Luchi and puree: Close cousins, but still different

I grew up eating luchi, a round, deep-fried pastry, eaten as bread in Bengali homes. Its cousin, puree, is more common in India. The difference between the two is luchi is made with refined (all-purpose) flour, while puree is made with whole-wheat flour. So luchi is white, while puree is brown. Furthermore, luchi is generally rolled out thinner.

I prefer luchi, even though puree is healthier. How about you? Have you eaten either?