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'''Luchi''' ({{lang-bn|লুচি}}) is a deep-fried [[flatbread]] made of [[wheat flour]] that is typical of [[Oriya cuisine|Oriya]], [[Assamese cuisine|Assamese]] and [[Bengali cuisine]]. In order to make ''luchis'', a dough is prepared by mixing fine [[w:maida_flour|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 [[curry|curries]] or gravies. If [[maida flour|maida]] is substituted with [[atta flour|atta]], it is called a |
'''Luchi''' ({{lang-bn|লুচি}}) is a deep-fried [[flatbread]] made of [[wheat flour]] that is typical of [[Oriya cuisine|Oriya]], [[Assamese cuisine|Assamese]] and [[Bengali cuisine]]. In order to make ''luchis'', a dough is prepared by mixing fine [[w:maida_flour|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 [[curry|curries]] or gravies. If [[maida flour|maida]] is substituted with [[atta flour|atta]], it is called a ''[[Poori]]''. Luchi that is [[stuffing|stuffed]] is called [[kachori|''kochuri'']]; kochuri stuffed with mashed peas (''koraishutir kochuri'') is one notable variety. |
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==See also== |
==See also== |
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*[[Paratha]] |
*[[Paratha]] |
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*[[Roti]] |
*[[Roti]] |
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*[[ |
*[[Poori]] |
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[[Category:Oriya cuisine]] |
[[Category:Oriya cuisine]] |
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Revision as of 13:43, 31 May 2009
| Place of origin | India |
|---|---|
| Region or state | Bengal, Assam |
| Main ingredients | Flour |
Luchi (Bengali: লুচি) 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.
See also
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