The specialty of Luchi
Luchi or Puri, both are the same thing. It is made with flour or flour oil or ghee. In West Bengal or Bangladesh we usually call it luchi. It is called Puri anywhere else in India. Apart from India, it is very famous in Bangladesh, Nepal, Burma, Singapore and Malaysia. Of course it is not fully fried in oil it is considered as light food. Usually people like to eat it with curry or fry for breakfast or dinner.

Similarity between Parota and Luchi
Before we tell the difference between the two, let us first find some similarities between the two. Both Parota and Puri are made using oil. There are different types of parota. Potato, cauliflower, cheese, fenugreek, onion parota are available. On the other hand, Methi Puri, Missy Puri, Matar Puri are famous in many places.

What is the difference between Luchi and Parota?
Parota is made with oil or ghee, where luchi is deep fried. There are several layers inside the parota, hence the name parota. When frying luchi, it swells because it fills with air. Although the two ingredients are the same, the preparation method is completely different.

Better a poor horse than no horse at all

The oil in Luchi is usually heated to a high temperature, which makes it bad for the body. Parota, on the other hand, is made with less fame which is more nutritious.

In restaurants or food shops, luchi is used in stale oil. Which is harmful to the body. Not good for your heart at all. We often make the same mistake at home. Where fresh oil is always used to make parota.

Many people make parota in non-stick pan which is more beneficial. Because you can make it with just one teaspoon of oil. In that case this option cannot be done in Luchi.