Luchi

Type	Flatbread
Place of origin	East India and Bangladesh
Region or state	Bengal, Odisha, Assam
Main ingredients	Maida flour
Variations	Poori, kachori
Cookbook: Luchi  Media: Luchi

Luchi (Bengali: লুচি),(Assamese: লুচি lusi ),(Odia: ଲୁଚି) is a deep-fried flatbread made of wheat flour that is typical of Bengali cuisine, Assamese, Maithili and Oriya cuisine. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a Poori. Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety.

History[edit]

Wheat has to be kneaded truly well and then authorized to rest for some time before taking the luchi .^[1] Luchi can be made for breakfast, lunch or supper but often taken for lunch .^[2] The more popular is luchi with cholar dal .^[3]

References[edit]

See also[edit]

• List of Indian breads

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