How Different Are Himachali And Bengali Luchis?

If you’ve ever had Bengali-style luchi, you’d probably be somewhat confused by Himachali luchi, which is usually served with chhole and is quite extravagant in size.

But did you know that the Himchali luchi has a Bengali connection too?

Luchi is essentially a deep-fried bread made from unleavened dough, typically prepared using wheat flour, although variations using other grains like maize or millet are also common in different regions. In Himachal Pradesh, the wheat-based version is prevalent owing to the abundance of wheat cultivation in the region.

The process of making Himachali Luchi is relatively simple, yet, much like the Bengali luchi, it needs gentle kneading to perfect its quintessential texture and flavour. The wheat flour is usually kneaded with water and a pinch of salt to form a smooth, elastic dough. The dough is then divided into small portions and rolled out into thin, round discs using a rolling pin. These discs are then deep-fried in hot oil or ghee until they puff up and turn golden brown, lending it a crispy exterior with a soft, airy interior.