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Wednesday, 9 July 2014

Traditional Bengali Luchi

A spread of Traditional Bengali recipes, prepared by Ishita Saha

I was first introduced to Bengali cuisine by Ishita Saha, whose passion to the topic always pulls me in. Before then, I had always thought that it was typical 'Indian food'. With time I came to learn that Bengali cuisine, although belongs to Indian cuisine, is very unique with its own flavour palate, and very much different from the typical definition of Indian cuisine. In fact, it was not until a few years ago that I actually knew that when it comes to Indian cuisine, the varieties differ hugely from one area to another, at times sounding like separate cuisines altogether. Through my interactions with Ishita Saha and a few other Bengali people I met here in Dubai, I was introduced to the cuisine and its unique components, and with time developed a special appreciation for the food.

Luchi is traditional Bengali bread that food blogger Ishita showed me how to prepare. It is delicious, and works very well with a variety of the spicy Bengali dips. Here is how it is made (thanks to Ishita sharing this delicious recipe with us.


Bengali Luchi by Ishita Saha
To Make
Ishita's Luchi
Makes 15 Luchis approximately
You Need
Flour – 1 cup
White Oil – 2 tbsp for the dough
White Oil – 2 cups for deep frying
Sugar – a pinch
Baking Soda – a pinch

Making the Dough - The Dough should be kneaded into a smooth and soft ball
- Place it in a container and keep it covered for at-least 30 minutes
- Add the White Oil, Sugar, Baking Soda to the Flour and start kneading by sprinkling water very frequently
- The Dough should be kneaded into a smooth and soft ball
- Place it in a container and keep it covered for at-least 30 minutes
- Knead the Dough once again just before making the Luchi
- Pull out small amounts of Dough and make smooth, round balls in your palms (Each ball should be 1 inch in diameter)
- Flattened these balls by using a rolling-pin into circles of 4-5 inches in diameter (Perfect circles can be made by flattening the small balls and placing a sharp-edged round glass or bowl on top and cutting off the excess – that’s cheating but worth the aesthetic appeal!)

Frying the Luchi- Heat the oil in a Wok (If the Oil is not very hot the Luchis won’t puff up. They will become crispy and flat
- Slide in each flattened flour into the hot oil and after a few seconds press it with your ladle. Immediately the Luchi should puff up. Turn it over and immediately take it off the oil (as shown in the pics below)
- Each Luchi has to be deep-fried separately



On this link, another "Foodie Focus" episode with Yael Mejia, the founder of one of Dubai's best loved cafes Baker & Spice and The Farmers Market On The Terrace. In tomorrow's episode the focus is on one of my favourite food topics 'local produce' and 'farmers' and the of course our local 'farmers market' (yes there is one here in Dubai!)...



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