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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
11/09/2025
Fluffy, puffy, and the undisputed reigning queen of Bengali carbs – luchis take centre stage every Durga Puja like it's their Met Gala moment. This ultimate guide spills the tea on how to get the circular, golden clouds of perfection without summoning your ancestors for help. The oil, dough, the perfect rolling technique, and more tips – this guide has it all.
Durga Puja isn’t just about rituals and festivities – it’s also about the feast. Among the many traditional dishes that define Bengali celebrations, luchi holds a special place. They are soft, puffed flatbreads made from maida that are more than food for Bengalis; they’re a symbol of devotion, hospitality, and joy. It goes with just about anything, be it aloo dum or mutton curry, and is prepared across homes and pandals during Puja days. This guide will help you master the technique of making perfect luchis, so they live up to the spirit of the season.
Luchi, a soft, deep-fried flatbread made from maida (all-purpose flour), holds a unique place in Bengali festive cuisine. Unlike puris, luchis are whiter, delicate, and fluffy, making them ideal for the celebratory spirit of Durga Puja. Their roots trace back to a form called ‘shaskuli’, first mentioned in historical texts from the 17th century. Thus, serving luchis during the festival, often with aloo dum or cholar dal, is part of a ceremonial, communal, and culturally meaningful practice going on for centuries.
Like most Indian flatbreads, authentic luchis require very few ingredients – maida (all-purpose flour), a pinch of salt, oil or ghee (for both kneading and frying), and warm water. Luchi relies on a DIY shortening which is made by mixing a bit of maida, oil (or ghee), and salt into a crumbly texture before adding warm water and more maida, to gradually form a slightly soft, pliable dough. It’s moister than roti dough and might be a little softer and way more elastic. The extra step is what sets the foundation for texture and flavour in every luchi.
-Consistency is everything when it comes to making the dough. The dough must be neither too stiff (which yields chewy luchis) nor too soft (which prevents the luchis from puffing).
-Using lukewarm water helps relax the gluten, giving a soft but manageable dough.
-Adding some ghee or oil called ‘moyen’ or the shortening, adds flakiness to the luchis. It also makes the luchi super light and fluffy.
-Knead the dough until smooth and elastic, to ensure airiness in the luchis, when deep frying.
-Resting the dough for 30 minutes under a damp cloth is essential. It prevents drying, relaxes gluten, and makes rolling easier and crack-free.
-Use small maida balls – about lime-sized, keeping them covered to retain moisture.
-Lightly oil or ghee the surface before rolling – not only to prevent sticking but also to aid puffing during frying.
-Apply gentle pressure with moderate rolling; overly thin or harsh rolling makes luchis hard or prone to tearing.
-You might have got the perfect dough and circular luchis rolled out, but the oil temperature is crucial too.
-Too hot, and the luchi browns quickly, beyond recovery, and might even develop a burnt smell with the inside still raw.
-If the oil is not hot enough, the luchi becomes greasy and heavy, taking longer to fry and testing your patience.
-Test the readiness of the oil by dropping a small, rolled dough piece into the oil – it should rise up immediately.
-Fry the luchis, one at a time, by gently pressing the luchis with a slotted spoon, while frying to help them puff up fully.
-Keep the oil between high and medium heat – white luchis with just light golden edges are classic. Going up to a light golden-brown shade is alright, not more.
Dense or flat luchis: This issue generally happens when the dough is over-kneaded or rolled too thickly. Make sure that the dough is somewhat firm but pliable, and roll carefully, with less force.
Greasy or soggy luchis: This happens when the oil is not hot enough. Keep the temperature at medium-high, resisting the urge to change it to allow each luchi to puff instantly on contact with the oil.
Cracked edges or uneven puffing: This happens when the dough dries out, maybe not enough oil or ghee is used, or you left the dough without making smaller balls. To prevent this, make small, covered balls before rolling.
Over-browned luchis: This happens when the oil is too hot. You might have overheated the oil by using a high flame setting. Remove the vat of oil from the stove and let it cool down a bit before reheating it again to the right temperature.
Perfecting luchis is part science, part tradition. But some handy tips can give you the perfect results every time. With attention to dough, resting time, oil temperature, and rolling, anyone can create luchis that puff beautifully and pair perfectly with richer curries, be it chicken kasha, mutton kasha, or scholar dal. During Durga Puja, luchis are a must-try, especially for breakfast to kick start your festive mornings.