Rohit Ghai

Luchhi

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Yatra: A culinary journey across India
Yatra

By Rohit Ghai

Published 2025

  • About

Luchhi are deep-fried flatbreads that are especially popular in West Bengal. They are similar to poori, which are made with wholemeal/wholewheat flour. Getting them to puff up well during frying takes a little practice, but they will still be soft and delicious either way. Serve with your curry of choice.

Ingredients

  • 240 g/8½ oz/scant 2 cups plain/all-purpose flour, plus extra if needed

Method

In a large bowl, combine the flour, ghee and salt, mixing well. Add 3 tablespoons of the water and mix well with your hands or with a spatula. Slowly add the remaining water, as needed, kneading well until you have a very soft and smooth dough. If you find the dough becomes sticky, add some extra flour and knead in well. Cover the dough with a damp cloth and leave to rest at room temperature fo