Luchi (Puri)

Continuing our series for the New Year’s Special Week is Phulko Luchi (Puri) to accompany Labra (vegetable curry) from yesterday, for Pohela Boishakh (First day of the Bengali New Year). This is a fail-proof luchi/puri recipe that will ensure perfectly puffed puri’s every time!
As I mentioned yesterday, labra (labra recipe here) and luchi are my favourite breakfast dishes to eat during the Bengali New Year (Noboborsho). Today, I share with you the accompaniment to labra – luchi.
Luchi is the Bengali equivalent of the Indian puffed bread ‘puri’. This is a popular breakfast item eaten with veggie or meat curries, or even with sweet dishes. They taste the best fresh off the stove – hot, airy and crispy. It’s hard to stop at one!
There’s nothing quite like this combo, reminds me of fond childhood memories. I grew up outside Bangladesh so the new year festivities weren’t that festive for us but we enjoyed the special breakfast and watching the vibrant festivities on TV. Tell me how you’re spending your new year (through Facebook comments, unfortunately my blog host does not allow comments – so weird, right?).
Some tips to make a perfectly puffed luchi every time:
  • Use lukewarm water for the dough
  • Don’t over-mix the dough
  • Get the oil really hot to fry the luchi’s to ensure they puff up, but not to smoking point. If your luchi doesn’t puff up, oil isn’t hot enough. If luchi turns brown without puffing, oil is too hot. Test with a little piece of dough.
Hope you give this a try this new year! Shubho noboborsho!
Luchi (Puri)
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins

Luchi is the Bengali equivalent of Indian puri, a deep fried puffed bread. It is best enjoyed hot with curries or something sweet. 

Course: Breakfast, Main Course
Cuisine: Bengali, Indian
Author: Tamara at Foodieverse
  • 1 cup plain flour
  • 1/8 tsp salt
  • 2 tbsp oil (a neutral oil such as vegetable oil)
  • 1 tbsp yoghurt
  • 1/4 cup water
  • 2 tbsp water optional
  • oil for deep frying
  1. Mix all ingredients together (add the additional 2 tbsp of water if your dough is on the dry side).

  2. Knead well for a minute or two.

  3. Rest dough for 20 minutes, covered.

  4. Roll into 10-12 balls.

  5. Roll out into rounds of around 7-8cm diameter.

  6. Heat oil to almost smoking point (shouldn't be smoking).

  7. Place each rolled out dough in hot oil, frying for 8-12 seconds on each side.

  8. Serve with labra, curry or something sweet. Enjoy!

Watch how to make luchi (puri) 

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