II Luchi (Bengali Poori) II


  • 11/3rd cup unbleached flour (Maida)
  • 1/4th tsp. salt9optional)
  • 1/4th tsp. sugar (optional)
  • 3tbsp melted ghee
  • 1/2 cup warm water or as needed
  • Ghee for deep frying


  • Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.
  • Cover the dough with damp cloth and set aside for 30 minutes.
  • Knead dough a little again. Dough should be stiff enough to roll without extra flour.
  • Make small balls of the dough and cover them with damp cloth.
  • Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
  • Heat plenty of oil in a kadhai until very hot.
  • Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.
  • Serve hot with curries or vegetables.