Luchi is a deep-fried flatbread, originating from the Indian subcontinent, made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine. In Bengali cuisine, luchi is made of plain flour and looks completely white.
In order to make luchis, 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 stuufed is called kochuri; kochuri stuffed with mashed peas popular in Bengal is one notable variety. Another popular variety is Hing-er (Asafoetida). Kochuri eaten with a side of potato peas curry in Bengal during morning or evening mostly accompanied with sweets or tea.
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