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India is well-known for its diverse types of bread. In fact, no Indian meal would ever be complete without some sort of bread on the side. In Bengali cuisine, one of the most popular has got to be luchis. Soft and fluffy, these deep-fried circles of dough are perfect for breakfast, lunch or dinner and appear over and over again in street food staples of West Bengal.
Though they are very similar to puris in other parts of the country, the main difference is that since Luchis are made with all-purpose flour instead of wheat flour, they tend to have a softer texture. This also makes them more delicate than puris and to get the perfect Luchi feeling takes some practice. Here are some tips to get you started.
Use fresh ingredients
The first step to making soft luchis is to use fresh ingredients. This includes fresh all-purpose flour and fresh ghee or oil for frying. The flour should be stored in an airtight container to keep it from absorbing moisture, which can affect the texture of the luchi.
Knead the dough well
The dough for luchi should be kneaded well to ensure it's smooth and pliable. This will also help to activate the gluten in the flour, which gives the luchi its soft texture. To make the perfect luchi, prepare a slightly tight dough. The dough becomes soft if too much water is added, and stiff if too little water is added.
Let the dough rest
After kneading the dough, it's important to let it rest for at least 30 minutes. This allows the gluten to relax and the dough to become more pliable, which makes it easier to roll out the luchis without tearing them.
Roll the dough carefully
When rolling out the dough, use a rolling pin to create thin, even circles. It's important not to roll the dough too thin, as this can cause the luchis to become crispy and hard rather than soft and fluffy. Also, be gentle when handling the dough to avoid tearing it.
Fry the luchis in hot oil
The key to making soft luchis is to fry them in hot oil, around 190 C. The oil should be heated to the right temperature before adding the luchis. If the oil is too hot, the luchis will burn on the outside and remain uncooked on the inside. If the oil is too cool, the luchis will become soggy and oily.
Give them space
Do not overcrowd the pan while frying and afterwards make sure to drain the luchis well to remove any excess oil. You can do this by placing the luchis on a paper towel or a wire rack. This will help to keep them soft and prevent them from becoming greasy.
