…And neither is bhature… Luchi, a favourite Bengali breakfast dish which often transits into evening snacks, and supper, is a flavourful fluffy deep-fried sphere made with flour (maida). Unlike puri, a famous spin off, luchi is my comfort food.
What’s the difference?
Puri is made of whole wheat (atta, and there goes the taste…), and many tend to add ajwain, semolina, or soda to the dough! And it’s brown, whereas luchi is white.
Bhature, another favourite to Indians, contains maida and hung yoghurt as the two main ingredients. Also, they are as large as a plate unlike luchi which fits in your palm.
So, here I am to clear that disillusion for once and for all. Check out the recipe of my comfort food ‘luchi and aloo chorchori’ – try and taste, and spot difference!
I wouldn’t endure another comment dripping with snobbery and that oh-yes-I-know-what-is-it look when one compares luchi with puri. It’s like calling phuchka and golgappa (another spinoff, bland enough to anger any Kolkatan) the same. We shall save the phuchka debate for another day, till then let’s focus on making some phulko luchis. 🙂
Ingredients (serves 2)
All purpose flour/Maida – 200 gm
Rice bran oil – 2 tsp
Mustard oil – 2 tbsp
potatoes (peeled, diced and washed)- 4 medium
black cumin seeds – 1 and 1/2 tsp
dried red chilli – 1 small
or green chilli – 1 medium
Tumeric powder – 1tsp (optional)
sugar – 1tsp
salt to taste
For aloo chorchori
Peel the potatoes, then wash and dice them into small cubes.
Heat mustard oil in a kadhai/wok/skillet whichever you prefer on medium heat
Add the black cumin seeds, then add the dried red chilli or a green chilli, whichever you have at hand
Stir then for 30 seconds, and add the potatoes and salt to taste. Stir them well, untill the potatoes are coated evenly with oil
You may choose to add the tumeric powder here, but it is not neccessary. Stir well.
Add half a cup of water to the potatoes, stir it well and cover the pan with a lid.
Turn off the heat after 4 minutes
Take 2 cups of maida in a large bowl, add 1 tsp of salt, 1 tsp of ground sugar.
Mix them up nicely
Now add the rice bran oil to the dry mixture well.
Check if the mixed maida forms a light shape when you squeeze a handful in your palm
Now gradually add some water to make a firm dough
Make small balls out of the dough
Using a rolling pin to make the balls into small chappatis
Now heat some rice bran oil in a kadhai
deep fry the luchis one at a time.
Things to note
Make sure the oil is hot enough befor you fry the luchis, or they’ll not
DO NOT overfry them. They are supposed to be whitish, and not dark golden brown. Frying them for too long give you digestive problems
Cook the chorchori in low medium heat. The chorchori should not be a gravy dish, it is supposed to be slightly sticky, so add the water carefully in small amounts.
Above all, luchi can be consumed with a lot of other dishes – aloo dum, kosha mangsho (both chicken and mutton), paneer kofta, chholar dal, payesh, tomato chutney, to name a few.