Bread is the cornerstone of Indian cuisine. Whether it’s bhakri, puri, baati, phulka, thepla, chapati, Puran Poli, caftan, or sheermal, Indian bread is a continual household staple because of the simplicity of the ingredients and yet the wholesomeness it offers.
However, the one bread that is truly indulgent is the luchi from Bengali, Oriya, and Assamese cuisine. A mark of a good luchi is that it is fresh, light, fluffy, crunchy, flaky, and deflates when you tear it. As it melts in your mouth, you truly succumb to this divine experience.
Puffed luchi are deep-fried unleavened bread that is made from all-purpose flour or maida and ghee and is traditionally served with Aloor Dum ( deep-fried potato cooked in gravy with spices) or Cholar Dal (Lentils with coconut and spices). The carbohydrate quotient is high so it’s safe to say that the only redeeming factor for the health-conscious would be the paired curry or vegetable, though meat lovers often pair it with Kosha Mangsho (Mutton Curry) and claim it to be a divine pairing.
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