By Shreya Goswami
September 8, 2023
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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.
Puris are predominantly eaten in North India while Luchi is beloved in Eastern states like Bengal, Odisha, Assam and Tripura.
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Both Luchi and Puri are deep-fried Indian flatbreads that are prepared with perfectly hot oil and rolled out doughs.
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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.
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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While carom seeds are used to spice Puri doughs, Luchi is flavoured with nigella seeds or no spices at all.
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Both Puris and Luchis turn any meal into a festive one, be it for Bengali Sunday meals or Navratri Thalis.
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Puris are usually fried until golden brown but Luchis are carefully fried to maintain their paleness without brown spots.
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Both Puris and Luchis are served as parts of quick, pocket-friencly meals across Indian cities, from Amritsar to Guwahati.
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While Puri is always paired with vegetarian dishes, Luchi is paired with vegetarian as well as chicken and mutton dishes.