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Indian Cooking Tips: How To Make Luchi – Bengals Popular Breakfast Staple (Recipe Video Inside)




  • Luchi can be stated as the Bengali version of puri
  • Luchi is also popular in states like Assam, Bihar, Odisha and Tripura
  • Luchi is made out of dough kneaded with maida, ghee, salt and water

Bengali cuisine plays an important role in shaping up the food culture of India. The varied usage of flavours and the huge spread of the food items have taken Bengali food to the global platform of gastronomy. From rice to fish and to mishti – there are quite a number of dishes that characterise this cuisine – and one such popular dish is luchi. For the unversed, luchi can be stated as the Bengali version of puri. However, one of the most striking differences between the two is the texture. Luchi is soft and whitish in colour; whereas, puri is fried till it gets a brownish tint on the body.

Slightly flaky from outside and soft from inside, luchi makes a popular breakfast item among Bengalis, when accompanied by sada aloo torkari (white potato curry) and begun bhaja (fried egg-plant). It even makes a great pair with kosha mangsho (Bengali-style mutton curry) or aloor dom (dum aloo) for a lavish lunch/dinner. Other than Bengal, luchi is also popular in states like Assam, Bihar, Odisha and Tripura.

How To Make Luchi | Luchi Recipe:

Luchi is made out of dough kneaded with maida, ghee, salt and water. Some people also add nigella seeds (kalonji) and a pinch of sugar to the dough. The dough is then divided into small balls and flattened using rolling pins, just like puris, and deep-fried. It is said that a perfect luchi is not more than 5 inches in diameter.

Watch Full Recipe Video For Luchi:

Also Read: Experimenting with Cholar Dal in a Bengali Kitchen

Traditionally, luchi is fried in ghee to get the rich aroma; but over the years people have replaced it with vegetable oil.

Although preparing luchi is quite an easy job, several people struggle to make it soft. The secret to the luchi’s softness lies in the dough.

Here are a few tips to knead a perfect dough for luchi:

  • Make sure the water for kneading the dough is lukewarm (not boiling). On that note, if you want to make any crispy maida-based food, never use warm water.
  • The oil/ghee you use to knead the dough must be properly measured. Softness of the dough also depends much on the measurement of this ingredient (excess oil/ghee with make the luchi crispy and hard).
  • Mix maida and ghee well before adding water; do not add all the water at one go.
  • Knead the dough firmly to make it moist.
  • The dough should be soft (but not sticky).
  • Make sure you rest the dough for atleast 30 minutes before frying luchis. Cover the mixing bowl with a lid.

We also bring you a written recipe of luchi for your convenience. Click here for the recipe.

Prepare it at home and enjoy a lavish meal. Happy cooking!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

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95-year-old Twin Falls woman wins national recipe contest ​ | Southern Idaho Community News




TWIN FALLS — Beverly Hiatt, a 95-year-old resident of Syringa Place Senior Living in Twin Falls, was honored June 28 as a national winner of the Enlivant Senior Living Recipe Contest. She was recognized in a Zoom conference with other winners from the Northwest U.S. Division and honored in-person at Syringa Place by the administrator of the Twin Falls facility, Brandon Peterson.

Hiatt received an engraved plaque and a $250 gift certificate from Amazon which she immediately offered to her children for their help in preparing the dish. Her award-winning salad will be featured on the Enlivant fall/winter menu at their 220 facilities across the nation.

There were 12 categories open for entry and Hiatt’s family choose the salad category to feature her recipe for Ginger Pear Salad, using lime Jell-O, ginger ale, cream cheese and pecans.

The contest came at a difficult time. Her daughter had arrived for a month’s visit when the COVID-19 pandemic hit and residents at assisted living centers were being sheltered from exposure by isolating themselves from visitors. The Hiatts collaborated from a distance to prepare the dish and submit the recipe along with pictures of the Jell-O variation.

Hiatt has lived in the Magic Valley for more than 30 years and is no stranger to winning such contests. In 1990, she took home a $500 gift certificate won in the Weight Watchers Recipe Book contest for her Chili Rellenos.

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KFC Offers 30-Cent Secret Recipe Fries With Any Purchase On July 13, 2020




KFC Offers 30-Cent Secret Recipe Fries With Any Purchase On July 13, 2020
KFC Offers 30-Cent Secret Recipe Fries With Any Purchase On July 13, 2020

KFC is turning back the clock 50 years to celebrate National French Fry Day by offering Secret Recipe Fries at the throwback price of 30-cents on Monday, July 30, 2020.

KFC’s 30-cent Secret Recipe Fries offer is valid for an individual order of Secret Recipe Fries at participating locations with any purchase, while supplies last. There’s a limit of one order per person at the discounted price. Unfortunately, the deal is not valid for delivery.

According to the company, the brand actually offered fries on the menu for 30-cents some 50 years ago.

KFC’s Secret Recipe Fries are seasoned with a secret blend of herbs and spices and fried up until crispy and golden, for signature KFC flavor.

Outside of the one day only National French Fry Day promotion, fans can enjoy an individual size of Secret Recipe Fries a la carte for a suggested price of $2.29, although prices may vary.

Image – KFC

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Flat iron steaks are great for grilling




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iStockphoto by Getty Images

Flat irons steaks, ready for the grill.

You who sear steer meat are acquainted with Chuck, but generally steer clear of him in favor of Sir Loin, or Madame Filet Mignon, or other, more tender cuts of beef. However, inside of Chuck was always a soft heart; it just took a crafty butcher to find it.

It’s called flat iron (because, not unlike our own, Chuck’s tender heart has the triangular shape of a clothes iron). Flat iron was always that part of Chuck called top blade (Chuck is very large and has many personalities). But because blade has a nasty seam of sinew and connective tissue running down his middle, he never did well alone over the dry heat of the grill or in a cast-iron skillet. Blade just was best for braising, that moist-heat cooking that could properly and profitably soften him up.

But one day, a crafty butcher skillfully sliced away at top blade’s sinew, separating steaks on both sides — and the grilling world had its first flat irons.

Some say, in fact, that flat iron is the second most tender cut of beef after filet mignon. Hence, it is woefully under-appreciated and, often, underpriced. However, because it does come from chuck, it sports much more intense beefy awesomeness than filet, more like that from New York strip. That’s a compliment that any searer of steer will appreciate.

Flat iron also has more names than pro wrestling’s roster. You’ll find it, in different parts of the country and from various butchers or grocers, under these names: boneless top chuck steak; oyster blade steak; book steak; butler steak; lifter steak; chuck clod; petite steak; triangle steak; shoulder top blade steak; and boneless top blade steak. (Note that it is not, however, one of these names, all of which are different cuts of beef: hangar, flank or skirt steak.)

The flat iron steak is very tender and well-marbled, therefore great for grilling. Some cooks reflexively marinate it because they marinate all beef. There is no need to tenderize flat iron, but be cautious not to overcook it, either.

Flat Iron Steaks

To serve 2


2 flat iron steaks, each 1 1/2 inches thick (total weight of each depends on your appetites)

Seasoning of your choice (kosher salt and freshly ground black pepper; dry prepared steak rub or seasoning; marinade)


For both methods of cooking here and to assure proper finishing temperatures, steaks should be thawed and at room temperature (out of the refrigerator and set on the counter 30-40 minutes before cooking). Season the steaks, however desired.

To grill: On charcoal, have both hot and medium-hot sections of the grill. Put steaks over the hotter section first, searing both sides for 2 minutes a side. Then move to the less hot part of the grill and cook to an internal temperature (read on an instant-read thermometer) of 130 degrees for medium-rare (12-14 minutes, with one flip). On gas, preheat to high, then proceed as with charcoal, lowering heat to medium after the 2-minute sear.

To sear in a skillet atop the stove: Heat a heavy or cast-iron skillet over high heat for 5 minutes, or until very hot. Add 1-2 tablespoons vegetable oil (such as canola, avocado or soybean; however, not olive oil or butter) and immediately add steaks to pan. Cook to an internal temperature, read on an instant-read thermometer, of 130 degrees for medium-rare (13-15 minutes, with one flip).

For both methods of cooking here, remove the steaks from the heat source and rest them on a counter, cutting board or warmed plate for 5 minutes before serving, tented loosely with foil. (The internal temperature will rise about 5 degrees, which is desired.) Resting the steaks allows the internal juices to redistribute themselves away from the surface of the steaks where they have traveled due to the heat of cooking and back into and throughout the meat.

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