Taal'er Luchi

made with taal (palmyra) pulp

  • Cooking time
    60 minutes
  • Calories
    93
    kcal
Recommended by
99.2
%
of
2144
members who rated this recipe on Youtube

Taal is the Bangla name for the toddy palm fruit. Ripe fruits appear in the market in the middle of August and stay on for just over a month. It is a fibrous fruit with a golden-yellow, sweet, fragrant pulp. The pulp is turned into all kinds of sweets in Bengal—fried sweet-savoury fritters (phuluri), taal-flavoured rice puddings, and various other stuffed sweetmeats.

Taaler luchi is a fried puffy bread that is kneaded with the pulp instead of water, resulting in golden luchi instead of the regular white luchis. These are often eaten with taal kheer.

The taal tree is an important part of Bengal's natural landscape. It is a giant among giants—being the tallest tree in Bengal's flora of tall palms such as the coconut, date and betel palms. The tree is loved so much that it has had poems written for it by both of Bengal's greatest poets—Rabindranath and Nazrul. The love endures to this day.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
20 luchis
  • 200 g maida (all-purpose flour)
  • 4 g salt
  • 15 g vegetable oil
  • ~135 g taal (palmyra) pulp
  • oil for frying

Method

  1. Extract the taal pulp as shown in the video.
  2. In a mixing bowl, combine flour, salt and vegetable oil, mixing the oil in evenly.
  3. Add the taal pulp and knead the dough until smooth. The amount of taal you need will depend on the water content of your pulp. We used ~135 g.
  4. Rest the dough for 30 mins, after which divide it into 16 g portions.
  5. Roll out the luchis, and fry them in hot (over 200°C) oil. Serve hot.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

✨ What's new?

View all »

Amra'r Chutney

A sweet, sour Bengali chutney made from two kinds of hog plum (biliti amra and deshi amra), spiced with bhaja masala

  • 30 minutes
  • 73
    kcal
Viewers liked this
%

Calcutta Chicken Rezala

Chicken cooked in a thin, pearly white gravy such as the kind served in restaurants like Sabir, Aminia, Shiraz, Royal, Arsalan, etc.

  • 90 mins
  • 371
    kcal
Viewers liked this
99.2
%

Taal'er Kheer

A palmyra fruit pudding

  • 30 minutes
  • 254
    kcal
Viewers liked this
99.2
%

Taal'er Luchi

made with taal (palmyra) pulp

  • 60 minutes
  • 93
    kcal
Viewers liked this
99.2
%
See all New recipes »
More
Snack
recipes
View all »

Jhal Sooji

Sooji (semolina) cooked in Bengali spices and seasonal vegetables: a healthy and hearty breakfast.

  • 45 minutes
  • kcal

Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • 1 hour
  • kcal
More
pitha
recipes
View all »

Moog Puli

This deep-fried moog dal pitha is nutty and crunchy on the outside with a rich coconut and jaggery filling inside.

  • 2 hours
  • 152
    kcal

Choshir Payesh

Tiny, handmade, spindle-shaped rice-flour dumplings cooked in milk

  • 2 hours
  • 258
    kcal

Shora or Chitoi Pithe

A simple Sankranti snack made with rice batter—served with freshly grated coconut and liquid date-palm jaggery.

  • 4 hours
  • kcal