Bengali Luchi Recipe - Bengali Softa Maida Puffed Puri
A vegetarian Bengali Recipes recipe with all purpose flour (maida), tablespoons ghee, salt. Ready in 50 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
17 steps- 1
To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl
all purpose flour (maida)(3 cups)salt(1/2 teaspoon) - 2
Add oil or ghee to the same bowl and mix till incorporated
tablespoons ghee(2) - 3
Make a well in the middle and add 1/2 cup of warm water
lukewarm water - for kneading - 4
Gently mix the water and flour and start kneading with your fingers
all purpose flour (maida)(3 cups)lukewarm water - for kneading - 5
Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled
lukewarm water - for kneading - 6
Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori
- 7
Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes
- 8
When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size
- 9
Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter
- 10
Proceed to roll them all out
- 11
Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep frying the luchi
sunflower oil - for deep frying - 12
When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai
- 13
Fry for a minute on either sides, till they are puffy and cooked
- 14
Do not brown the luchis
- 15
The traditional luchi looks like a white puffed poori
- 16
Remove from the oil with a slotted spoon and drain briefly on kitchen paper
- 17
Serve Luchi with Bengali Cholar Dal or with Bengali Style Aloo Dum for a comfort Sunday brunch
Rate this recipe
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Bengali Luchi Recipe - Bengali Softa Maida Puffed Puri
A vegetarian Bengali Recipes recipe with all purpose flour (maida), tablespoons ghee, salt. Ready in 50 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl
all purpose flour (maida)(3 cups)salt(1/2 teaspoon) - 2
Add oil or ghee to the same bowl and mix till incorporated
tablespoons ghee(2) - 3
Make a well in the middle and add 1/2 cup of warm water
lukewarm water - for kneading - 4
Gently mix the water and flour and start kneading with your fingers
all purpose flour (maida)(3 cups)lukewarm water - for kneading - 5
Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled
lukewarm water - for kneading - 6
Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori
- 7
Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes
- 8
When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size
- 9
Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter
- 10
Proceed to roll them all out
- 11
Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep frying the luchi
sunflower oil - for deep frying - 12
When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai
- 13
Fry for a minute on either sides, till they are puffy and cooked
- 14
Do not brown the luchis
- 15
The traditional luchi looks like a white puffed poori
- 16
Remove from the oil with a slotted spoon and drain briefly on kitchen paper
- 17
Serve Luchi with Bengali Cholar Dal or with Bengali Style Aloo Dum for a comfort Sunday brunch
Rate this recipe
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