Confused between the terms Luchi and Pori? Here’s the declaration: The Bengali favorite Luchi are made of all-purpose flour whereas the Punjabi Pori is made of wheat flour. The Luchi Recipe also takes a bit of refined oil in making of its dough and during its rolling.
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The tasty and tempting Luchi becomes fluffy when fried deep in oil. The puffed Luchi pairs perfectly as side serve with any curry or dry vegetable. The simple breakfast of Luchi is similar to best start of the day for Bengali’s.
Luchi belongs to the species of Nan and paratha but contrasts in size. Nan have thick dough and are heavy to consume. Whereas, Luchi is made from thin dough. It is light in weight and also light to include in diet.
The hollow from inside and puffy from outside look makes it interesting. It has light brown crisp texture but is soft when melts in mouth. Its tastes a bit salty but can be made sweet with addition of sugar.
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- The Luchi Recipe requires nearly 30 minutes for dough to rest and 15 minutes to fry in oil.
- There is a science behind the puffing when you put the Luchi in heated oil. The water in the dough vaporizes when they are soaked in oil.
- To have sweet Luchi, you may sprinkle sugar and cinnamon powder over them.
- You can also mix granulated sugar in the dough itself.
- The alternate name for this recipe is “Maida Pori Recipe”.
- Avoid pouring too much of water it will ruin your dough and your efforts will go in vein.
The fried Luchi can be served with fried potato, vegetable curry or gravy. It also goes well with jam or granulated sugar. You may garnish the plate with:
- Mint Leaves/ Coriander Leaves
- Salad/ Pickle
- Fried or Roasted Papad
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