Who dont know about luchi..??! After knowing the name of luchi saliva come out from tongue. Its also my favourite food. In snacks or afternoon maximum people eat luchi with veg. Its not only favourite in Bangladesh but India specially Kolkata's peoples prefer it than others. Luchis are soft and puffy and tasty than others poori.So, today I share how can make this traditional luchi at home. Lets go...
Ingredients:
About two cup of flour.
2 spoon ghee or 2.5 tablespoon oil2 tablespoon ghee or 2.5 tablespoon oil
Water as requiredwater as required
salt as requiredsalt as required
ghee or oil for deep fryingghee or oil for deep frying
Instructions
Preparing Dough For Luchi
In a bowl or a large plate (tray) first add the flour, ghee and salt.
Add 1 or 2 tbsp water and mix everything with your hands or with a spatula.
Then add about 1/2 cup of water and begin to knead the flour.
Add water as required and knead very well. The dough should be soft and smooth.
Cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature.
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Rolling And Frying Luchi
Make lemon sized balls from the dough and cover them with the moist napkin.
Apply some oil on the balls, roll each into a circle of about 3-4 inches.
Heat oil for deep frying in a kadai or pan. The oil has to become hot.
Drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.
Gently drop the dough circle into the hot oil. The luchi will begin to puff up.
Gently nudge with a spoon to help in the complete puffing up of the luchi.
When one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.
Remove and drain on kitchen towels for the extra oil to be soaked.
Serve hot with aloor dum, chola dal or any bengali vegetable or lentil curry.
How to make luchi recipe
In a mixing bowl, add the flour, salt, ghee and a few tbsps of water.
First mix everything with your hands so that the ghee or moyen incorporates very well in the mixture. Then knead the dough adding water as required. Knead to a smooth and soft dough. The kneading has to be done really well. Cover with a moist cloth and keep for a minimum of 30 mins to maximum 1 hour.
Make lemon sized balls from the dough and keep them covered with the moist cloth.
Apply some oil on the ball before rolling. The thing is if you use flour for rolling, it gets browned in the hot oil while frying and gets stuck to the fried breads. Now roll into a circle of 3-4 inches diameter. Its difficult to roll a Maida puri when oil is applied. So keep on rotating the Chakla or the rolling board. Evenly apply pressure to the rolling pin when rolling the luchi.
Gently drop the poori in the hot oil and when it begins to puff up….. Gently nudge & apply pressure with a slotted spoon so as to puff the luchi completely. When the oil stops sizzling, it means one side is cooked. Turn the poori over and fry the other side. These maida pooris won’t become golden like the regular whole pooris remove and drain luchi on kitchen towels to remove excess oil.
##Serve luchi hot with Bengali aloo dum or any Bengali vegetable or lentil curry of your choice.##
amazing writing and beautiful photograpy.