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

Luchi (Bengali: লুচি, Odia: ଲୁଚି) or Lusi (Assamese: লুচি) or Luchui (Hindi: लुचुई or Luchai (Hindi: लुचई))[1][2] is a deep-fried flatbread, made of Maida flour.[3][4] Luchi is especially popular in the Indian states of Uttar Pradesh, Madhya Pradesh, Bihar, 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,[5] as in the 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.[6]

Luchi with aloor torkari and rasgullas

Etymology & History

As per Hindi Shabdsagar, the word Luchi or Luchui is derived from the Sanskrit word Ruchi (रूचि)[7] 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 [8]

Luchi & Ghugni Combo

Luchi is often paired with Ghugni and this combo is relished as a popular breakfast or street food.[9]

See also

References

  1. ↑ Grierson (1885). Bihar Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province. Bengal Secretariat Press.
  2. ↑ Shri, Ruchi (1 January 2018). "Poor Man's Rich Food Bundelkhand By Ruchi Shrivastava". Conference Magazine.
  3. ↑ Dubey, Krishna Gopal (27 September 2010). The Indian Cuisine. New Delhi: PHI Private Learning Limited. p. xvi. ISBN 9788120341708.
  4. ↑ Ved, Sonal (27 September 2010). Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine. New York, NY: Black Dog & Leventhal. ISBN 9788120341708.
  5. ↑ "Scientific Explanation: Why you shouldn't have rice on Ekadashi, 31st October 2017". India TV News. 31 October 2017.
  6. ↑ "Luchi and kosha mangsho: every Bengali's favorite guilt food". My Numberless Dreams. 8 August 2011.
  7. ↑ Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 31 March 2023.
  8. ↑ बच्चन (1998). 'दशद्वार' से 'सोपान' तक (in Hindi). Rajpal & Sons. ISBN 978-81-7028-117-7.
  9. ↑ "Ghugni". INDIAN CULTURE. Retrieved 31 March 2023.


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