|Place of origin||East India and Bangladesh|
|Region or state||Bengal, Odisha, Assam|
|Main ingredients||Maida flour|
|Cookbook: Luchi Media: Luchi|
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.