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How To make Luchi? | Instant Luchi Recipe

Luchi is a popular Bengali delicacy that is enjoyed during breakfast or lunch. It is a deep-fried flatbread made with all-purpose flour or maida. Luchi is usually served with aloo dum, cholar dal or any other curry of your choice. In this recipe, we will be making luchi from scratch.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • All-purpose flour or maida – 2 cups
  • Salt – 1 tsp
  • Sugar – 1 tsp
  • Oil – 2 tbsp
  • Warm water – 1 cup
  • Oil for frying


  • In a mixing bowl, add all-purpose flour or maida, salt and sugar. Mix well.
  • Add 2 tbsp oil to the mixture and mix well with your hands until it resembles breadcrumbs.
  • Slowly add warm water to the mixture and knead it into a smooth and soft dough. The dough should not be too soft or too hard. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
  • After resting, knead the dough again for a minute or two.
  • Divide the dough into small equal portions and shape them into balls.
  • Take a portion of the dough and flatten it with your palms. Use a rolling pin to roll it into a small circle. The thickness of the circle should be around 2-3 mm.
  • Heat oil in a deep frying pan on medium heat.
  • When the oil is hot enough, gently slide the flattened dough circle into the oil.
  • The luchi will start puffing up. Use a slotted spoon to gently press down on the luchi, which will help it to puff up evenly.
  • Flip the luchi and fry until it turns golden brown.
  • Remove the luchi from the oil using a slotted spoon and place it on a paper towel to absorb any excess oil.
  • Repeat the process for the rest of the dough balls.
  • Serve hot with your favorite curry or chutney.


  • Always use warm water to knead the dough. It helps to make the dough soft and pliable.
  • Do not make the dough too soft or too hard. The luchi will not puff up if the dough is too soft, and it will be hard to roll if the dough is too hard.
  • Use a good quality oil for frying the luchi. Vegetable oil or sunflower oil works well.
  • Make sure the oil is hot enough before frying the luchi. If the oil is not hot enough, the luchi will not puff up and absorb more oil.
  • Use a slotted spoon to press down on the luchi while frying. This will help the luchi to puff up evenly and become crispy.
  • Serve the luchi hot. It tastes best when it is freshly made.


Luchi is a simple yet delicious dish that can be made with just a few ingredients. It is a popular dish in Bengali households and is enjoyed by people of all ages. With this recipe, you can make perfect luchi at home and enjoy it with your favorite curry or chutney.

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