Why are my 'Luchis' (Bengali fried bread) not puffing up fully, or deflating immediately after frying?

Question

Are your 'Luchis' (Bengali fried bread) not puffing up properly? Troubleshoot the common dough and frying mistakes to get perfectly puffed bread.

Answer 1

Your Luchis are likely not puffing up due to incorrect dough consistency, insufficient resting time, or oil that isn't hot enough. Deflation after frying often results from too much moisture in the dough or insufficient gluten development.

Detailed Explanation:

Achieving perfectly puffed Luchis requires attention to several key factors:

1. Dough Consistency: The dough should be smooth, pliable, and slightly firm. If it's too soft or sticky, it will absorb too much oil and won't puff up properly. If it's too stiff, it will be difficult to roll out evenly and may crack during frying.

2. Resting Time: After kneading, the dough needs to rest for at least 30 minutes, or even better, an hour. This allows the gluten to relax, making the dough easier to roll and helping the Luchis puff up better. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.

3. Oil Temperature: The oil must be hot enough, typically around 180°C to 200°C (350°F to 390°F). If the oil isn't hot enough, the Luchis will absorb too much oil and become soggy instead of puffing up. Use a deep-frying thermometer to monitor the oil temperature accurately.

4. Rolling Technique: Roll the Luchis into even, thin circles. Uneven thickness can cause them to puff up unevenly or not at all. Aim for a consistent thickness throughout each Luchi.

5. Frying Technique: Gently slide the rolled Luchi into the hot oil. Use a slotted spoon to gently press the Luchi down into the oil. This helps it puff up evenly. Fry until golden brown on both sides.

Pro Tip:

Add a tablespoon of semolina (sooji/rava) to the dough. Semolina helps absorb excess moisture and gives the Luchis a crispier texture, preventing them from deflating quickly after frying.