Taler Luchi | Sweet Palm Puri | Janmashtami Special

Taler Luchi | Sweet Palm Puri | Janmashtami Special

"Luchi" is a famous Bengali fried bread. We Bengali are eat in any time not only morning breakfast to Lunch but also evening and in dinner too. I love Luchi | Puri very much. For deep fry can use Ghee (clarified butter) or refined oil. Today my recipe is Taler Luchi | Sweet Palm Puri. It's not much different from plain Puri except for the color and aroma. The flavor of the yellowish fluidic substance of ripe palm fruit makes things outstanding.

Specifically, we Bengali believe Lord Krishna loves Taler Luchi or Taler Bora (Fuluri). Janmashtami is the birthday of Lord Krishna that day we celebrate Sweet Palm Puri as Janmashtami Special.

How to Make Taler Luchi?

The yellowish fluidic substance of ripe palm fruit is another main ingredient in Taler Luchi.

  • Prepare the dough with seasoned palm fluidic substance, flour, refined oil, and, black cumin.
  • In a large bowl add the flour, ghee and salt. Mix everything with your hand.
  • Then add about 5-6 Tbsp refined oil in the flour and mix well.
  • Mixed palm fluidic substance into flour and make dough soft.
  • Cover the soft dough with a moist kitchen napkin/cloth.
  • Let it rest for 20-30 minutes at normal temperature.
  • Make small size ball from dough.
  • Apply some oil on the balls and roll into a circle of about 3-4 inches.
  • At the same time take a kadai or wok and heat oil/ghee (clarified butter).
  • Wait till the oil has to become hot.
  • Gently drop the rolled dough circle into hot oil.
  • Turn over the other side when it is puffed up and fry.
  • Drain or remove extra oil from Luchi/Puri by using tissue paper as much as possible.
  • Finally it's done, serve Luchi with Aloo Dum.


  • Yellowish fluidic substance of ripe palm fruit - 3 tablespoons
  • Flour - 200 gram
  • Black cumin - 1 teaspoon,
  • Salt - 1 pinch,
  • Refined oil as per need
Taler Luchi


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