• 2 cup Flour (Maida)
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 3 tbsp Melted Ghee
  • Warm water as needed
  • Oil for deep frying

Luchi (Bengali: লুচি),(Assamese: লুচি),(Oriya: ଲୁଚି) is a deep-fried flatbread made of wheat flour that is typical of East Indian 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.
Preparation:

Mix the flour, salt and sugar in a bowl. Now add the ghee and mix it with hand. Now gradually add water to it and knead using your hand to make a stiff but smooth dough. Cover it with a wet cloth and keep aside for 45 minutes.

Now wet your palms with oil and knead the dough again and make 1 inch balls out of it. When you have made all the balls cover it with the same wet cloth.

Take one ball at a time dipping it into little oil and roll it into 6 inches round. These are called luchi in Bengali, Its called poori else where. Roll all the balls.

Heat oil in a deep, heavy bottom frying pan (kadhai). When the oil becomes very hot put in a luchi and immediately start flicking oil from the sides on top of it. It will swell like a ball. Flip it and cook for another few seconds and take it out and set aside. Continue the same process to cook all the luchis.

Serve with Ghugni – White Peas Curry or Dum Aloo Amritsari