Luchi is a type of fried focaccia made with wheat flour, salt, water, and ghee. It is a popular food in Northeast Indian cuisine and is typically eaten with curries or stews. It can also be stuffed with spicy ingredients to make kachori. When made with wholemeal flour, it is called poori. Other popular flatbreads in the Indian subcontinent include bhatoora and naan.
Luchi is a type of focaccia with fried wheat flour dough. It is a typical food of Northeast Indian cuisine. More specifically, luchi is associated with the Indian states of Orissa and Assam, as well as the Bengal region, which includes the state of West Bengal and parts of Bangladesh.
In addition to the flour, which comes from a refined grain product called maida, luchi requires salt, water, and ghee, which is a type of butter native to South Asia. Some recipes add yeast or milk. The ingredients are all mixed in a bowl to produce a dough, which is then kneaded until soft without being sticky. The dough is covered for 15 to 30 minutes, after which parts of it are shaped into balls, then flattened and rounded. Some ghee, oil, or shortening is heated in a pan to fry the flat, round dough.
Luchi is cooked pancake style, with each side flipped in oil when golden brown. The frying process is very fast, lasting no more than 10 seconds. The resulting flatbread is about 4 to 6 inches (10 to 15 centimeters) in diameter. Luchi is typically eaten hot with a range of curries or stews popular in Southeast Asia, particularly India, Bangladesh, Pakistan, and Sri Lanka. It can also be eaten with vegetables.
When maida is replaced by atta, which is the Hindi word for wholemeal flour, luchi becomes poori. Also known as puri or boori, it is an unleavened bread that is usually eaten for breakfast in India, although it can also be treated as a light meal or snack. In some cases, luchi can be stuffed with spicy ingredients and made into a snack called kachori. In the North Indian states of Rajasthan and Uttar Pradesh, people stuff luchi with a baked combination of ingredients that include green beans, gram flour, red chilli powder, and black pepper. People in the western Indian state of Gujarat usually add ginger paste to kachori.
Luchi is just one of several types of flatbread that originates from the Indian subcontinent and enjoys widespread popularity in several Asian countries. Bhatoora is also fried but yeast is added for leavening and has a fluffy texture. Flatbread, like poori, is made with whole-wheat flour, and naan is baked rather than fried.
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