Luchi Recipe with step by step pictures. This is a Bengali style fried bread which is puffy, soft, flaky which is made with just 3 ingredients. Even though luchi and poori looks similar, luchi is made with plain flour while puri uses whole wheat flour. Traditionally it is served with chana dal curry, but you can enjoy with aloo tamatar or aloo egg curry. Learn how to make the easy luchi recipe with stepwise pictures and video.
Bengali Luchi Recipe
Soft and fluffy Bengali style luchi recipe. Taste great with dal, chicken curry, aloo curry. This is perfect for breakfast. Luchi is a fried flat bread similar to puri but it uses ap flour instead of wheat flour. The texture of luchi is extremely flaky and soft because of the addition of ghee in the dough.
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About Luchi Recipe (Bengali Luchi)
There are so many versions of flatbread made around the world. Every cuisine have their own flat bread recipe. Particularly in India, we make leavened and unleavened versions of flat bread. Some of the most popular flat breads include Naan, Roti, Chapati, Paratha and many more. Traditionally flat breads are cooked in a pan or skillet, with or without oil. Some flat bread is fried in oil to make it puffy.
Luchi is a Bengali fried bread made with plain flour, salt, ghee and water. You need just these ingredients to make the dough. The dough is rolled and fried in oil till puffy. This recipe is similar to my battura, but it has no curd or milk in it.
This luchi is so soft and so yummy. Add good amount of ghee or oil in the dough, it makes it soft. This taste yummy and soft even it gets cold.
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Watch Luchi Recipe Video
Luchi Ingredients
All purpose flour - Traditionally luchi is made with plain all purpose flour, you can make it with whole wheat flour too, but the texture will vary. Use good quality plain flour or maida for better texture.
Salt - Use fine salt which incorporates into the flour more evenly.
Ghee - one of the most important ingredient in making luchi flaky and soft. Rub ghee into the flour to create a short crust which makes it super flaky. Instead of ghee you can use oil, if using oil use 3 tbsp oil.
Oil - Use neutral flavourless oil like refined oil, canola oil for frying.
Water - you can use warm water or room temperature water for making dough.
Difference Between Luchi, Poori & Bhatura
Even though luchi and poori may look similar they are different in texture and taste. There are few differences between luchi, poori and battura.
Poori is made with wheat flour and when fried it gets golden in colour, plus it gets a little hard and dense when it cools.
Battura dough is leavened dough which has milk, curd, baking soda or some kind of raising agent or yeast.
Luchi is made with AP flour or plain flour and has a good amount of ghee or oil in them which makes it so soft even after it cools. Fried luchi tends to be white in colour.
Luchi in 3 Easy Steps
Luchi Dough -Take flour, salt and ghee in a bowl. Add a splash of water and mix well using your hands so the ghee is mixed into the flour. Now make a well in the center. Pour in water and knead it to a soft but firm dough, It shouldn't be sticky. Now cover it up and leave it to rest for 30 mins.
Rolling Luchi - Now divide the dough into small balls. Grease your board and rolling pin with some oil. Now take a small ball and roll it into little thick circle.
Frying Luchi - Heat oil for deep frying. Drop the poori in hot oil and press the top with a slotted spoon. It will puff up. Flip over and cook for few sec. It shouldn't colour it should be still white. Now drain it in paper towel.
How to Make Luchi (Stepwise Pictures)
Mixing Ghee in Flour
1)Take plain flour in a bowl. Traditionally luchi is made with plain all purpose flour, you can make it with whole wheat flour too, but the texture will vary.
2)Add salt into the flour and mix well using your fingers so the salt is evenly incorporated into the flour.
3)Add in 2 tbsp ghee and mix it into the flour. Instead of ghee you can use oil, if using oil use 3 tbsp oil.
4)Rub the ghee into the flour using your fingers. It is similar to making short crust pastry.
5)Now the ghee is mixed into the flour.
Making Luchi Dough
6)Add in water and form into a soft dough. Don't add too much water.
7)Knead the dough for at least 3 to 5 minutes till it is soft.
8)Cover the dough with a lid and allow it to rest for 30 minutes to 1 hour.
Rolling Luchi
9)Grease rolling pin and the board with some oil. Take a small portion of the luchi dough. Place it onto the work surface. Flatten it gently and start rolling.
10)Roll the luchi slightly thin.
Frying Luchi
11)Oil used for frying luchi should be super hot. Heat oil in a small pan till very hot. Once oil gets hot, drop luchi in gently, use a slotted spoon to gently press the top so the luchi puffs up.
12)Now the luchi looks puffy.
13)Once it has puffed, flip over and cook. Don't cook it too long, it shouldn't colour.
14)Serve hot with your favorite curries.
Expert Tips
- Use good quality all purpose flour which helps with the soft texture of the luchi.
- You can use oil instead of ghee, gently rub the oil or ghee into the flour so it incorporates evenly.
- Fry luchi on high heat just for few seconds, so it doesn't get too dark colour.
- Make the dough and allow it to rest for 30 minutes before making luchi.
Serving & Storage
Luchi can be made and kept in a casserole few hours. It stays soft and fresh. Enjoy luchi with chana dal curry, but you can enjoy with aloo tamatar or aloo egg curry.
More Poori Recipes (Indian Fried Bread)
📖 Recipe Card
Luchi Recipe | How to Make Bengali Luchi Recipe
Ingredients
- 2 cups All Purpose Flour | Plain Flour
- 1½ tsp Salt
- 2 tbsp Ghee If using Oil use 3 tblspn
- ¾ cup Water or as needed
- Oil for Deep Frying
Instructions
- Take flour, salt and ghee in a bowl. Add a splash of water and mix well using your hands so the ghee is mixed into the flour. Now make a well in the center. Pour in water and knead it to a soft but firm dough, It shouldn't be sticky. Now cover it with a lid and leave it to rest for 30 mins.
- Now divide the dough into small balls. Grease your board and rolling pin with some oil. Now take a small ball and roll it into little thick circle.
- Heat oil for deep frying. Drop the poori in hot oil and press the top with a slotted spoon. It will puff up. Flip over and cook for few seconds. The colour of luchi should be still white.
- Now strain it in paper towel. Serve with any curries.
Video
Notes
- Use good quality all purpose flour which helps with the soft texture of the luchi.
- You can use oil instead of ghee, gently rub the oil or ghee into the flour so it incorporates evenly.
- Fry luchi on high heat just for few seconds, so it doesn't get too dark colour.
- Make the dough and allow it to rest for 30 minutes before making luchi.
Serving & Storage
Luchi can be made and kept in a casserole few hours. It stays soft and fresh. Enjoy luchi with chana dal curry, but you can enjoy with aloo tamatar or aloo egg curry.Nutrition
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Sumi
Wow... The luchi looks so soft... But wats the side dish.. Wat a colour....
venki
The Last 2 picture doesn't seems to be belongs to the same dish.
Aarthi
yes the last picture is a updated picture.