Luchi | How to make Luchi

By Jayita Chattopadhyay Chakraborty  |  5th May 2017  |  
3.0 from 1 review Rate It!
  • Luchi, How to make Luchi
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    5

    People

0

1





About Luchi

A delicious Bengali all time favorite dish

Luchi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Luchi is just mouth-watering. This amazing recipe is provided by Jayita Chattopadhyay Chakraborty. Be it kids or adults, no one can resist this delicious dish. How to make Luchi is a question which arises in people's mind quite often. So, this simple step by step Luchi recipe by Jayita Chattopadhyay Chakraborty. Luchi can even be tried by beginners. A few secret ingredients in Luchi just makes it the way it is served in restaurants. Luchi can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Luchi.

Luchi

Ingredients to make Luchi

  • Flour 150 gms
  • Water as needed
  • Salt 1/2 teaspoon
  • Milk 50ml
  • Oil as needed for deep frying

How to make Luchi

  1. Mix water and milk in a bowl
  2. In a bowl take flour, add 1tbsp oil and mix well
  3. Add 1tspn salt to it
  4. Make a soft dough with water-milk mixture little at a time
  5. Cut a little portion of the dough
  6. Give it a shape of Puri
  7. Put the kadhai in the oven
  8. Pour the oil for deep fry
  9. Wait till it becomes smokey hot
  10. Fry the puris
  11. Serve hot with sabzi

My Tip:

Milk will soften the dough and also will make crisper. One can make it without milk too

Reviews for Luchi (1)

BetterButter Editorial7 months ago

Hi Jayita, Your recipe is currently hidden from public view. Kindly mention each steps and ingredients to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe, mention the recipe steps in different points and click on submit. Please do the same at the earliest. Thanks!
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