Luchi
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| Type | Flatbread |
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| Place of origin | East India and Bangladesh |
| Region or state | Bengal, Odisha, Assam |
| Main ingredients | Maida flour |
| Variations | Poori, kachori |
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Luchi (Bengali: লুচি, Assamese: লুচি lusi, Odia: ଲୁଚି) is a deep-fried flatbread made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a poori.
Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety.
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