Luchi
Encyclopedia
Luchi is a deep-fried flatbread
made of wheat flour
that is typical of Oriya
, Assamese and Bengali cuisine
. In order to make luchis, a dough is prepared by mixing fine maida flour
with water and a spoonful of ghee
, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil
or ghee
. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries
or gravies. If maida
is substituted with atta
, it is called a Poori. Luchi that is stuffed
is called kochuri
; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety.
Flatbread
A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened: made without yeast or sourdough culture: although some flatbread is made with yeast, such as pita bread....
made of wheat flour
Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low...
that is typical of Oriya
Oriya cuisine
Oriya cuisine refers to the cooking of the eastern Indian state of Orissa. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and...
, Assamese and Bengali cuisine
Bengali cuisine
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali...
. In order to make luchis, a dough is prepared by mixing fine maida flour
Maida flour
Maida is a finely milled and refined flour of wheat, closely resembling cake flour, and used extensively in making Indian fast food and Indian bakery products such as pastries and breadand sometimes in making traditional Indian breads such as paratha and naan. It is made from the endosperm of the...
with water and a spoonful of ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil
Cooking oil
Cooking oil is purified fat of plant origin, which is usually liquid at room temperature ....
or ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
or gravies. If maida
Maida flour
Maida is a finely milled and refined flour of wheat, closely resembling cake flour, and used extensively in making Indian fast food and Indian bakery products such as pastries and breadand sometimes in making traditional Indian breads such as paratha and naan. It is made from the endosperm of the...
is substituted with atta
Atta flour
Atta is the Hindi word for oven, and flour is the main ingredient of most varieties of Indian, Bangladeshi and Pakistani bread. Atta generally refers to the oven used in cooking the bread. Flatbreads made from atta, such as chapati, roti, naan and puri, are an integral part of Indian cuisine...
, it is called a Poori. Luchi that is stuffed
Stuffing
In cooking, stuffing or filling is an edible substance or mixture, often a starch, used to fill a cavity in another food item...
is called kochuri
Kachori
Kachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa."-Variations:...
; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety.
See also
- ChapatiChapatiChapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
- PooriPuri (food)Puri ,Hindi पूरी , Urdu: بوری, Tamil பூரி , Kannada ಪೂರಿ , Oriya ପୁରି, is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia. It is eaten for breakfast or as a snack or light meal.Puri is most commonly served at breakfast...
- ParathaParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
- RotiRotiRoti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
- BhatooraBhatooraBhatoora or Bhatura or Batoora, is a soft and fluffy deep-fried bread from the North India and Punjab region of Pakistan, and is often eaten with chickpea curry, chole or channe, making the classic dish chole bhature.-Ingredients:A typical recipe includes white flour , yogurt, ghee or oil, and yeast...
- NaanNaanNaan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
- KulchaKulchaKulcha kulcā is a type of Naan made from Maida flour. It is particularly popular in India and Pakistan and is usually eaten with chole....