By Rajlakshmi
March 23, 2026
Luchi is a popular deep-fried flatbread that is widely enjoyed across the Indian subcontinent, particularly in West Bengal, Bangladesh, and Assam. Here are a few tips to ace it.
This aids in the activation of the gluten in the wheat, which is responsible for the soft texture of the luchi. Make a slightly taut dough for the perfect luchis.
Rest it for at least 30 minutes. This allows the gluten to relax and the dough to become more pliable.
This includes fresh all-purpose flour and fresh ghee or oil for frying. The flour should be stored in an airtight container to keep it from absorbing moisture.
It's important not to roll the dough too thin, as this can cause the luchis to become crispy and hard rather than soft and fluffy.
If the oil is too hot, the luchis will burn on the outside and remain uncooked on the inside. If the oil is too cool, the luchis will become soggy and oily.
You can do this by placing the luchis on a paper towel or a wire rack. This will help to keep them soft and prevent them from becoming greasy.