September 14, 2018mayurisjikoni



What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Day 12, imagine I now have a huge variety  flatbreads from different parts of India and still more to come. Here’s one more L for Luchi. Did you know that in Gujarati luchi refers to a sly woman. There’s nothing sly about this puffed up flatbread. Luchi is famous in the states of West Bengal, Assam and Odisha. Usually made using plain flour or maida as its called in hindi, the flatbread is rolled out and then fried.

When I was young, my mum would purposely make extra plain flour dough whenever she would make kachoris. The leftover dough would be fried and we would enjoy it with chocolate milk while my parents would have it with masala tea. Back then didn’t know that this plain flour puri was called luchi. My siblings and I would call it white puri.

Luchi is usually served for breakfast with aalu dum. I didn’t want to make another aalu sabji so I asked my blogger friend Sujata Roy who blogs at Batter Up With Sujata for other suggestions. She suggested that I make begun bhaja or cholar dal. I wanted to make begun bhaja but the lady who comes to sell veggies in our apartment complex brought the wrong kind of eggplants. So change of plan, I made my own style of eggplant sabji and made cholar dal to go with it. Hubby and I enjoyed this for our lunch. Luchi dough, I realized is just like the normal wheat puri I make.

You’ve got to try the cholar dal, it is so so aromatic and tasty with luchi. Its quite different from the other dals that I’ve made so far. After this flatbread challenge is over will have to go on a diet. Right now, the temptation is just too high for all the varieties of flatbreads that are churned out from my Jikoni. These days hubby will ask which state we are ‘going’ to before he sits down for lunch.

luchi and cholar dal 4

luchi and cholar dal 3

luchi and cholar dal 2


Makes about 8

1 cup plain flour (all purpose flour, maida)

¼ tsp salt

1 tbsp oil

¼ +about 2 tbsp water

oil for deep frying

  1. Mix salt and flour in a bowl.
  2. Add 1 tbsp oil and rub it into the flour.
  3. Add ¼ cup water and start to bring the flour together to form a dough.
  4. If need be, add a tbsp of water. Make a dough which is not hard or too soft.
  5. Shape the dough into a ball and rub it with oil.
  6. Cover and let the dough rest for 20-30 minutes.
  7. Heat oil for deep frying in a wok, karai or kadai over high to medium heat.
  8. Divide the dough into 8 equal parts. Roll each part into a ball.
  9. Press one part of the dough in between your palms and roll it out into a 2½ – 3 inch in diameter circle.
  10. Check if the oil is ready by putting a very small piece of dough in the hot oil. If it sizzles up immediately then the oil is hot.
  11. From the side of the wok or kadai, slip in the rolled puri. Fry by pressing it gently down using a slotted spoon. Flip it over and fry till both sides are light pink in flour.
  12. Remove the luchi from the oil and place it on a kitchen towel lined bowl or colander.
  13. Repeat steps 9 to 12 using the remaining dough.
  14. Serve hot luchi with your favorite curry, cholar dal or aalu dum.



3-4 servings

½ cup chana dal

2 cups warm water

1 tsp salt

¼ tsp turmeric powder (haldi)

¼ cup grated fresh coconut

3 green cardamoms

1 one inch cinnamon stick

4-6 cloves

1 tsp ginger paste

½ – 1 tsp red chilli powder

1 tsp coriander powder

½ tsp cumin powder

1 tsp oil

½ tsp cumin seeds (jeera)

½ tsp sugar

5-6 cashew nuts cut into pieces

6-8 raisins

For tempering:

1 tsp ghee

½ tsp cumin seeds

1-2 dry red chillis

1 bay leaf

1-2 tbsp chopped fresh coriander

  1. Wash the chana dal and let it soak in the measured water for 30 minutes.
  2. Put the dal along with the water into a pressure cooker.
  3. Add turmeric powder, salt, cinnamon, cardamom and cloves.
  4. Cook the dal for 2 -3 whistles. If cooking in a pan, you may need more water and cook the dal till it becomes soft.
  5. In another pan heat 1 tsp oil over medium heat.
  6. When it becomes hot add ½ tsp cumin seeds.
  7. Add coconut and stir fry for 30 seconds.
  8. Add the cooked dal and mix well.
  9. Add  chopped cashew nuts, raisins, sugar, ginger paste,cumin, coriander and chili powders. Mix well.
  10. Lower the heat and let the dal simmer for 10 minutes. If the dal becomes too thick add a bit of water, depending on the consistency that you like.


Preparation of the tempering:

  1. Heat ghee in a small pan over low heat.
  2. Add cumin seeds and when it begins to sizzle add bay leaf and dried red chillis.
  3. Pour the tempering in the dal.
  4. Cover the dal pan with a lid and let the flavors infuse for 5 minutes.
  5. Garnish with coriander and serve hot cholar with luchi.



  • Be careful when frying puri or luchi in hot oil. Never drop it in the middle of the oil as it may splash. Always slip it into the hot oil from the side of the kadai or wok.
  • Rub a bit of oil on the rolling board so that it becomes easier to roll the luchi.
  • If the cholar dal becomes too thick add some water before serving.
  • Wheat flour ones are called puris. The recipe is the same, just replace the plain flour with wheat flour.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

C for Chousela

D for Dalpuri

E for Ekadashi Thalipeeth

F for Fungawela Mag na Paratha/Sprouted Bean Parathas

G for Gulachi Poli

H for Hyderabadi Halwe ki puri

I for Indori Masala Roti

J for Juar Jo Dhodho

K for Kulcha


Check out what other Blogging Marathoners have made:

 Loading InLinkz ...

Sending this recipe to the following event:





  • vaishalisabnani

    September 15, 2018 at 5:49 am

    Pretty looking white pooris . These are nice and soft and I am sure they must have tasted absolutely fantastic with Cholar Daal , I had made with the classic combo of Aloor Dum and thoroughly enjoyed them . You are tempting me to make them again .

    1. mayurisjikoni

      September 15, 2018 at 9:34 pm

      Thanks Vaishali, next time will make it with both the cholar dal and the aalu dum.

  • Sowmya:)

    September 15, 2018 at 6:54 pm

    This luchi looks the perfect white colour Mayuri! Turned out so beautiful and tempting! Wish I could eat a few of them!!

    1. mayurisjikoni

      September 15, 2018 at 9:31 pm

      Thank you so much Sowmya, if you were nearby would have sent over some 🙂

  • Priya Suresh

    September 16, 2018 at 8:34 am

    Luchis came out extremely delicious, serve a plate of luchi, i can sit and have those crispy puffy luchis without any guilt. SImply irresistible and inviting.

    1. mayurisjikoni

      September 16, 2018 at 9:24 pm

      Hahaaa, Priya, I too at the time would not feel guilty at all having a few but would probably think of the calories later.

  • gayathriraani

    September 16, 2018 at 5:20 pm

    My mom used to make pooris with maida only. I guess this is because she learnt making them when in Calcutta. I didn’t know the reason for that and now I understand. The luchi with cholar dhal makes a filling breakfast.

    1. mayurisjikoni

      September 16, 2018 at 9:21 pm

      Thanks Gayathri… for us white puris like a special treat.

  • harini

    September 19, 2018 at 6:42 am

    Those white puris look fabulous. Same pinch though 🙂

    1. mayurisjikoni

      September 19, 2018 at 7:54 pm

      Yup same pinch Harini but weren’t they yummy and sinful.

  • Renu Agrawal Dongre

    October 4, 2018 at 2:37 pm

    This looks delicious and yum perfect with some hot and tangy gravy.

    1. mayurisjikoni

      October 4, 2018 at 6:33 pm

      Thanks Renu.

  • Srivalli Jetti

    October 7, 2018 at 5:11 pm

    Even I always remembered my mom used to make maida puris, only after blogging did I read about bengali luchis and enjoyed reading about the other dishes that get done with it. Very nicely done luchis.

    1. mayurisjikoni

      October 8, 2018 at 8:37 pm

      Thank you so much Srivalli.

  • Sandhya Ramakrishnan

    October 10, 2018 at 5:04 am

    The luchi looks amaziing and I really want to make it over the weekend with some chana masala. That is a lovely pick for the alphabet.

    1. mayurisjikoni

      October 10, 2018 at 9:34 pm

      Thank you so much Sandhya.

  • Simply Tadka

    October 16, 2018 at 2:35 pm

    Luchi is perfect maida based poori from bengal.. awesome recipe u have.

    1. mayurisjikoni

      October 16, 2018 at 3:28 pm

      Thank you Preeti.

  • Padmajha PJ

    October 16, 2018 at 4:18 pm

    Luchi looks so good Mayuri!We used to call it maida poori and amma used to make it sometimes on weekends. And as you sugessted will try cholar dal.Haven’t made it till now.

    1. mayurisjikoni

      October 16, 2018 at 5:14 pm

      Thanks Padmajha and do try cholar, it goes well with luchi.

  • Annapurnaz

    October 18, 2018 at 11:13 am

    When I first saw a poori being served with dal on some blog, I was like …yeh kya hai…poori with dal?? But recently I make matar poori with cholar dal….Oh my God… What a taste. I simply fell in love with cholar dal.
    This luchi poori with cholar dal must be exploding with taste…I’m literally drooling just at the thought of that 🙂

    1. mayurisjikoni

      October 18, 2018 at 7:41 pm

      Thanks Ritu, I love puris made with white flour and this was just very tasty with the dal. Come to think of it, we too don’t make puris with dal, its usually with a sabji.

  • code2cook

    October 19, 2018 at 2:04 am

    oh my god luchi came out so well, all puffed up. While writing comment I was drooling and scolling again n again to see them so mouthwatering.

    1. mayurisjikoni

      October 19, 2018 at 6:06 pm

      Thank you so much Bhawana, I too feel like having them now.

      1. code2cook

        October 19, 2018 at 6:11 pm

        hahahah. seriously few eatables are very tempting.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: