Luchi/Poori, a deep-fried puffy bread commonly called poori in India and Luchi in Bengal. It also gets different names like luuchi, lucchi, poori, luchai, puri, phulka, etc depending on the different states. Basically it is made of wheat flour/ refined flour, salt and oil. But I’ve also added sugar and ghee to enhance taste.
It is eaten as breakfast or as snack or light meal. It is often served on special occasions from religious functions to wedding ceremonies to birthdays.Some great combinations are luchi-kosha mangsho (poori and meat curry), luchi-ghugni (poori and peas curry), luchi-payesh (poori and kheer), luchi-begun bhaja(Poori and eggplant fry) and so on.
The name puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) “filled”. Puri also means Bread in Georgian.
- 1. Refined Flour: 200gm
- 2. Salt :1/4 tsp
- 3. Sugar: 1/4 tsp
- 4. Clarified butter/ghee: 1tsp
- 5. Oil for deep frying
- 6. Water
- Add salt, sugar and Clarified butter/ghee to the flour and mix them well.
- Now pour the water slowly. Mix the flour and water until the dough is enough moist to be gathered into a rough mass.
- If dough is dry, add more water. The real secret of soft luchi/ poori lies on kneading. As you knead the dough well, you will get soft and nice puri.
- Cover the dough with damp cloth for 15 minutes.
- After 15 minutes, knead the dough again for a while.
- Now make the small balls from the dough.
- Dip the corner of the ball and roll the balls to a 4-5 inch diameter circles.
- Heat oil in a pan.
- Put one puri into the oil. Gently press the puri with the back side of the ladle so that it puffs up like a ball.
- Flip the side and fry it until a light golden brown spots appear on the puri.
- Take out on a paper towel to soak the excess oil.
- Ready to serve with your favorite curries.