luchi maida poori

Bengali Luchi or Maida Poori

Luchi is an Indian deep fried flat bread that is made using All Purpose Flour aka Maida and is widely served in West Bengal during special occasions like Durga Pooja, Laxmi Pooja, Birthday Celebrations etc.

Generally, Pooris in India is made using Whole Wheat Flour aka Atta OR using a mixture of Atta and Maida. But, people in West Bengal and eastern India prefers Maida for making Luchis. Let’s check out in this post the step by step instructions for making Maida Pooris?

luchi maida poori

Read Luchi recipe in Hindi

Ingredients needed for making Luchi

  • 250 grams or 1 cup of All Purpose Flour or Maida
  • 2 tablespoon of vegetable oil for moyan
  • 2 tablespoon of oil for rolling dough balls
  • Water for making dough as required
  • 100 to 120 mL or 7 to 8 tablespoon of oil for frying

Cooking method for Bengali Luchi or Maida Poori

1) Take All Purpose Flour in a bowl (you can also use a large tray or a plate) and add 2 tablespoon of vegetable oil OR Ghee (also called moyan in India) in it:

all purpose flour maidaoil in maida

2) Mix the flour and oil/ghee very well, and then add water to the mixture and start kneading. Keep on adding water little by little and continue kneading the dough, until it becomes soft and smooth. Once kneading is done, cover the dough with a moist cloth for about 15 minutes at room temperature.

3) After 15 minutes, we are now ready to make small ping pong sized balls (approximately 40 mm or 1.5 inch in diameter) from the dough as shown below:

dough balls

4) Take chapati rolling board and apply small amount of oil on it. Now use a rolling pin to roll/flatten the dough balls into circular shape of approximately 4 inch diameter:

dough circlesNote: If you don’t apply oil on the board, then the dough balls/circles may stick on it. To make the rolling process more easier, you can apply small amount of oil on both sides of circle.

5) Take a Frying Pan or Karahi and pour 100 to 120 mL of vegetable oil in it. Heat the pan, so that the oil becomes hot for deep frying.

Carefully drop a flattened dough circle into the pan and use a metal spoon to gently push the circle into the oil. When you push it, the circle will get immersed and starts puffing up:

frying luchi

Once the circle is fully puffed up, turn it over and fry it on the other side for few seconds:

frying luchi other side

6) Take out the Luchi and drain excess oil from it using a Kitchen Towel or a Napkin:

luchi

Your Bengali Luchis are now ready to be served with Aloo Gobi Masala (Potato & Cauliflower Curry), Dum Aloo etc.

Important Notes:

  • When you are rolling dough balls made using all purpose flour, never add any type of flour with it or role it on a floured surface. If you use flour, then it will turn brown when you start frying Luchis in oil!
  • It is highly recommended that you should roll the balls into circular shapes by gently applying pressure by using a rolling pin only.
  • If you don’t have a rolling board in your home, then you can make use of cookie cutter for cutting flattened dough into circular shapes. You can also use your palms to flatten dough balls into circular shapes by gently applying pressure on them. But this process may take huge amount of time.
  • When you prepare a dough using Maida, it is highly recommended that you should make Luchis using it as soon as possible, as otherwise fermentation process will start on it.
Bengali Luchi or Maida Poori
Luchi is an Indian bread that is made using All Purpose Flour aka Maida and is widely served in West Bengal during special occasions like Durga Pooja, Laxmi Pooja, Birthday Celebrations etc. The recipe which we are going to follow will make 10 to 12 delicious Luchis for you.
Author:
Cuisine: Bengali
Recipe type: Breakfast
Serves: 1-2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 250 grams or 1 cup of All Purpose Flour or Maida
  • 2 tablespoon of vegetable oil for moyan
  • 2 tablespoon of oil for rolling dough balls
  • Water for making dough as required
  • 100 to 120 mL or 7 to 8 tablespoon of oil for frying
Instructions
  1. Take All Purpose Flour in a bowl and add 2 tablespoon of vegetable oil OR Ghee in it. Now mix them very well.
  2. Prepare a soft and smooth dough by adding water to above mixture and constant kneading.
  3. Once kneading is done, cover the dough with a moist cloth for at least 15 minutes.
  4. After 15 Minutes, make small ping pong sized balls out of the dough.
  5. Use Chapati Rolling Board and Pin to make thin dough circles of approximately 4 inch diameter.
  6. Take a Frying Pan or Karahi and pour 100 to 120 ml of vegetable oil in it.
  7. Heat the pan so that the oil becomes hot for deep frying.
  8. Carefully drop the dough circle into the pan and use a metal spoon to gently push the circle into the oil. On pushing, the circle will get immersed in the oil and starts puffing up.
  9. Once the circle is fully puffed up, turn it over and fry it on the other side for few seconds.
  10. Take out the Luchi and drain excess oil from it using a Kitchen Towel or a Napkin.
  11. Serve Luchis with Aloo Gobi Masala, Dum Aloo or some sweet dish.
Notes
1. When rolling dough balls, don't use any type of flour as otherwise the flour will turn brown when you fry the dough circles in hot oil.

2. Roll the dough balls using a rolling pin only. If you don't have rolling pin at your home then you can make use of cookie cutter. You can also make use of your palms for flattening the dough balls into circular shape.

3. Use the kneaded All Purpose Flour (Maida) for making Luchis as soon as possible as otherwise fermentation process will start on it.

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