Archive | 9:16 am


31 Mar


Luchi is a cream colored deep fried puffed Bengali bread made of refined flour / maida. Plain flour is kneaded into soft dough and rested it for a while. It is then divided into small portions and are rolled out into 4 – 5 inch disks and deep fried for luchi. The puffed bread looks similar to puri / poori which is made of wheat flour. Poori dough is lightly harder (need less water) than luchi dough (need more water). Luchi is commonly served with cholar dal made of split chana dal.
Makes: 6 – 7 luchi


Maida / Refined Flour 1 cup
Ghee 1 tsp
Salt 1/2 tsp
Oil for Deep Frying

Method of preparation:

Sieve flour with salt. Add ghee and knead the mixture into soft dough using sufficient lukewarm water.
Keep the dough covered with a moist towel for at least half an hour.
Divide the dough into 6 -7 portions. Form a soft ball out of each portion.
Roll each ball into 4 – 5 inch disk dusting little flour to avoid sticking to rolling pin.

Heat oil in a deep frying pan on medium heat.
Once oil is hot, drop luchi one at a time.
Deep fry until luchi comes to cream / light brown color.
Remove onto absorbent paper.
Serve luchi hot with cholar dal or any gravy or curry.
Notes: Make sure not to over fry luchi.

Suggestions: Luchi are flat – The rolled out luchi might be too thick or too thin. Make sure to lightly press the luchi while it is in hot oil to enable puffing.
Luchi are thick and hard to eat – Roll out luchi dough even more.
Variations: Luchi can be stuffed with various dry and wet ingredients to get stuffed luchi. Luchi stuffed with dal are called Radha Ballabhi luchi.
Other Names: Maida pindi poori, Plain flour puri, Refined flour poori.