luchi recipe for durga puja, how to make luchi recipe | step by step

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Luchi recipe with step by step photos – luchi is loved by many foodies. To enjoy luchi you have to be a real foodie otherwise the idea of Poori made with all purpose flour and deep fried in ghee will always be at the back of your mind and you won’t be able to enjoy these delicious fried bread from bengal.

luchi served on a white plate with aloo sabzi and a bowl of sabzi and a bowl of chopped onions kept on the upper side.

Traditionally, luchi is deep fried in ghee. I also know pooris are deep fried in ghee in parts of north India, but they are made of whole wheat flour. Whereas luchi has to be made with all purpose flour (maida). Even while kneading the dough, ghee or oil  is used. If you don’t want to fry them in ghee then deep fry the luchi in oil, as I did.

I was resisting the idea of making luchi for a long time for obvious reasons…. However, since I wanted to post luchi recipe for durga puja celebration, so I had to break my resistance and I am glad I did it.

My family enjoyed luchi With Bengali dum aloo. The combo of luchi with Bengali dum aloo is just awesome. For a change you can even try having luchi with sooji ka halwa, aamras, Punjabi chole or aloo tamatar jhol. You can serve luchi hot with any of Indian curry or sweet pudding of your liking.

Bengali luchi recipe

When I served luchi to my hubby, he said it is very soft and tastes a bit like the pooris served in hotels. No wonder for me as in hotels, they use good amount of all purpose flour in making pooris. Since it is cheaper than whole wheat flour and also make the pooris soft.

However, Luchi is much softer and delicious than the pooris served in hotels. Unlike pooris, the luchi is not browned and is creamish white in color. you might not able to make all the luchi puff up but they will be still soft and yummy…. Unlike their counterpart, whole wheat pooris which become crisp and dense, if not puffed up properly or when not eaten hot.

If you want your luchi to have a soft texture then be a little liberal with the ghee or oil while kneading the dough. In this recipe I have used 2 tbsp ghee or moyen as we call in Punjabi. The dough has to be kneaded really well and then allowed to rest for some time before making the luchi.

The best part of luchi is that you might feel like having more and more of them since they are made little smaller in size than pooris… So the idea of enjoying one more luchi is always tempting.

I think, its high time we start with the luchi recipe so that you can make it for yourself or for your family. Luchi can be made for breakfast, lunch or dinner but often made for breakfast.

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luchi recipe

luchi recipe

Luchi is a deep fried and much loved Bengali bread. Luchi is made with all purpose flour, salt and ghee/oil.
4.88 from 8 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Cuisine Bengali
Course Breakfast
Servings 10 to 11 luchi


  • 2 cups all purpose flour
  • 2 tablespoon Ghee or 2.5 tablespoon oil
  • water as required
  • salt as required
  • ghee or oil for deep frying


preparing dough for luchi

  • In a bowl or a large plate (tray) first add the flour, ghee and salt.
  • Add 1 or 2 tbsp water and mix everything with your hands or with a spatula.
  • Then add about 1/2 cup of water and begin to knead the flour.
  • Add water as required and knead very well. The dough should be soft and smooth.
  • Cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature.

rolling and frying luchi

  • Make lemon sized balls from the dough and cover them with the moist napkin.
  • Apply some oil on the balls, roll each into a circle of about 3-4 inches.
  • Heat oil for deep frying in a kadai or pan. The oil has to become hot.
  • Drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.
  • Gently drop the dough circle into the hot oil. The luchi will begin to puff up.
  • Gently nudge with a spoon to help in the complete puffing up of the luchi.
  • When one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.
  • Remove and drain on kitchen towels for the extra oil to be soaked.
  • Serve hot with aloor dum, chola dal or any bengali vegetable or lentil curry.

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How to make luchi recipe

1. In a mixing bowl, add the flour, salt, ghee and a few tbsps of water.

flour for luchi recipe

2. First mix everything with your hands so that the ghee or moyen incorporates very well in the mixture. Then knead the dough adding water as required. Knead to a smooth and soft dough. The kneading has to be done really well. Cover with a moist cloth and keep for a minimum of 30 mins to maximum 1 hour.

making luchi recipe

3. Make lemon sized balls from the dough and keep them covered with the moist cloth.

dough for luchi recipe

4. Apply some oil on the ball before rolling. The thing is if you use flour for rolling, it gets browned in the hot oil while frying and gets stuck to the fried breads. Now roll into a circle of 3-4 inches diameter. Its difficult to roll a Maida puri when oil is applied. So keep on rotating the Chakla or the rolling board. Evenly apply pressure to the rolling pin when rolling the luchi.

making bengalo luchi recipe

5. Gently drop the poori in the hot oil and when it begins to puff up….. Gently nudge & apply pressure with a slotted spoon so as to puff the luchi completely. When the oil stops sizzling, it means one side is cooked. Turn the poori over and fry the other side. These maida pooris won’t become golden like the regular Whole wheat pooris. remove and drain luchi on kitchen towels to remove excess oil.

frying - luchi recipe

6. Serve luchi hot with Bengali aloo dum or any Bengali vegetable or lentil curry of your choice.

luchi recipe, Bengali luchi recipe

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Made luchi, cholar dal and bengali aloo dum today for lunch! Attempted to follow your recipes to the T, had to improvise because I ran out of Maida and then used Wheat Flour in 1:1 ratio to make enough dough. Turned out awesome. The entire combination. Thank you so much for all your recipes. They are my go-to whenever I decide to cook at home. 🙂5 stars

    1. thank you ayesha. so glad to know that all the three recipes came out good. what you made is one of our favorite combination from the bengali cuisine 🙂

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