Luchi
 Luchi | |
| Type | Flatbread |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | India |
| Associated cuisine | India: Bengali Cuisine, Bhojpuri cuisine, Maithil cuisine, Odia cuisine, Assamese cuisine |
| Serving temperature | Hot |
| Main ingredients | Maida flour |
| Variations | Puri, Bhatoora |
Luchi is a deep-fried flatbread, made of maida flour.[1][2] Luchi is popular in India (especially East and Northeast India) and in Bangladesh.
Since luchi is made without rice or rice flour, it is a popular staple item at times when rice is to be avoided for ritual purposes,[3] as in the case of ekadashi. Luchi is often paired with vegetarian dishes such as aloor dum or ghugni,[4] or with mutton curry.[5]
History
[edit]
As per Hindī Śabdasāgara, the word Luchi or Luchui is derived from the Sanskrit word Ruchi (रुचि),[6] meaning something which is appetizing. Bhakt Surdas, a renowned Hindu saint of Bhakti tradition, makes a mention of Luchui in his Braj poetry.[7]
लुचुई ललित लापसी सोहै । स्वाद सुबास सहज मन मोहै ।।
Luchuī Lalita Lāpasī Sohai, Svāda Subāsa Sahaja Mana Mohai— Sūradāsa
See also
[edit]References
[edit]- ^ Dubey, Krishna Gopal (27 September 2010). The Indian Cuisine. New Delhi: PHI Private Learning Limited. p. xvi. ISBN 9788120341708.
- ^ Ved, Sonal (27 September 2010). Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine. New York, NY: Black Dog & Leventhal. ISBN 9788120341708.
- ^ "Scientific Explanation: Why you shouldn't have rice on Ekadashi, 31st October 2017". India TV News. 31 October 2017.
- ^ "Ghugni". INDIAN CULTURE. Retrieved 31 March 2023.
- ^ "Luchi and kosha mangsho: every Bengali's favorite guilt food". My Numberless Dreams. 8 August 2011.
- ^ Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 31 March 2023.
- ^ बच्चन (1998). 'दशद्वार' से 'सोपान' तक (in Hindi). Rajpal & Sons. ISBN 978-81-7028-117-7.
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