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%Bengali Luchi Recipe Debjanir Rannaghar how to make perfect luchi


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In this blogpost, you will discover a step-by-step guide on how to prepare the delectable fulko luchi, a renowned fried bread from Bengal.


Units Scale

To make the Dough:

  • 500g All-purpose Flour/ Maida
  • 2 Tbsp. Ghee
  • 1/2 Tsp. Salt
  • 200ml Water to knead the dough

To Fry:

  • 250ml Vegetable Oil for Deep Frying
  • 1 Tbsp. Ghee


  1. Take Maida along with salt in a deep bowl and mix.
  2. Now add Ghee and mix using the finger. The End product should be a crumbly mixture. This is called "Moyen Dewa".
  3. Be available with 200ml of warm water.
  4. Now add water little by little and knead the flour to form the dough.
  5. The dough must not be soft but not stiff as well. You may refer to the picture.
  6. You may not need to use the entire water.
  7. Keep in mind that you need to knead the dough properly so that it can form gluten. This means once done, the dough will be soft but will not stick to the bowl or plate using for kneading. 
  8. Cover the dough with a wet cloth and leave for 15 minutes to give it rest.
  9. Now take the dough and make small 2" size balls out of it.
  10. Take 1 Tbsp. oil in a bowl and keep it behind the rolling plate.
  11. Take one ball and apply little oil to it and flatten the ball on the rolling plate.
  12. Now using the Rolling pin roll the ball into a small disk.
  13. Here, you must not roll vigorously and try to keep the rolling to 2.5 strokes.
  14. In the meantime, heat the oil in a deep pan along with the Ghee.
  15. Now Put one flattened flour disk in the mid of the pan.
  16. Lower the flame to medium.
  17. Using a spatula press it a bit. It will help it to puff.
  18. Turn it and fry the other side as well.
  19. The color should be near creme' but not brown which means no over-frying at all.
  20. Strain it from the oil and fry the rest of the Luchi in the same manner.


  • Ghee is not necessary, but it adds great taste. If you're not concerned about calories, you can substitute ghee for oil.
  • When preparing the dough, you have the option to use oil instead of ghee. Avoid kneading the dough too hard.
  • Apply a small amount of oil when rolling out the dough, but avoid using dry flour as it will cause the loochi to turn brown instead of white.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main
  • Method: frying
  • Cuisine: Bengali


  • Serving Size: 30g
  • Calories: 136
  • Sugar: 0.1g
  • Sodium: 39mg
  • Fat: 8.7g
  • Saturated Fat: 2.1g
  • Carbohydrates: 12.7g
  • Fiber: 0.5g
  • Protein: 1.7g
  • Cholesterol: 2mg
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