Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Luchi is a deep-fried bread made in Bengal, similar to the poori of N. India. The main difference is that luchi are made with the finest plain white flour, while poori are made with coarser flour which retains a portion of the husk from the wheat.

In appearance a luchi is a round golden disc, 12.5–15 cm (5–6") in diameter and puffed up, although there are many variations in size. The flour is mixed with water and some ghee, and then kneaded. However, if a larger amount of ghee is added to the dough whilst kneading, the luchi when fried in the oil will become flaky instead of puffy as it also absorbs a lot of oil in the course of frying. It is then known as a khasta luchi.