Luchi is a deep-fried flatbread made of all purpose flour (maida) that is typical of Bengali cuisine, Assamese, Maithili and Oriya. They are usually served with dum aloo, chole, egg curry and kheer.
- All purpose flour: 2 cups
- Sunflower or any white oil: 2 tbsp+1tbsp
- Salt: 1/3 tsp
- Warm Water
- Oil for deep frying
Sieve the all purpose flour with salt
Add 2 tbsp oil to the flour and mix with fingertips.
Add adequate water to make the dough, add water little at a time, if it becomes sticky add more flour. if hard, sprinkle little water and knead again.
Luchi dough is needed to be very soft n smooth and this texture is only obtained by kneading the dough on an oiled surface.
Do the kneading with the heel of your palm.
When its done pour 1 tbsp of oil over it, cover and let it rest for half an hour.
This will make the luchis soft and puffed up.
Then make small balls of pinching golf ball sized dough.
Roll it tightly between your palm to make it smooth.
Heat oil in a deep pan or kadai.
Oil a clean flat surface or rolling pad and with a rolling pin make small even circles.
To check if the oil is hot enough place a small piece of the dough, if the oil bubbles up and the dough comes direct to the surface, your oil is ready.
Very carefully release the luchi in the oil and with a slotted spatula press the luchi gently. This will puff up the luchi instantly.
Once one side turns golden turn it and fry for some time.
With the help of a slotted spatula remove the luchi from oil and drain any excess oil.
Serve it hot with your choice of curry and enjoy.
Till then happy blogging