Description
A deep-fried, puffy flatbread made from Maida (refined wheat flour). Perfectly white and flaky, essential for festive breakfasts and dinners in Bengal.
Restaurants serving Luchi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Maida(Refined flour)
- Vegetable oil(or Ghee)
- Salt
- Water
Instructions
- Knead Maida with oil into soft dough.
- Roll into thin circles.
- Deep-fry in hot oil, pressing down to puff it up.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Cake flour and all-purpose flour blend
Pairing
Aloo Dum (Potato curry) / Meat Bhuna
Trivia
Similar to Indian 'Poori' (which uses whole wheat Atta and is brown), Bengali 'Luchi' uses refined flour, making it white, delicate, and flaky.
Eating tips & etiquette
Deflate the hot puffy bread with your fingers, tear it, and use it to scoop up potato curry (Aloo Dum) or rich meat dishes.
Allergen
Wheat