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Bengali luchi/puri

Luchi is a beloved Bengali bread, characterized by its delicate, golden puffiness and melt-in-the-mouth texture. This deep-fried bread is a staple in Bengali households, especially during festive occasions and leisurely breakfasts, made with all-purpose flour or whole wheat atta, a touch of salt, and a drizzle of ghee or oil.
Unlike its cousin, the puri, the luchi boasts a lighter, crispier texture and a pale golden hue. It’s traditionally served with hearty accompaniments such as aloor dum (spiced potato curry), cholar dal (Bengal gram lentils), or even a sweet pairing like payesh (rice pudding).
A simple yet decadent indulgence, luchi embodies the comfort and nostalgia of Bengali culinary traditions.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, brunch, Side Dish, sides
Cuisine bangladeshi, Bengali, Indian
Servings 2 serves

Equipment

  • 1 karai/pan to fry

Ingredients
  

  • 1 cup wholewheat atta/flour
  • 1 tsp samolina
  • 1/3 tsp salt
  • 1 tsp yogurt Optional
  • 1 tbsp oil/ghee
  • 1 cup water
  • 3-4 cups oil to fry.

Instructions
 

  • In a bowl add flour, semolina, salt and give it a mix.
  • Add the ghee and mix again.
  • Add a spoon of yogurt and mix
  • now gradually add water and form a soft dough.
  • knead for 5-8 minutes to ensure it's a smooth dough. add some oil on top and let it rest.
  • meanwhile, heat up the deep frying oil in a pan. make sure it rises to a good temperature so when we fry the luchis they puff up.
  • Now make little portions of balls from the dough we made earlier.
  • roll it out evenly. not too thick also not too thin.
  • Now carefully throw it in the hot oil.
  • Gently press with a spoon and wait till it puffs up.
  • flip and fry the other side
  • if the oil is hot enough this process usually takes 1 minute and you get the perfect luchi.
  • repeat the process. roll out each luchi and fry them immediately.
  • enjoy hot with a comforting lentil, potato curry or sweet semolina halwa or rice pudding.

Notes

Note:
  1. Don't roll out all the luchis together. they tend to dry out. so roll out each luchi and fry them as you go.
  2. Keep watery things out of the way as the oil heats up. be careful so you don't accidentally burn yourself.
  3. Press the luchis and give them an oil bath to achieve a perfect puffed-up luchi.
  4. Make sure to not have any holes when you roll them out.
  5. Make sure to knead the dough until smooth. otherwise, it won't be as puffy and soft. It's rather crunchy but still good haha.
Keyword bengali luchi, fulka, luchi, puri