• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Playful Cooking
  • About
    • Know Me
    • Contact
    • My Cookbook
    • Mention
  • Recipes
  • Tutorials
    • How To Style Curries
    • Play with Light
    • ISO, Aperture and Shutter Speed
    • Live Zoom on Food Styling
  • Hire Me
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Know Me
  • My Cookbook
  • Portfolio
  • Hire Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Bread, Pizza and Sandwich

    Luchi | Deep Fried Mini Breads

    September 6, 2018 by Kankana Saxena

    Jump to Recipe Jump to Video Print Recipe

    We try to avoid deep-fried food as much as possible but on weekends, I get the craving for these deep-fried flaky luchi (Deep Fried Mini Breads) . I am pretty sure most Bengalis like me would consider it their guilty pleasure too. Soft, flaky and almost melting in your mouth, when paired with dishes like Ghugni or Kosha Mangsho, it is a comforting and hearty treat. We could even call it a close cousin of North Indian Poori, which of course, pairs best with Aalu Tamatar Sabzi.

    Difference between Poori and Luchi?

    The difference between poori and luchi is that poori uses whole wheat flour and luchi uses all-purpose flour.

    But, the preparation technique is exactly the same. Growing up, luchi was common on special occasions like birthday celebration or weekend breakfast.

    Dusting Flour Food Photography | Sifting Flour For Bengali Luchi | Poori | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking Dusting Flour Food Photography | Sifting Flour For Bengali Luchi | Poori | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking Bengali Luchi | Poori | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking

    Key Notes:

    LUCHI DOUGH

    The tricky part is the foundation of the dough. Mix the flour with salt, sugar and oil until it’s crumbly and a little bit of the mixture holds shape. If it doesn’t hold the shape, pour a little bit more oil and mix again.

    After that, you have to add water to form a supple, soft dough, but make sure you add water in intervals as you might need more or less.

    Letting the dough rest allows the gluten to relax and that makes it easy to roll out.

    ROLLING LUCHI

    Now, I am no expert in rolling dough to perfect circles. I just keep in mind to roll it evenly so that the air circulates and the luchi puffs up evenly when dropped in the hot oil.

    Keep it mind rolling from center to outward, rotate and repeat. Rubbing a little oil on the dumpling helps to roll it out. I personally prefer dusting just a little bit of flour instead of oil.

    FRYING LUCHI

    When you are frying, make sure the oil is very hot but not smoky hot. If it’s not hot enough, the end result will be an oily, not evenly puffed luchi. I just dip the end of a wooden spoon or a tiny pinch of the dough to test the oil. If I see bubbles, the oil is ready.

    If you have someone to help you fry while you roll, it will be quick. If not, roll all the dumplings and layer on a parchment paper before you start frying.

    Once you slide the luchi in hot oil, gently press it with the back of the slotted spoon. It helps the air to pass through evenly.

    If you follow all these key points, chances are that your luchi will puff up beautifully and taste flaky. But don’t feel bad if a few of them don’t puff evenly, it will still taste amazing.

    Bengali Luchi | Poori | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking

    You can pair luchi with several dishes, but my favorites are Ghugni or Kosha Mangsho along with a cup of tea!

    Bengali Luchi | Poori | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking

    Luchi | Deep Fried Mini Breads

    Kankana Saxena
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins

    Ingredients
     

    • 1 cup all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • 2 teaspoons oil
    • ½ cup warm water (you might need more or less)
    • enough oil to deep fry the breads (about 2 inches deep from the bottom of the pan)

    Instructions
     

    • Take a big mixing bowl and add the flour, salt, sugar and oil. Mix it around until it looks crumbly and you can hold a little bit of the mixture to form a shape.
    • Make a well in the center and pour the water little by little until you form a smooth supple dough. Cover the dough and let it rest for 30 minutes.
    • After 30 minutes, divide the dough into 20 small dumplings. Roll each dumpling in your hand to form a disc like shape.
    • To roll the dumplings into circular shape, you could either rub little oil on the dumpling or dust a little bit of flour. While rolling, apply gentle but firm pressure from center to outward. Rotate and repeat, until you roll it into a thin even circular shape. Layer it on a parchment paper and continue rolling the rest.
    • Place a heavy bottom saucepan on medium high heat and pour enough oil to deep fry the rolled dough.
    • Prepare a plate with kitchen towel to place the hot fried luchi.
    • Once the oil is hot enough (about 350F), slide one rolled dough and apply gentle pressure with the back of the slotted spoon. It should start to puff up in few seconds. Flip and let it fry for a few more seconds. Then, using the slotted spoon, lift the puffed luchi and hold it against the edge of the pan to drain off excess oil. Place it on the prepared plate with kitchen towel.
    • Luchi should be served right away. Once it’s cold, it loses the flaky soft texture.

    Video

    Notes

    Make sure to read all the key notes mentioned in the post!

    Nutrition

    Serving: 1Makes 20 luchi
    Bengali Breakfast | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking Bengali Breakfast | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking Bengali Breakfast | Deep Fried Indian Flatbread #indian #bread #deepfried #poori #luchi #breakfast #recipe #foodphotography | Playful Cooking

    More Bread, Pizza and Sandwich

    • Marbled Banana Nutella Cake
      Nutella Banana Marble Cake
    • Pesto Tomato Garlic Focaccia
    • Brown Butter Banana Bread
    • Pumpkin Shaped Bread with Caramelized Onion

    Reader Interactions

    Comments

    1. Joella K. Jones

      September 27, 2018 at 4:09 am

      I think that things belong to subcontinent food item Kachori there's nothing like the aroma of fresh and tasty kachori coming from the kitchen.

    2. Jill | sugarspicelif

      September 11, 2018 at 1:42 pm

      I am familiar with poori but not with luchi. But his looks like a delicious alternative, especially when indulging in fried foods which like you said is not as often these days! Will have to try this though!

    3. Anindya Sundar Basu

      September 08, 2018 at 8:52 am

      There has been often a debate between Madhushree and me whether we should post luchi making as a blogpost or not but this gives me courage. Wonderful post and all the very best for the book.

    4. 2pots2cook

      September 07, 2018 at 9:34 am

      These are worth of every single second ..... Thank you so much !

    5. angiesrecipes

      September 06, 2018 at 9:20 pm

      Miss the time when I still ate fried food...these mini breads are so tempting!

    Primary Sidebar

    About

    Hey there! I am Kankana and this is my culinary space where I unfold memories, share stories and try new flavours. Easy effortless cooking with fresh ingredients is my mantra and I like to carry that in my everyday meal.

    Learn more about me →

    Seasonal

    • Congee With Miso Sauce
    • Apple Almond Cake | Playful Cooking #apple #cake #foodphotography #applecake #playfulcooking
      One Bowl Apple Almond Cake
    • Creamy Garlic Mushroom Soup
    • How To Make Makhani Sauce

    Cookbook

    cookbook front cover
    Taste of Eastern India has an array of vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, desserts and some long-lost dishes.
    Learn More and Order

    Subscribe

    Kitchen tips and tricks
    Receive exclusive articles and eBooks on Kitchen Tips and Tricks, Photography Tutorial, Meal Prep Ideas and Simple Recipes for Busy Lifestyle. Plus Weekly Fresh Seasonal Recipes.


    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • Portfolio

    Copyright © 2011-2023 Playful Cooking. All content on this blog is copyrighted. It may not be republished in part or whole without permission and proper credit. Please contact me to seek republishing or syndication rights.