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|national_cuisine=[[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]}}
|national_cuisine=[[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]}}


'''Luchi''' ({{lang-bn|লুচি}}) is a [[Deep fry|deep-fried]] [[flatbread]], made of [[Maida flour]], originating from the [[Bengal region]].<ref>{{cite book |last=Dubey |first=Krishna Gopal |title=The Indian Cuisine |location=New Delhi |publisher= PHI Private Learning Limited |page=xvi |isbn=9788120341708|date=27 September 2010 }}</ref><ref>{{cite book |last=Ved |first=Sonal |title=Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine |location=New York, NY |publisher=Black Dog & Leventhal |isbn=9788120341708|date=27 September 2010 }}</ref> Luchi is especially popular in the [[Indian states]] of [[Assam]], [[Bihar]], [[Odisha]], [[West Bengal]] and [[Tripura]] and in the neighbouring country [[Bangladesh]].
'''Luchi''' ({{lang-bn|লুচি}}) is a [[Deep fry|deep-fried]] [[flatbread]], made of [[Maida flour]], originating from the [[Bengal region]].<ref>{{cite book |last=Dubey |first=Krishna Gopal |title=The Indian Cuisine |location=New Delhi |publisher= PHI Private Learning Limited |page=xvi |isbn=9788120341708|date=27 September 2010 }}</ref><ref>{{cite book |last=Ved |first=Sonal |title=Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine |location=New York, NY |publisher=Black Dog & Leventhal |isbn=9788120341708|date=27 September 2010 }}</ref> Luchi is especially popular in the [[Indian states]] of [[Assam]], [[Odisha]], [[West Bengal]] and [[Tripura]] and in the neighbouring country [[Bangladesh]].


It is notably eaten with [[Aloo dum|aloor dum]] or [[Mutton curry#West Bengal|kosha mangsho]].  Since Luchi does not involve rice or rice flour, it is a popular staple item at times when rice is to be avoided,<ref>{{Cite web|title=Scientific Explanation: Why you shouldn't have rice on Ekadashi, 31st October 2017|url=https://www.indiatvnews.com/lifestyle/books-culture-scientific-explanation-why-you-shouldn-t-have-rice-on-ekadashi-31st-october-2017-409380|website=India TV News}}</ref> as in case of [[ekadashi]], for those who believe in the ritual, or similar instances. In such ritualistic instances, since the primary food needs to be vegetarian, Luchi is preferred with dum aloo or any similar vegetarian dish. In occasions where no such restriction is mandated, luchi and kosha mangsho is often a popular combination.<ref>{{Cite web|title=Luchi and kosha mangsho: every bengali's favorite guilt food|url=https://mimpidreams.blogspot.com/2011/08/luchi-and-kosha-mangsho-every-bengalis.html|website=My Numberless Dreams}}</ref>
It is notably eaten with [[Aloo dum|aloor dum]] or [[Mutton curry#West Bengal|kosha mangsho]].  Since Luchi does not involve rice or rice flour, it is a popular staple item at times when rice is to be avoided,<ref>{{Cite web|title=Scientific Explanation: Why you shouldn't have rice on Ekadashi, 31st October 2017|url=https://www.indiatvnews.com/lifestyle/books-culture-scientific-explanation-why-you-shouldn-t-have-rice-on-ekadashi-31st-october-2017-409380|website=India TV News}}</ref> as in case of [[ekadashi]], for those who believe in the ritual, or similar instances. In such ritualistic instances, since the primary food needs to be vegetarian, Luchi is preferred with dum aloo or any similar vegetarian dish. In occasions where no such restriction is mandated, luchi and kosha mangsho is often a popular combination.<ref>{{Cite web|title=Luchi and kosha mangsho: every bengali's favorite guilt food|url=https://mimpidreams.blogspot.com/2011/08/luchi-and-kosha-mangsho-every-bengalis.html|website=My Numberless Dreams}}</ref>

Revision as of 16:21, 14 October 2021

Luchi
Luchi Thali.jpg
Luchi
TypeFlatbread
Place of originIndia,
Bangladesh
Region or stateBengal
Associated national cuisineIndia, Bangladesh
Serving temperatureHot
Main ingredientsMaida flour
VariationsPuri, Bhatoora

Luchi (Bengali: লুচি) is a deep-fried flatbread, made of Maida flour, originating from the Bengal region.[1][2] Luchi is especially popular in the Indian states of Assam, Odisha, West Bengal and Tripura and in the neighbouring country Bangladesh.

It is notably eaten with aloor dum or kosha mangsho. Since Luchi does not involve rice or rice flour, it is a popular staple item at times when rice is to be avoided,[3] as in case of ekadashi, for those who believe in the ritual, or similar instances. In such ritualistic instances, since the primary food needs to be vegetarian, Luchi is preferred with dum aloo or any similar vegetarian dish. In occasions where no such restriction is mandated, luchi and kosha mangsho is often a popular combination.[4]

Luchi with sada alur torkari (potatoes with green chiles) and two rosogolla balls

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.
  4. ↑ "Luchi and kosha mangsho: every bengali's favorite guilt food". My Numberless Dreams.


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