Bengali Luchi

Delight in the authentic flavors of Bengali cuisine with this timeless recipe for Luchi, a golden, puffed bread that’s an essential part of traditional Bengali meals. Made with simple pantry staples like all-purpose flour, a touch of ghee, and a pinch of salt, this deep-fried delicacy is known for its soft, flaky texture and perfectly puffed appearance. Ideal for festive occasions or indulgent weekend breakfasts, Luchi pairs beautifully with hearty Bengali curries such as aloo dum, aromatic chholar dal, or even a sweet dessert like payesh. This quick and easy recipe, ready in just 30 minutes, is perfect for anyone looking to recreate the charm of Kolkata’s culinary heritage in their own kitchen. Whether you're a seasoned cook or a beginner, this step-by-step guide ensures you achieve perfectly fried, golden Luchis every time!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour (maida)
• 2 tablespoons Ghee or vegetable oil (for dough)
• 0.5 teaspoons Salt
• 0.75 cups Water (lukewarm)
• 2 cups Vegetable oil or ghee (for frying)

Directions

Step 1

In a large mixing bowl, sift the all-purpose flour and mix in the salt.

Step 2

Add 2 tablespoons of ghee or vegetable oil to the flour and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

Step 3

Gradually add lukewarm water, a little at a time, and knead into a soft, smooth dough. The dough should not be sticky or too hard. This may take about 8–10 minutes of kneading.

Step 4

Cover the dough with a damp cloth and let it rest for 20–30 minutes.

Step 5

After resting, divide the dough into small, equal-sized balls (approximately 12–14 pieces). Roll each ball between your palms to make them smooth.

Step 6

Lightly dust a rolling surface with a tiny amount of flour (optional). Roll out each dough ball into a small circle, about 4–5 inches in diameter. Ensure the edges are even and the circle is thin but not too thin to tear.

Step 7

Heat 2 cups of vegetable oil or ghee in a deep frying pan or wok over medium heat. The oil should be moderately hot, but not smoking.

Step 8

Carefully slide one rolled-out dough circle into the hot oil. Gently press down with a slotted spatula or spoon to help it puff up.

Step 9

Flip the luchi as soon as it puffs up and turns pale golden on one side. Cook the other side for 10–15 seconds.

Step 10

Remove the luchi with a slotted spoon and drain excess oil on a plate lined with paper towels.

Step 11

Repeat the frying process for the remaining rolled-out dough circles.

Step 12

Serve hot with Bengali curries such as aloo dum, chholar dal, or even a sweet side like payesh.

Nutrition Facts

Serving size	934.4 grams (934.4g)

Amount per serving	% Daily Value*
Calories	5347

Total Fat 503.90g	646%
Saturated Fat 83.60g	418%
Polyunsaturated Fat NaNg
Cholesterol 70mg	23%
Sodium 1185mg	52%
Total Carbohydrate 190.80g	69%
Dietary Fiber 6.80g	24%
Total Sugars 0.80g
Protein 25.80g	52%

Vitamin D 0IU	0%
Calcium 38mg	3%
Iron 3mg	17%
Potassium 268mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.0%

Protein: 1.9%

Carbs: 14.1%