Ingredients for Bengali Luchi
- 2 cups All Purpose Flour
- 2 tablespoons Ghee
- 1 teaspoon Salt
- 1/2 cup lukewarm Water
- Sunflower Oil for deep frying (as needed)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bengali Luchi? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bengali Luchi
- In a large bowl, whisk together the flour and salt.
- Add ghee (clarified butter) to the flour mixture and rub it in using your fingertips until the mixture resembles breadcrumbs.
- Gradually add lukewarm water, mixing with a spoon or your hand until a soft, slightly sticky dough forms. Do not knead excessively.
- Cover the dough and let it rest for at least 15-20 minutes.
- After resting, roll the dough into small, smooth balls (about 1-1.5 inches in diameter).
- On a lightly floured surface, roll each ball into a thin, circular disc (about 4-5 inches in diameter) using a rolling pin. The thinner the better for crispiness!
- Heat oil in a deep pan or kadai over medium-high heat. The oil is ready when a small piece of dough sizzles immediately when added.
- Carefully slide a luchi disc into the hot oil. Fry for about 1-2 minutes per side, or until golden brown and puffed up.
- Remove the luchi from the oil and place it on a plate lined with absorbent paper towels to drain excess oil.
- Repeat with the remaining dough balls.
- Serve your delicious Bengali Luchi hot with your favorite curries or as a snack. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
1g
Carbs
10g
