Luchi Vs Puri: The War Of The Deep-Fried Flatbreads
By Shreya Goswami
September 8, 2023
Image Credit: Unsplash
These deep-fried Indian flatbreads might look somewhat similar, but the differences between them can fill an ocean. Here are some similarities and differences between Puri and Luchi you should know.
Difference: Regions
Puris are predominantly eaten in North India while Luchi is beloved in Eastern states like Bengal, Odisha, Assam and Tripura.
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Similarity: Deep-Fried
Both Luchi and Puri are deep-fried Indian flatbreads that are prepared with perfectly hot oil and rolled out doughs.
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Difference: The Flour
Luchi is only ever made with refined flour or maida, while Puri is made with whole wheat flour or atta as well as millet flours.
Similarity: Fat In Dough
A bit of ghee or oil is added to the dough of both Luchi and Puri to make them a little khasta or crispy.
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Difference: Spice Flavours
While carom seeds are used to spice Puri doughs, Luchi is flavoured with nigella seeds or no spices at all.
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Similarity: Festive Feel
Both Puris and Luchis turn any meal into a festive one, be it for Bengali Sunday meals or Navratri Thalis.
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Difference: Frying Technique
Puris are usually fried until golden brown but Luchis are carefully fried to maintain their paleness without brown spots.
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Similarity: Street Favourites
Both Puris and Luchis are served as parts of quick, pocket-friencly meals across Indian cities, from Amritsar to Guwahati.
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Difference: Non-Veg Pairing
While Puri is always paired with vegetarian dishes, Luchi is paired with vegetarian as well as chicken and mutton dishes.