Aam'er Luchi

Soft fried luchis scented with ripe mango

Prep Time 30 min
Cook Time 2 min
Recipe Type Hob

Aam’er Luchi is a delicate Bengali bread where classic maida luchis are enriched with sweet mango pulp, lending them a gentle fragrance and pale golden hue. Fried in ghee until they puff like little pillows, these luchis balance indulgence with finesse - soft, airy, and subtly fruity. Traditionally associated with refined kitchens and summer tables, Aam’er Luchi is where nostalgia, seasonality, and quiet luxury come together.

Ingredients

Maida — 375 grams
Ghee – 2 tsp
Chhana – 30 grams
Mango pulp – ¾ cup of mango pulp
Fresh coconut milk (approx ¾ to 1 cup)

Method

Method:

To make the dough for the luchis, start by incorporating the chhana into the maida. Mash the chhana as finely as you can with your fingers pressing to flatten the granules as much as possible.
Add maida a little at a time to the chhana and keep mixing and kneading till all the maida is used up.
You will end up with a crumbly mixture. The chhana must mix with the maida really well so you ultimately have a smooth and lump-free dough.
Take your time to do this step properly.
Once the chhana is mixed in well add the ghee and mix it in properly.
Next, start mixing in the mango pulp.
Once the mango pulp is mixed in, start adding the coconut milk and knead till you have a soft dough. Use as much coconut as is required.
Your dough should be smooth and soft with no stickiness at all. Knead the dough for several minutes, work it well.
Make small balls of the dough and roll out luchis around 6 inches in diameter. Heat ghee in a kadai and fry the luchis. Properly hot ghee will ensure your luchis fluff up nicely. Regulate the heat or the ghee will burn.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read