5 Things Bengalis Can't Compromise About Their Luchi

Bengalis want the colour of their luchis as white as possible. Thus, though it might sound a tad unhealthy for weight watchers, the dough is made purely with refined flour or maida. No other flour goes into it. Puri uses wheat flour, and it gives a slightly brownish tinge. 

Crispyness is another parameter by which the quality of luchi is gauged by the Bengalis. The secret lies in its kneading process. A copious amount of oil or ghee (as a greasing agent) is added while kneading the dough. The process begins by mixing the refined flour with the greasing ingredient thoroughly. Later water is introduced to bind the dough, which is then kneaded for a long time to get a smooth texture. 

Bhaja or fries are staples with luchi. Especially, a platter of this Bengali bread can't be imagined with Begun (eggplant) and Aloo (potato) bhaja. Again these two fries shouldn't be shallow fried. Bhaja with luchi means deep-fried accompaniments. 

The mention of luchi spontaneously brings the image of chap chap cholar dal (thick consistency cooked Bengal gram dish). Often, fried narkel or coconut dices are part of this dish. A dash of sweetness completes this culinary fare.

Bengalis can only give their favourite fish a miss on a rare occassion. For a non-vegetarian accompaniment, it has to be either chicken or mutton kosha. An iconic Bengali delicacy, mutton kosha entails slow cooking over a low flame for an extended period. Thus, it achieves a rich, dark-brown gravy and melting meat pieces.