Luchi is a deep-fried flatbread originating from Bengal region, made of Maida( All Purpose Flour).
They are usually served with curries or gravies.
These balls are flattened using a rolling pin and individually deep fried in ghee or cooking oil. Traditionally Luchi were fried in ghee and that gave it a very popular taste.
Ingredients
Maida / All Purpose Flour
Ghee/Clarified Butter - 1 tsp
Salt to taste
Water as required
Ghee for deep fry (or) Oil for deep fry
Method
In a large mixing bowl take maida, salt and 1 tbs ghee. Crumble and mix well making sure the flour holds the shape when pressed with the fist. Then slowly add water as required and prepare a smooth dough.Grease the dough with oil and rest for 60 minutes. Pinch a small lemon sized balls and grease with oil.
In a large mixing bowl take maida, salt and 1 tbs ghee. Crumble and mix well making sure the flour holds the shape when pressed with the fist. Then slowly add water as required and prepare a smooth dough.Grease the dough with oil and rest for 60 minutes. Pinch a small lemon sized balls and grease with oil.
Roll the dough evenly into circles using a rolling pin. roll neither too thin nor thick. Heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one poori.
and, press with the spoon to puff up.
and, press with the spoon to puff up.
Once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the poori.Do not allow the poori to turn golden brown. Then drain the poori into tissue paper to remove excess oil. Serve luchi poori morning with curries of your choice.
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