Shahi Luchi

23 Mar
Shahi Luchi


Luchi is well known deep fried, Indian, flat bread, especially popular in Northern India and Bangladesh. Depending on the dough varieties of luchi or poori can be made. I love the “Shahi Luchi”, a recipe of mine; it is a modification of the existing luchi/poori recipe. It is white and soft luchi.


White refined flour/Maida                                         250gm

Cold milk                                                               As required to knead

Sugar                                                                     1 tbsp (optional)

Salt                                                                        A pinch (optional)

Kalo jeera/Nigella                                                    A pinch

Ghee                                                                     For deep frying


Preparation time:                                                  1 hour


How to:

  1. Sieve  maida to remove any dirt.
  2. Add sugar, salt, kalo jeera and mix well.
  3. Add a little (2 tsps)  ghee and mix well. In Bengali it is called “mayam or mayan”.
  4. Add cold milk little by little for kneading upto a soft pliable dough is formed.
  5. Keep the dough for 10 min in a lided pan.
  6. Cut & roll  into very tiny balls.
  7. Spread the balls into small discs.
  8. Deep fry every disc in very hot ghee separately.
  9. When luchi puffs up remove it from the hot oil and place on the tissue paper to soak excess oil.
  10. Serve hot with Begun vaja or meat or curry or cholar daal  or payas/kheer or anything you wish.



Posted by on March 23, 2011 in Taste & Treat


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2 responses to “Shahi Luchi

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