Luchi & poori, both are deep-fried flatbread. Luchi is a popular dish in West Bengal, Assam, Tripura, Eastern part of Bihar, Odisha. It is also very popular in Bangladesh. But poori is mostly popular in Northern Indian states. It is also popular in Rajasthan, Madhyapradesh, Bihar, Chattisgarh and some other Indian states. Both poori & luchi is a popular dish for vegetarian breakfast or light meal. These two are also offered as prasad to God. But do you know the differences between poori and luchi?
There are 4 differences what can easily be identified if you are familiar with of these two types of deep-fried flatbreads.
Different Ingredients: Luchi is mainly prepared with all-purpose flour (maida) whereas whole wheat flour (gehu atta) is the main ingredient of poori. Sometimes multigrain flour is used to make poori.
The Difference In Color: Luchi looks golden or whitish in color whereas poori is much darker as compared to luchi. As luchi is prepared with all-purpose flour and deep-fried till it turns into slightly golden. Whereas whole wheat flour made poori is deep-fried till it turns into dark yellowish and also there are dark brown spots are visible in poori.
The Difference In Size: Though it absolutely depends upon the cook or individual’s choice. But in general luchi is smaller in size as compared to poori. But some people make larger size luchi too.
Different Preference In Side Dishes: Luchi is mostly served with aloor dum, kasha mangso (Bengali style meat curry), payes, begun bhaja etc. Bengali style aloor dum and luchi are most favrotie breakfast to every Bengali people. Whereas poori is mostly served with rasiley aloo (roughly mashed potato curry). such rasile aloo is very popular with poori. It is often served during bhandara. That is why it is often called as Bhandare wale aloo sabji too.