Making Bengali-Style Luchis? Try This Easy Recipe
By Suprita Mitter
February 8, 2025
Luchi is a soft, deep-fried Bengali bread made from refined flour (maida) and ghee, giving it a light, fluffy texture. Unlike puris, luchis are white and less crispy. They pair deliciously with Bengali dishes like Aloo Dum, Cholar Dal, or rich meat curries like Kosha Mangsho.
Ingredients
2 cups all-purpose flour (maida) 2 tbsp ghee or oil 1/2 tsp salt Water Oil
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Add ghee or oil to the flour mixture. Rub the ghee into the flour with your fingertips.
Step 2
Gradually add water, a little at a time, and knead the mixture into a smooth, soft, and pliable dough. Once kneaded, cover the dough with a damp cloth and let it rest for about 15–20 minutes.
Step 3
After resting, divide the dough into small, equal-sized balls. Lightly grease your rolling surface with oil. Take one dough ball and flatten it slightly with your palms. Roll the dough ball into a small, round disc of about 4–5 inches in diameter.
Step 4
In a deep frying pan, heat enough oil over medium heat. The oil should be hot but not smoking.
Step 5
Carefully slide one rolled luchi into the hot oil. It should puff up immediately. Gently press down on the luchi with a slotted spoon to help it puff up fully.
Step 6
Fry until it turns light golden on both sides. This should take about 30 seconds to a minute per luchi. Remove the luchi from the oil and drain on a paper towel to remove excess oil.