Luchi recipe | Bengali luchi recipe | How to make luchi

Luchi recipe aka Bengali luchi recipe is an exclusive deep-fried puffed bread which is frequently prepared in the subcontinents of east India. These all-purpose flour’s deep-fried mini breads are prepared with only 5 basic ingredients and so easy to make. They are soft, flaky, puffy and melt in mouth. In short, recipe for luchi is the indulgence of comforting and exuberant treat. Durga puja is on its way and the celebration is almost incomplete without this splendid delight. Learn to prepare white, perfectly puffy luchi with step-by-step photos and instructions along with tips and tricks.

Luchi is always more than a flat bread recipe in Bengali culinary and culture. Whether it’s a weekend special breakfast or occasion and even festive celebration, starting from “Durga puja” to “pohela baishakh”, recipe for Bengali luchi is always there as an evidence of the joy. It is one of the most popular and beloved mini breads which are frequently prepared in almost every Bengali house.

Luchi aloo dum, luchi cholar dal, luchi ghugni, luchi kosha mangsho are the most famous and adored combos which are served in almost every Bengali restaurants and hotels. But it can be realised with any other curry like chanar korma, dhokar dalna, mishti kumror chokka etc and even sweet dishes like chaler payesh, rosogolla, halwa etc.

For any bong, it is very difficult to resist himself to describe the taste and beauty of the puffed mini breads. But many people outside of eastern India is still not aware of the term ‘Luchi’. Let me explain about the recipe.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Luchi (step wise photos)
Recipe Card

Luchi is a white and puffy Bengali deep-fried mini bread recipe prepared with all-purpose flour aka maida. It is crazily popular in Bengali and Oriya cuisine. In this preparation, salt, sugar, ghee or oil for moyen and water is added to maida to prepare dough. Then the dough is divided into small portions and rolled out to flat and thin small size circular discs like puri. Then they are deep fried in hot oil or ghee till puffy.

Traditionally luchi recipe is prepared in ghee aka clarified butter. It gives unique flavour and taste to the dish. But now a days, in most of the places, it is prepared in any flavourless oil. Even in oil, luchi can be prepared perfectly which tastes great.

As we all know now a days, ghee is much costlier than normal oil which many people cannot afford. Few people mix small amount of ghee in oil during the time of frying the luchi as well. Everyone has their own preferred way to prepare it.

Luchi and puri are prepared in same way and they are almost like each other but not same. The taste, texture and look of both the mini breads are slightly different from each other.

Luchis are white in colour with slightly golden spots on the other hand, puris are golden brown in colour with light brown spots.

The texture of luchi is much softer as compared to puri.

The main difference is that the luchi is prepared with maida aka all-purpose flour and puri is prepared with atta aka whole wheat flour. Rest of the procedure and ingredients are same.

Bengali cuisine is one of the richest and renowned cuisine in India. It is known for its countless extraordinary dishes including vegetarian, non-vegetarian and dessert recipes. In short, the contribution of Bengali food in Indian culinary is inimitable. Luchi recipe is one of the assets of Bengali cuisine, which is not only a bread recipe but also a part of Bengali culture.

• It is a very common trend to prepare luchi aloor dum and payesh for breakfast in every Bengali house on any family member’s birthday.
• In fact, in most of the temples in Bengal, after Puja (worship), you will get luchi with halwa or payesh as a part of Bhog er Prasad.
• In Bengal, luchi with some curry and sweets is a fixed menu for breakfast in any marriage.
• Whether it is any puja special day or other occasions like bhai fota, pohela baishakh, luchi is always there in bengali’s menu card.

Whenever I talk about luchi recipe, it always makes me feel nostalgic. Whenever I think about the tempting bengali mini bread recipe, I always feel lucky to be a Bengali. During our childhood days, any holiday or Sunday would mean luchi for breakfast with any Bengali tempting curry like aloor dum, mishti kumror chokka, cholar dal etc.

I still remember how my mom used to roll out the luchis, arrange them in lines before frying them and we used to stand behind her with a plate in hand to get hot phulko luchi. I always used to stand and wonder how every luchi prepared by her puffed up like a ball!! I know many of you have the same childhood story like me.

But I never tried to learn how to make luchi from my mom when I was at home. After my marriage, I tried to prepare luchi for the first time without any experienced person’s supervision. Honestly, the luchi was oily, crispy and tasted more like a nimki than luchi. I was highly disappointed and discussed this incident with my mom over phone. My mom laughed and replied that there are few tricks to prepare perfectly puffy and white luchi. If you follow them then you would be able prepare perfect luchi.

After gathering all the knowledge for the recipe from mom, I attempted to prepare luchi for the second time. Honestly, the luchi was soft, flaky, melted in mouth and few puffed up perfectly but not all like my mom.

But on my third attempt, I got expertise in luchi recipe and got each of the Bengali style luchi perfectly puffy with light golden spots on it. According to me, with experience anybody can be an expert in it. Now Bengali luchi recipe has become a part of our celebration. Whether it’s a birthday or durga puja, my husband and daughter always demand for it.

Luchi recipe aka Bengali luchi recipe is very simple and easy to make. It requires only 5 basic ingredients including water to be prepared and each ingredient is easily available in any kitchen pantry. The best part of the recipe is that it gets prepared very quickly as compared to other flat breads like paratha or roti. So, it could be a perfect evening snacks for sudden guests.

Luchi recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks to make the recipe easier for you. If you follow each step of my recipe precisely then you will get the perfectly white & puffy, soft and flaky luchi which will taste much better than the restaurant bought ones.

All-purpose flour aka maida: It is the primary ingredient for luchi which provides body to the mini bread recipe.

Oil or ghee: It is another most important ingredient which is used in two different parts of the recipe. In the first part, oil or ghee is used to add to the maida for moyen. In the process of moyen, fat is added to the dough for soft and flaky texture. In the second part, it is used to deep fry the luchi.

Salt & sugar: Both are used to enhance the taste of the luchi and to give a balanced taste.

Water: It is used to prepare the dough. I always use water at room temperature for the recipe.

• Traditionally, it is prepared with all-purpose flour. It gives better texture and taste to the luchi recipe.
• Addition of sugar along with salt makes the luchi tastier.
• To get perfect luchi, it is very important to add correct amount of oil or ghee into the maida aka all-purpose flour for moyen. Addition of too much moyen can make the luchi crispy and less moyen make the luchi rubbery.
• After adding the fat content (Oil or Ghee) into the maida, mix it evenly. The flour should get bind when you take it in your fist and apply pressure.
• Always prepare slightly tight dough for the perfect texture of luchi. Addition of too much water makes the dough soft and addition of less water makes the dough stiff and hard.
• After preparing the dough, always cover it with wet cloth and allow it to rest for 20-30 minutes. It helps to relax the glutens.
• Always roll the dough ball to a thin circular disc. The thickness of luchi is thinner than a roti. But don’t overdo in rolling. Too thin luchi may not puff in oil and thick luchi does not taste good.
• Always roll the luchi evenly of same thickness on all the sides or else it will not get puffed up properly.
• The temperature of oil is very important to deep fry the Bengali luchi perfectly. Luchi is always fried in hot oil or else it won’t puff up properly. Always make sure that the oil is hot.
• After adding the luchi into the hot oil, press it gently with a slotted spoon so that the luchi can puff up and then flip it to fry the other side.
• I always recommend frying one luchi at a time in kadai. Due to too much crowd, the luchi may not puff up perfectly.

Addition of too much moyen aka fat content into the flour during the time of preparing dough can make the luchi hard or crispy in texture.

There can be multiple factors due to which luchi cannot puff up properly.

• The tightness of the dough. It should be slightly tight. Neither soft nor too stiff.
• The luchi should be rolled out to even thickness on all the sides or else it will puff up partially.
• The quantity of oil or ghee into the kadai. Honestly, luchi needs enough oil to puff up properly.
• The oil should be hot enough but not at smoking point. Luchi should be fried in hot oil or else it will not puff up.

If the luchi is dropped in too hot oil (at smoking point), then brown spots occur into it. First put the flame in high and allow the oil to become hot then turn the flame to medium and drop the luchi to fry. Then you will get perfectly white phulko luchi.

If the luchi is fried when the oil warm or not hot enough then it soaks lot of oil. So, the temperature of oil is very important.

Yes of course. Sugar and salt work as taste enhancer which you can skip too.

Preparing luchi in whole wheat flour turns it into north Indian Puri. Luchi is always prepared with maida aka all-purpose flour. In few Bengali houses, due to health awareness, some portion of wheat flour is mixed with maida to prepare luchi.

Yes, of course. In old days, refined oil was not available. At that time, people mainly used mustard oil and ghee in Bengali cuisine. During those days, luchi was prepared in pure ghee. But with time, different ingredients took place in Bengali pantry and refined oil is one of them.

Now a days in most of the houses, luchi is prepared in oil and not in ghee and it turns really good in taste and texture.

Luchi is one of the most versatile flat breads that I have ever seen. It can be paired up with any curry whether it veg or non-veg and can be served as breakfast, brunch, evening snacks and even as dinner. Luchi aloor dum, luchi ghugni, luchi cholar dal, luchi kosha mangsho are the names of few classic combos.

Even luchi can be paired up with dessert like payesh, halwa, rosogolla, rosh bode etc and can be served as breakfast or evening snacks.

In most of the Bengali houses, left over luchi is either paired up with payesh or rosogolla along with sugar syrup. Trust me it tastes heavenly.

To prepare luchi recipe, first take all-purpose flour into a large mixing bowl. Then add salt, sugar, oil or ghee and mix it properly. The flour should get bind when you take it in your fist and apply pressure. The moyan (fat added into the flour) of the dough is very important to get perfect texture of luchi.

Then add water at room temperature slowly at a time and prepare a slightly tight dough. Knead it for couple of minutes to make a smooth dough. Then cover the dough with a wet cloth and allow it to rest for 20-30 minutes. Again, knead the dough for a minute.

Divide the dough and make small size balls with the help of hands and flatten them. Then take a dough ball and roll it out to a small chapati on a chapati board with rolling pin. The thickness of luchi is thinner than a chapati. Cover rest of the dough ball with wet cloth during the time of rolling.

On the other hand, put a pan on flame and allow it to become completely dry. Add enough oil or ghee to deep fry the luchi recipe. I have added 2 tablespoons ghee into the oil for flavour. Temperature of oil is an important factor during the time of frying luchi. Luchi is always fried in hot oil or else it won’t puff up properly. Always make sure that the oil is hot.

Add a rolled out luchi into the hot oil over medium flame and then press it gently with a slotted spoon so that the luchi can puff up and then flip it to fry the other side. Put the flame in low and strain out the luchi with a slotted spoon from the hot oil and transfer them to a plate. Repeat the same process and prepare luchi with rest of the dough.

Many bengali snacks recipes have already been shared in my previous posts. You can check few of them like

Bengali singara
Egg roll
Kucho nimki
Vegetable chop

..And Many more…

1 cup = 250 ml

• 1½ cup all-purpose Flour (Maida)
• 1½ tablespoons Oil or Ghee for moyan
• 1/3 teaspoon Salt
• 1 teaspoon Sugar
• 125 ml Water (at room temperature) to knead the dough, use as required
• Oil for deep frying
• 2 tablespoons Ghee (Clarified butter) for deep frying

1. Take a large mixing bowl and add 1½ cup all-purpose flour into it.
2. Add 1/3 teaspoon salt, 1 teaspoon sugar, 1½ tablespoons oil or ghee into the bowl and mix them thoroughly. The flour should get bind when you take it in your fist and apply pressure.
3. Add the measured amount of water slowly at a time and prepare a slightly tight dough. Knead it for couple of minutes to make a smooth dough.
4. Cover the dough with a wet cloth and allow it to rest for 20-30 minutes. Again, knead the dough for a minute.
5. Divide the dough and make small size balls with the help of hands and flattened them.
6. Take a dough ball on a rolling board and roll out it to a small thin circular disc with the help of a rolling pin. The thickness of the rolled-out luchi should be thinner than a paratha.
7. On the other hand, put a pan on flame and allow it to become completely dry. Add enough oil to deep fry the luchi. I have added 2 tablespoons ghee too into the oil for better flavour and taste.
8. Once the oil is hot, put the flame in medium and slide a luchi into the kadai. Press it gently with a slotted spoon so that the luchi can puff up and then flip it to fry the other side. Put the flame in low and strain out the luchi with a slotted spoon from the hot oil and transfer them to a plate.
9. Repeat the same process and prepare luchi with rest of the dough.

Transfer the luchi recipe on a serving plate and serve them immediately to enjoy its best taste. Pair up the dish with your favourite curry like aloor dum, kosha mangsho, cholar dal etc. or with your favourite dessert like payesh, halwa or rosogolla. Enjoy your homemade Bengali luchi recipe with family and friends with a lot of gossip.

Luchi recipe | Bengali luchi recipe | How to make luchi

Serves: 14 Pieces Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 1½ cup all-purpose Flour (Maida)
• 1½ tablespoons Oil or Ghee for moyan
• 1/3 teaspoon Salt
• 1 teaspoon Sugar
• 125 ml Water (at room temperature) to knead the dough, use as required
• Oil for deep frying
• 2 tablespoons Ghee (Clarified butter) for deep frying

Instructions

1. Take a large mixing bowl and add 1½ cup all-purpose flour into it.
2. Add 1/3 teaspoon salt, 1 teaspoon sugar, 1½ tablespoons oil or ghee into the bowl and mix them thoroughly. The flour should get bind when you take it in your fist and apply pressure.
3. Add the measured amount of water slowly at a time and prepare a slightly tight dough. Knead it for couple of minutes to make a smooth dough.
4. Cover the dough with a wet cloth and allow it to rest for 20-30 minutes. Again, knead the dough for a minute.
5. Divide the dough and make small size balls with the help of hands and flattened them.
6. Take a dough ball on a rolling board and roll out it to a small thin circular disc with the help of a rolling pin. The thickness of the rolled-out luchi should be thinner than a paratha.
7. On the other hand, put a pan on flame and allow it to become completely dry. Add enough oil to deep fry the luchi. I have added 2 tablespoons ghee too into the oil for better flavour and taste.
8. Once the oil is hot, put the flame in medium and slide a luchi into the kadai. Press it gently with a slotted spoon so that the luchi can puff up and then flip it to fry the other side. Put the flame in low and strain out the luchi with a slotted spoon from the hot oil and transfer them to a plate.
9. Repeat the same process and prepare luchi with rest of the dough.