Indian bread!