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Bengali Luchi Puri

Recently we had gone to my husband’s Bengali friend (Abhijit) griha pravesh, where devotees are praying god. After griha pravesh puja Abhijit’s wife called us for lunch. In lunch we ate Luchi, Posta Aloo, Misti Dohi , Rasgulla etc. I enjoyed the lunch very much. This luchi remembered me my grand father.

Luchi is also made in Odisha.


Maida (all purpose flour) – 1 cup
Water – as required for making the dough
Ghee 1 tbsp
Oil for frying
Salt as taste


Sieve the flour. Add salt and oil in it. Mix well in your both palm till the ghee is fully incorporated. Add water knee the dough till it does not stick your fingers and comes out clean.

Divide the dough in to small balls as lemon. Take one ball of dough, dip a little in the oil and roll out into an even round of 4 to 5 inches diameter using a rolling pin.

Heat enough oil in a deep frying pan until piping hot. Wait for the oil to be piping hot. Put the luchis in hot oil and deep for few seconds. This way it will puff up. Once it puffs up, turn it to the other side. Once it cooked on both sides, remove to a kitchen towel.  Don’t over fry.

Luchis are in white colour. They will not be brown in colour as puri. It goes best with Aloo posta or rashadar aloo ki sabji. It is a good snack.

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