Monday, March 17, 2014

Luchi (Bengali puri)

Luchi is just simple Bengali puri which is made with All Purpose Flour or Maida.


All Purpose flour (Maida) - 2 cups
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Ghee / Cooking oil - 2 tablespoon
Oil for deep frying


Place all the dry ingredients in a dry ingredients and mix well. Add oil or ghee and mix well until the flour and oil resembles breadcrumbs.

Gradually add water to the mixture and make smooth dough. We need a smooth and soft dough but not a sticky one. Luchi's do not come out nice if the dough is soggy, hence you need to be really careful.

Divide the dough into 18 equal portions and make small balls. Roll out each ball into uniform discs, approximately 4-5 inches in diameter. Do not use flour to roll the luchi, instead use a few drops of oil so the luchi does not stick to the rolling pin.

Heat oil in a kadhai or a deep frying pan, one hot carefully slide the luchi into the oil. Using a flat spatula or slotted spoon gently push down the luchi and hold for a few seconds, release the spoon once it starts puffing, once the luchi puffs up turn and fry the other side for 10 seconds or so.

Drain the luchi with the help of a slotted spoon. Repeat the process for the remaining dough.

Serve hot along with Aloor Dum.


To test the right temperature of the oil jut drop a small piece of dough into the oil, if it puffs up immediately then the oil is perfect to start frying the luchi.
The most important factor in making perfectly puffed luchi is the temperature of the oil in which you are frying, hence you meed to control the temperature by increasing or decreasing the flame.


  1. That's intriguing. Curious, what is the Bengali connection here? I am a hard core Bong (if you have been following my blog you will definitely know by now!)... and here's my ode to Phulko Luchi...

    1. Ishita, thanks for taking time n reading my blog.....I'm too a true bong at heart....born n grown up in Kolkata☺