How to Make Luchi / Poori

Luchi or Poori is one of the many varieties of Indian breads. Even though I have used luchi and poori interchangeably in this recipe, they are slightly different in nature. It’s called as luchi in Bengal and poori in many other parts of India. Personally I feel luchi is a bit smaller in size than what we get in restaurants as “poori”. Nevertheless, it’s soft, puffy and goes well with almost every sweet or Savory side dish.

Luchi needs just 3 ingredients- yet you gotta try it couple of times to get the dough right! Once you master that, there’s nothing more to be worried about. Let’s check out the recipe now.

Things you need

  1. 1.5 cup flour for 10 pcs
  2. 250 ml Cooking oil
  3. Salt

Preparation

  1. In large bowl take 1.5 cup of flour, a pinch of salt and 4 tbsp of vegetable oil and kneed to make soft dough that doesn’t stick to the hand. You might need to add splash of water as well, add it little by little to prevent adding too much water accidentally.
  2. Make a big ball like shape with the dough, massage it with few more drops of oil, cover the bowl with a damp cloth and let it rest for 30 mins – 1 hr.
Luchi ar Semui Payesh, Chana-masala (Poori with Vermecili Pudding and Chickpea Curry)

Procedure

  1. Make small equal size balls with dough and roll them into disk shapes with a rolling pin.
  2. Heat oil in a pan and fry them one at a time at medium flame.

Luchi is ready! Have it with spicy curry or sweet payesh, choice is yours!

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Post Author: Molten Cookie Dough

A typical Pisces person.

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