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- Duration: 25 minutes
- Serves: 2 to 4 people
If you want your Luchi to have a super soft texture then add in some extra ghee while kneading the dough, which should ideally be soft and smooth.
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Luchi is the Bengali answer to the much-loved poorie. Though similar in form to that north Indian deep-fried delicacy, the dough for Luchi is prepared by mixing maida flour and desi ghee, making the Luchi much softer. It is best served with Bengali aloor dom.
- Refined wheat flour (maida) (2 cups)
- Desi ghee (2 tbsp)
- Water (-)
- Salt (to taste)
- Oil (for deep-frying)
- In a paraat (big, flat plate with shallow edges), add the maida, ghee and salt. Mix well with the help of a little water, say about 2 tbsp of it. After the first session of mixing, pour in some more water and knead the flour into a soft and smooth dough.
- Cover the dough with a moist kitchen napkin and let it rest for 20 minutes.
- Make lemon-sized balls of the dough and again cover them with a moist napkin for some more time.
- Apply some oil onto the balls and with the help of a rolling pin, flatten each of them out into circles of about 3 to 4 inches diameter.
- Heat oil in a kadhai. Once it is hot enough for frying, slowly slide in a rolled Luchi.
- Use a metal-slotted spoon to push down and immerse the dough disc deeper into the oil. It should start puffing up in a few seconds’ time. When it has fully puffed up, turn it over, let it become a light brown in colour on the other side, and then transfer onto a thali.
- Drain any excess oil with the help of a kitchen towel or tissue paper.
- Serve the Luchi hot with aloor dom, cholar dal, or any other curry.
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