Luchi/puri. Luchi Recipe is the first thing that pops up in one's mind when thinking about sokaler nasta with gosh, sujir halua/halwa or aloo curries. A Bengali favourite, Luchi is nothing but plain flour puris that taste great with curries and vegetables. A dollop of ghee added to the dough makes the Luchi really crisp and flaky. hugely popular bengali cuisine delicacy is luchi or luchai recipe made via deep frying. well, i guess many non-bengali's may have a question by now on how it is different from normal poori's.

Luchi is the Bengali version and made of Maida or refined flour. Luchi is normally smaller in size in comparison to Poori. Otherwise there is no difference in their preparations. You can have Luchi/puri using 3 ingredients and 5 steps. Here is how you cook it.

Ingredients of Luchi/puri

Prepare 2 cups of all purpose flour.
You need 1 pinch of salt and sugar.
You need As needed of oil and water.

To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl. Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.

Luchi/puri step by step

Knead the dough with salt, sugar and oil.
Keep it for rest for a while.
Divide the dough into small pieces.
Roll it into round Puri's/luchis.
Deep fry the Puri's and serve with carry of your choice..

Puri is most commonly served at breakfast. Luchi is a deep fried puffed bread from West Bengal and its surrounding states. It is made with maida and traditional fried in ghee. These are also called maida puris and are very soft even after hours of. Luchi Poori is a unique dish of Bengal, Punjab, and Delhi.