What is Luchi?

is a type of flat bread of deep fried dough of wheat. It is a food item typical of northeastern Indian cuisine. More precisely, Luchi is associated with the Indian states of Orissa and Assam, as well as the Bengal region, which includes the state of West Bengal and part of Bangladesh. Some recipes add baking powder or milk. All ingredients are mixed in a bowl to form a dough that is then kneaded until it is soft without sticking. The dough is covered for 15 to 30 minutes and after its parts are shaped into the balls, then flattened and rounded. Some ghee, oil or shortening heat up in a pan for frying apartment and round dough. The frying process is very fast, lasting for more than 10 seconds. The resulting bread has a diameter of about 4 or 6 inches (10 to 15 centimeters). Luchi is usually consumed with any huge amount of curry or steamed mass popular in Southeast Asia, especially in India, Bangladesh, Pakistan and Sri Lanka. Can also be jísT with vegetables.

When Maida is replaced by Atta, a hindic word for whole grain flour, Luchi becomes coori. Also known as Puri or Boori, it is an unleavened bread, which is usually consumed at breakfast in India, although it can also be considered a light food or snack. In some cases, Luchi can be filled with spicy ingredients and turns into a snack called Kachori. In the northern Indian states of Rajasthan and Uttar Pradesh, people fulfill the luchi with a baked combination of ingredients that include green beans, chickpea flour, red chile and black pepper. People on Western Indian State of Gujarat usually add ginger paste to Kachori.

Luchi is just one of several types of flat bread that comes from an Indian subcontinent and has a widespread popularity in several Asian countries. Bhatuora is also fried, but yeasts are added to get up and have a fluffy TeXtura. Chapati, like the poor, is made of wholemeal flour and naan is baked in baking rather than fried.