Luchi – Puris made the Bengali way!

  • Yield : 25-30
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m

Those little moon shaped discs, puffed-up deep fried sinful treats, also known as Poori in most of India , or Luchi, as it is called in Bengali bring delight to every person whether young or old.

The essential difference between a Puri and Luchi is that the Luchi is made mostly out of All purpose flour with just a hint of Atta (wholewheat flour), unlike most of the puris which are made out of whole wheat flour.

Puri is often served with Alu Tarkari or Bandhakophir Ghanto alongwith Payesh (rice pudding).

Try this easy recipe, you’ll love it!


  • Maida—2 cups
  • Atta (Whole wheat flour)—1/4 cup
  • Oil—2 tbsp
  • Salt—1 pinch
  • Sugar—1 pinch
  • Oil for frying
  • Water- enough to knead, around 1 cup


Step 1

In a large bowl, add the oil, salt and sugar to the flour and mix together till it resembles bread crumbs.

Step 2

Add enough water to form a dough. Knead for a long time to develop the gluten. Remember not to make the dough too soft. Leave aside for at least 20 minutes.

Step 3

Heat oil in a wok.


Make small, equal sized, lemon sized balls. Roll out into small discs. Remember to roll out a few luchis together and fry in batches.


Add the luchi in hot oil. Apply slight pressure. The luchi will fluff up.


Turn over. The underside will fluff up as well.


Drain with a slotted spoon and keep aside


Serve with Payesh



Or with Alur Tarkari!

For a proper Pujo breakfast try Luchi, Alur Tarkari, and Payesh!

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Luchi Tarkari                        Bandhakophir Ghanto        Payesh (Rice Kheer)/ RIce pudding


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