A Bengali flat-bread that can be included in both breakfast or lunch, luchi is essentially just a maida-based version of Puri. It is also called Lusi in Assamese, and is consumed in other eastern regions like Assam and Orissa as well. Just like in Puri, a dough is prepared using maida, oil and water. The dough is kept soft and pliant, and not very stiff. Small balls are pulled out from the dough, rolled flat and deep-fried in oil. Luchi can be paired with anything, from Aloo Dom (Bengali Spicy Dum Aloo) to Kosha Mangsho (Thick, Bengali mutton curry). It can be prepared with handful of ingredients, in a matter of minutes and elevate your overall meal experience. To make them extra soft and perfect, follow this recipe.