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Probably nothing would give more pleasure to a Bengali than having soft and puffed up luchis to go with jhurjhure alur bhaja (potatoes stir-fry) for breakfast. It's a typical breakfast menu in most Bengali households, not only during the busy weekdays but also on the weekends. Sometimes payesh too is included.
Luchi can be considered as a distant cousin of puris (that are made from unrefined wheat flour or atta) because luchis are prepared from refined flour (maida) and look whitish in colour as compared to the brown-coloured puris. To make luchis, we have to first prepare a semi-soft dough of refined wheat flour or maida mixing it with enough water. We can also add a little amount of curd, that will make the luchis even softer. The dough is then covered with a clean, wet and soft muslin cloth and left for about half an hour. Round balls are then made out of them, flattened and rolled out into puris using a rolling pin, which are then deep fried in vegetable refined oil. Luchis with the alu bhaja might be sounding like a simple fare but they taste heavenly. Give it a try.