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5 min
23/01/2026
In Bengal, deep-fried breads called luchi and radhaballabhi offer a festive alternative to tawa-prepared paratha. Featuring a preference for soft texture, aroma, and indulgence, these breads become essential elements of celebratory meals rather than being used for daily sustenance.
The tawa is typically the primary piece of equipment used in Indian kitchens. However, in the case of celebrations in Bengal, the kadhai is often the preferred medium of frying. Luchi and radhaballabhi are deliciously golden in colour, puffed (due to frying), and definitely an indulgence. They resemble the paratha daily, but will perform differently (by puffing up) once submerged in hot oil. Their lightness, airiness, and celebratory nature equate to occasion, emotion, and memory, which are all key reasons why frying is not deemed excessive in this context.
According to Bengali cooking philosophy, frying produces a lighter product instead of a heavier one. In frying, the kadhai allows the luchi/radhaballabhi to balloon quickly (within two seconds), thus trapping steam within the bread during the cooking process. Because of this, the texture of a luchi/radhaballabhi is initially crisp, but quickly becomes soft (after 30 seconds), by comparison to the paratha's multiple layers of chewiness. This texture provides harmony for a multitude of items sharing the same plate during festive occasions.
Luchi is made with plain flour, rolled thinner than paratha and deep-fried until light beige. It has little colour (not browned) and little flavour, to be used only to carry rich foods such as cholar dal or kosha mangsho. Although traditionally made with maida, modern homes use a mixture of maida-based luchi and roti made from reliable brands like Aashirvaad Shudh Chakki Atta in order to ensure that their everyday nutrition is not overshadowed by excessive use of ingredients for festive occasions.
Radhaballabhi follows the same principle of deep frying with added drama. These breads are filled with an irresistibly rich, aromatic, spiced urad dal filling. In addition to using good-quality wheat, the dough needs to be able to stretch without breaking but must also be strong enough to contain the filling during frying. For this reason, many home cooks first practice handling their dough with Aashirvaad Select 100% MP Sharbati Atta, which has a smooth texture, improved water absorption, and soft feel before trying to make stuffed breads for festive occasions.
While luchi and radhaballabhi do use wheat flour, atta is also used all around the traditional Bengali table. For instance, fried breads are often balanced later in the day by simpler Indian-style rotis. By using Aashirvaad High Fibre Atta with Multigrains, you will be able to offset your indulgences through the fibre of grains such as soya, chana, oats, corn, and psyllium husk while enjoying similar tastes as before and introducing healthy fibres into your diet.
Neither luchi nor radhaballabhi is meant to be stored for later use; They must be eaten right away, just moments after frying, while the bread puff remains intact. The immediate availability of the breads provides part of their charm; they do not have the same gracefulness as parathas, as they are consumed almost immediately after being removed from the frying oil. They require your attention to keep them soft. The softness of the bread is dependent upon a combination of the frying medium, the moistness of the dough and the quality of the flour used.
In a time where people love instant gratification, Bengali festive breads such as luchi and radhaballabhi continue to be ceremonial in nature. They symbolise the importance of family gatherings and milestone celebrations. They remind you that not all breads should be eaten on a daily basis; some breads are meant for special memories.
Luchi and radhaballabhi are more than just fried alternative versions of paratha; they are a reflection of the Bengali philosophy of celebration. Texture, time, and experience have greater significance than moderation when preparing these breads. The kadhai used in making both types of bread is representative of the occasion/event, while the thoughtful use of atta in preparation provides a realistic grounding effect for these two breads when served.
