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Luchi

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Deep-fried flatbread made of wheat flour

Luchi
Luchi
TypeFlatbread
Place of originIndian subcontinent
Region or stateIndia
Associated cuisineIndia: Bengali Cuisine, Bhojpuri cuisine, Maithil cuisine, Odia cuisine, Assamese cuisine
Serving temperatureHot
Main ingredientsMaida flour
VariationsPuri, Bhatoora

Luchi is a deep-fried flatbread, made of maida flour. 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, as in the case of ekadashi. Luchi is often paired with vegetarian dishes such as aloor dum or ghugni, or with mutton curry.

History

Luchi served with (clockwise from top) potato tarkari, rasgullas, boondi and sandesh

As per Hindī Śabdasāgara, the word Luchi or Luchui is derived from the Sanskrit word Ruchi (रुचि), meaning something which is appetizing. Bhakt Surdas, a renowned Hindu saint of Bhakti tradition, makes a mention of Luchui in his Braj poetry.

लुचुई ललित लापसी सोहै । स्वाद सुबास सहज मन मोहै ।।
Luchuī Lalita Lāpasī Sohai, Svāda Subāsa Sahaja Mana Mohai

— Sūradāsa

See also

References

  1. Dubey, Krishna Gopal (27 September 2010). The Indian Cuisine. New Delhi: PHI Private Learning Limited. p. xvi. ISBN 9788120341708.
  2. Ved, Sonal (27 September 2010). Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine. New York, NY: Black Dog & Leventhal. ISBN 9788120341708.
  3. "Scientific Explanation: Why you shouldn't have rice on Ekadashi, 31st October 2017". India TV News. 31 October 2017.
  4. "Ghugni". INDIAN CULTURE. Retrieved 31 March 2023.
  5. "Luchi and kosha mangsho: every Bengali's favorite guilt food". My Numberless Dreams. 8 August 2011.
  6. Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 31 March 2023.
  7. बच्चन (1998). 'दशद्वार' से 'सोपान' तक (in Hindi). Rajpal & Sons. ISBN 978-81-7028-117-7.
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