Luchi (Puri) – Fried Indian Flatbread

I had quite a few requests to post my recipe of Luchi – the fried Indian flatbread.

At the outset, let me tell you that it’s not healthy. It’s deep fried. It’s sinful. It’s amazing. It’s awesome. It’s addictive. It’s famous.

This little flatbread is a culinary trademark of traditional North Indian cooking. You possibly will never find an Indian house that has not cooked some form of this bread. In Northern India, they mostly use  wheat flour, but in Eastern part of India, All-Purpose flour is the one that is used to make the dough.

Making of Luchi almost always signifies a special occasion. It does make a regular appearance in many households as Sunday breakfast, though the number has dwindled over the years as health consciousness increased. My immensely picky 9 year old can eat multiples without batting an eyelid and still ask for more, and hope he can have the left-overs too the next day.

 

 

 

5.0 from 1 reviews
Luchi (Puri) - Fried Indian Flatbread
 
Ingredients
  • 2 cups All Purpose Flour
  • 2 tbsp olive oil/ melted ghee
  • Enough warm water to make a soft spongy dough
  • 1 tbsp oil extra
  • ½ tsp salt
  • A long handled slotted spoon
  • Oil to deep fry
  • Rolling pin
Instructions
  1. Sift flour and salt together in a kneading bowl
  2. Make a 'well' in the middle.
  3. Fill it with oil/melted ghee.
  4. Using your fingers, mix it well.
  5. Add water, and knead till well.
  6. Roll it and knead till it forms a soft but firm ball of dough.
  7. Beat on it with your knuckles, till it's flattened, nice and springy to touch.
  8. Slather the extra tbsp of oil all over the dough.
  9. Cover it with a towel and keep aside of 15 minutes.
Making the Luchis
  1. Heat oil till it's almost smoking, but should not smoke.
  2. At this point, drop a tiny ball of dough into the oil. If it sinks, the oil is not hot enough. If it starts crackling and rises to the surface, it's ready.
  3. Take a small ball of dough, about 1-1/2 inch thick, dip it in a little oil, and roll it gently into a thin flat disc. It should not be more than 4 inches in diameter.
  4. Drop the rolled out dough in the oil.
  5. Using the long handled slotted spoon, gently start pressing it as it starts frying.
  6. It will start puffing.
  7. Turn it over, and then press down with the spoon for 5-10 seconds.
  8. Drain and transfer it to the bread basket.
  9. Repeat till all Luchis are done.
  10. Serve with side of Aloo Dum (recipe coming soon).

10 comments for “Luchi (Puri) – Fried Indian Flatbread

  1. CCU
    November 19, 2012 at 12:57 AM

    Your puri looks absolutely perfect my friend, crispy and perfect!

    Cheers
    Choc Chip Uru
    CCU recently posted..Unable to Write…My Profile

    • November 19, 2012 at 3:54 PM

      Thank you Uru :)

  2. November 19, 2012 at 2:24 AM

    Wowza, I can’t wait to make this. When I read sinful I knew it was mine. :)
    Maureen | Orgasmic Chef recently posted..Food Bloggers AustraliaMy Profile

    • November 19, 2012 at 3:55 PM

      hahaha! You are a funny bone.

  3. November 19, 2012 at 5:17 PM

    Fried food always awesome. your puris are great cant wait for dum aloo recipe.
    kitchen queen recently posted..Ragda PattiesMy Profile

    • November 20, 2012 at 6:30 PM

      Thanks so much!!! Hopefully soon :)

  4. November 20, 2012 at 12:03 AM

    Hi minnie. aww this maida poori is called lucchi i had no idea about it, i just make it for a change and ya its totally sinfully unhealthy bt taste wise amazing
    meena recently posted..Carrot beans poriyal/fry— a guest postMy Profile

    • November 20, 2012 at 6:31 PM

      Thanks so much Meena :)

  5. November 20, 2012 at 12:07 AM

    However hard we try to eat healthier but we can’t do away with our love for fried foods. Your poori or luchi came out so nice and puffy.
    Balvinder recently posted..Kheer And MalpuaMy Profile

    • November 20, 2012 at 2:43 PM

      Thanks so much :))

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