Luchi

Luchi, sometimes transliterated luchi, is a deep-fried flatbread associated with Bengali cuisine in the Indian subcontinent, notably in West Bengal and Bangladesh. It is traditionally made from refined wheat flour (maida) and is lighter and puffier than puri, which is usually made from whole wheat flour. The dough is prepared with flour, salt, and water, and often a small amount of oil or ghee is added. After kneading until smooth, the dough rests briefly, is divided, and rolled into thin discs. These discs are deep-fried in hot oil until they puff and turn pale golden. The result is a soft, flaky bread with a crisp exterior.

Luchi is commonly served with hearty accompaniments such as aloor dum (spiced potato curry), cholar dal (split Bengal gram lentil curry), or kosha mangsho (slow-cooked spiced meat). In Bangladesh and parts of India, luchi with curry forms a traditional pairing for meals on Sundays, festivals, and special occasions. Variations exist that incorporate semolina or yogurt into the dough, or that mix maida with a small amount of whole-wheat flour, but the core technique remains rolling thin discs and frying until they puff.

Cultural note: luchi is a hallmark of Bengali festive and home cooking and has parallels in other Indian cuisines, though its use of maida gives it a distinctive soft texture compared to the denser puri.