Luchi
Luchi are traditional Bengali deep-fried flatbreads, made from all-purpose flour. They are light, fluffy, and slightly chewy, perfect for breakfast or with savory dishes. This recipe yields golden-brown luchis that puff up beautifully when fried.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 575 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2.5 cupall-purpose flour
dough
- 2 tbspghee, melted
- 0.5 tspsalt
- 0.75 cupwater, warm
for frying
- 4 cupvegetable oil
for dusting
- 1 tbspall-purpose flour
Equipment
paper towels · deep pan · damp cloth · slotted spoon · rolling pin · large mixing bowl
The method
Step by step
- 1
Combine the all-purpose flour, melted ghee, and salt in a large mixing bowl.
About 2 min
Cook’s note: Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- 2
Gradually add the warm water, mixing until a soft, pliable dough forms.
About 5 min
Cook’s note: Adjust water as needed; the dough should not be sticky. Knead for 5-7 minutes until smooth.
- 3
Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: Resting allows the gluten to relax, making the luchis softer and easier to roll.
- 4
Divide the rested dough into 16 equal small balls.
About 2 min
Cook’s note: Ensure the balls are smooth to prevent tearing during frying.
- 5
Lightly dust your work surface with all-purpose flour and roll each ball into a thin, round disc, about 4-5 inches in diameter.
About 8 min
Cook’s note: Roll evenly to ensure uniform puffing. Avoid making them too thick or too thin.
- 6
Heat the vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 175-180°C (350-360°F).
About 3 min
Cook’s note: Test the oil temperature by dropping a small piece of dough; it should sizzle and rise immediately.
- 7
Carefully slide one rolled luchi into the hot oil.
- 8
Gently press down on the luchi with a slotted spoon to help it puff up.
- 9
Flip the luchi and fry for another 30 seconds to 1 minute until golden brown on both sides.
About 1 min
Cook’s note: Do not overcrowd the pan; fry one or two luchis at a time.
- 10
Remove the fried luchi with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
- 11
Repeat the frying process with the remaining dough balls.
About 8 min
Cook’s note: Maintain consistent oil temperature for best results.
- 12
Serve the luchis immediately while hot.
Per serving
Nutrition
- Calories
- 574.5kcal
- Protein
- 7.7g
- Carbs
- 58.5g
- Fat
- 33.9g
- Fibre
- 2.1g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover luchis in an airtight container at room temperature.
Luchis are best eaten fresh; reheating can make them less soft and puffy.
More recipes
All recipesmain course
Vietnamese Stir-Fried Frog with Coconut Curry
This classic Vietnamese dish, known as Ếch Xào Lăn, features tender frog legs simmered in a fragrant and creamy coconut curry sauce. Infused with lemongrass, turmeric, and a hint of chili, the flavor is rich, aromatic, and complex. It is traditionally served with steamed rice to soak up the delicious sauce.
40 minbreakfast
Vegan Pittu with Coconut
Pittu is a traditional Sri Lankan and South Indian breakfast, featuring steamed cylinders of ground rice flour layered with fresh coconut. This vegan version is simple to prepare and offers a delightful start to the day.
35 min 300 kcaldessert
Fresh Fruit Crisp
A simple and comforting dessert featuring seasonal fruit baked under a sweet, crumbly oat topping. The contrast of tender, warm fruit and a crunchy, buttery streusel makes this a timeless favorite. It's best served warm, especially with a scoop of vanilla ice cream.
1 hr 329 kcallunch
Green Salad With Dilled Shrimp
A light and refreshing main course salad featuring tender shrimp marinated in a zesty dill vinaigrette. Crisp greens, cool cucumber, and Monterey Jack cheese round out this simple yet flavorful dish.
1 hr 10 minmain course
Berza Gitana
Berza Gitana is a hearty and flavorful Spanish stew, traditionally from Andalusia. It combines various meats and legumes with collard greens to create a deeply satisfying and nutritious meal. This recipe offers a balanced version of the classic dish.
2 hr 30 min 694 kcalmain course
Kitsune Udon (Vegan)
This vegan Kitsune Udon features chewy udon noodles in a savory dashi broth, topped with sweet and juicy inari age (fried tofu pockets). It's a comforting and satisfying meal that’s surprisingly simple to prepare at home.
40 mindessert
Angel Food Trifle
This simple layered dessert combines light, airy angel food cake with creamy pistachio pudding and fluffy whipped topping. Assembled in minutes and chilled before serving, it's an effortless yet impressive dish for gatherings. Toasted almonds and cherries add a final festive touch.
1 hr 20 min 257 kcal