How to make Perfect Bengali Luchi | Soft and Fluffy Luchi |luchi recipe bengali | Luchi dal Recipe

luchi recipe | puffed bengali luchai bread | luchai puri recipe with a detailed photo and video recipe. a traditional and authentic bengali deep fried puffed bread recipe made with plain flour. the recipe is very similar to a traditional poori recipe but just that this recipe is made with maida and ghee. the striking feature of this recipe is its texture and white bright colour which makes it attractive and appealing.

As amusing as it may sound, Luchi is the quintessential Bengali style poori that is not just an obsession of the people of Bengal, but also foodies around the world. To enjoy it, you really have to be a true-blue epicure, otherwise the idea of this specific poori will not really go down very well with you. This is because a classic Luchi Recipe features all-purpose flour (maida) and is deep-fried in ghee. Of course, this composition does make it an amazingly delicious fried bread, but then, it does make you think twice, doesn’t it?An interesting fact about the origin of Luchi is that it is believed to have reached India with the Portuguese. They brought along the ways to process refined flour (maida) and used it to bake their breads back then.

However, unable to do so, Bengalis kneaded doughs of maida, rolled into flatbreads and then fried till they puffed up. Since this special poori is made of maida, it is white in color. Also, another way of saying the name is fulko Luchi, where ‘fulko’ means puffed up. You could even call it Maida Puri.
I had been resisting the idea of posting the Luchi Recipe, for obvious reasons, since a long time. However, given its popularity and importance, especially during the festival of Durga Puja, I had to let go of my resistance and share it here. I’m glad I did it!

As I mentioned above, traditionally, Luchi is deep fried in ghee. I also know that in some parts of Northern India, even pooris are deep fried in ghee. But a major difference is that they are made of whole wheat flour (atta) and not maida.

This ghee goes into the Luchi Recipe while you knead the dough as well. A general way to refer to this addition is ‘moyen,’ as we call it in Punjabi. You can use oil instead of ghee for this as well as for frying the breads too.
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