|Place of origin||Indian subcontinent|
|Region or state||Bengal, Odisha, Assam|
|Main ingredients||Maida flour|
Luchi (Bengali: লুচি, Assamese: লুচি lusi, Odia: ଲୁଚି) is a deep-fried flatbread, originating from the Indian subcontinent, made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine. In Bengali cuisine (Bangladesh & West Bengal), luchi is made of plain flour (not wheat flour) and looks completely white. 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 popular in Bengal (koraishutir kochuri) is one notable variety. Another popular variety is Hing-er (Asafoetida) Kochuri eaten with a side of potato peas curry in Bengal during morning or evening mostly accompanied with sweets or tea.