Introduction: Bengali Luchi Recipe -use the Science of Vaporization of Water

Picture of Bengali Luchi Recipe -use the Science of Vaporization of Water

Luchi is a very favourite Bengali recipe which is made of dough. This simple food is made with the principle of vaporization of water. It's very testy and you can take it with curry or fried potato or even with jam or suger.

Step 1: Ingredients

Picture of Ingredients

" 1 cup all-purpose flour
" 2 - 4 small pieces (roughly 1/4-inch squares) of butter
" 1/4 teaspoon salt
" 2 teaspoons water
" 1/2 quart sunflower oil (for deep frying)

Step 2: Directions - Step 1

Picture of Directions - Step 1

In a large mixing bowl, put the flour, and put the butter and the salt.

Step 3: Directions - Step 2

Picture of Directions - Step 2

Mix the flour and butter by hand for a minute or so till the butter is incorporated.

Step 4: Directions - Step 3

Picture of Directions - Step 3

Add the water a little at a time, kneading the flour till a firm, smooth, pliant dough is obtained.

Step 5: Directions - Step 4

Picture of Directions - Step 4

Let the dough sit for 30 minute.

Step 6: Directions - Step 5

Picture of Directions - Step 5

On a greased countertop, use a rolling pin to roll the dough into an even sheet about 1/4" thick. If you have a pasta roller, that can also be used.

Step 7: Directions - Step 6

Picture of Directions - Step 6

Use a 3" round cookie cutter to cut out as many discs of dough as possible. Knead up the remaining dough and repeat.

Step 8: Directions - Step 7

Picture of Directions - Step 7

In a wok or 8" frying pan (round bottom is best), put at least 2 inches of some kind of light oil (canola or sunflower).

Step 9: Directions - Step 8

Picture of Directions - Step 8

When the oil is smoking hot, put the discs in one at a time, use a metal slotted spoon to push down and immerse the dough disc. It should start puffing in a few seconds. When fully puffed, turn it over, lightly brown the other side for a few seconds and take out onto a kitchen towel to drain the excess oil.

Step 10: Start Eating

Picture of Start Eating

Now your Luchi are ready to eat. You may eat this with any curry or fried potato or jam as you wish.

Step 11: Science Behind the Luchi

Picture of Science Behind the Luchi

This is a simple use of vaporization of water. When you put the luchi in hot oil, then the water inside the dough vaporized and try to come out. And it causes the luchi to puff.

Comments

sabu.dawdy made it! (author)2014-10-12

used your frying technique to make bhaturay :D and well you inspired me to try my fav dish :)

angry king (author)2013-07-30

real Bengali.আসল বাঙালি

dassoubarna (author)angry king2013-07-30

১৬ আনা বাঙালী।

bombillita (author)2009-02-09

EASIER.. buy a roll of dough and flatten with the roller until the dough is very thin , then fry it in hot oil. I sprinkle with cinnamon and sugar.( opc) Buen apetito

jackcday (author)2008-10-30

Could you make sweet Luchis? Or would the sugar caramelize and get a bit messed up?

digigeek (author)jackcday2008-10-31

Sure. The easiest way to do this is to just sprinkle them with sugar after they come out of the oil - just like salting french fries. Also, you could mix up some cinnamon sugar and sprinkle them with that.

dassoubarna (author)jackcday2008-10-30

Yes, you may add some suger in the flour. But use powder suger. And remember then use the salt only a little.

tercero (author)2008-10-25

Not to be obtuse, but what do they taste like. It looks a lot like nan...and I love nan.

dassoubarna (author)tercero2008-10-26

It's something like nan but nan is heavy and thick. It's hollow inside and very light in weight. It's little bit salty. Try and enjoy.

JesusFreke (author)2008-10-25

Also, what is the texture like? I'm guessing crisp outside since it's fried, but still sorta soft and bread-like on the inside? In any case, it looks interesting.. may try it some time.

dassoubarna (author)JesusFreke2008-10-26

It's hollow inside and very light in weight. It's little bit salty. Try and enjoy.

Der Bradly (author)2008-10-25

Cool

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