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Luchi
Luchi ((ベンガル語:লুচি)),((アッサム語:লুচি) ''lusi'' ),((オリヤー語:ଲୁଚି)) is a deep-fried flatbread made of wheat flour that is typical of Bengali cuisine, Assamese, Maithili and Oriya cuisine. In order to make ''luchis'', a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a ''Poori''. Luchi that is stuffed is called ''kochuri''; kochuri stuffed with mashed peas (''koraishutir kochuri'') is one notable variety.
==History==
Wheat has to be kneaded truly well and then authorized to rest for some time before taking the luchi .〔http://www.vegrecipesofindia.com/luchi-recipe-bengali-luchi-recipe/〕 Luchi can be made for breakfast, lunch or supper but often taken for lunch .〔http://www.hamareerasoi.com/2015/02/how-to-make-luchi-step-by-step-deep.html〕 The more popular is luchi with cholar dal .〔http://bengalicuisine.net/2012/bengali-breakfast-with-luchi/〕
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Luchi」の詳細全文を読む
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