Bengali Bites: Luchi


Morgan Kong

Wingspan’s Ananda Ghoshal delves deeper into the world of Bengali food and shares her thoughts.

Ananda Ghoshal, Staff Reporter

A lot of the food I talk about are ones I typically eat on a daily basis. However, sometimes, some foods my mom strictly makes when we have a religious holiday, have people over, or are celebrating someone’s birthday. One of those things is Luchi, a type of flatbread that is typically deep fried until it reaches a puffed appearance.

It isn’t difficult to make Luchi, but there’s really only a few things you can eat it with due to how much oil is used to make it, as well as its size. My family usually eats it with tomato chutneys, shrimp and vegetable curries, or even by itself despite the lack of taste. Every time I eat it as a meal, I find myself only taking four or five, and as a result have to sit through my parents’ stories of how they would take ten to twelve when they were my age. All in all, it’s something we all enjoy.

One major thing about Luchi is how difficult it is to get its puff-like shape. At least, that’s my experience with trying to do so. I remember my mother watching me ruin what could have been perfect Luchis through my atrocious technique (or lack thereof). When frying Luchi, always make sure you let the sides and bottom cook evenly before you flip it over. That is what leaves you with its perfect puff shape. 

Honestly, Luchis are one of the reasons I look forward to social gatherings with the Indian community in my neighborhood. I think I can speak for a lot of people on this.