Name: Bengali Luchi ! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2.5 Cups : All purpose flour; 2 tbsp : Ghee; 1/2tsp : Salt; Oil for Deep frying; Warm water for kneading

ABOUT Bengali Luchi ! RECIPE

Luchi is a deep-fried flatbread made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine.These puffed breads are eaten with comforting aloo curries mainly for breakfast.

Instructions

Sift the flour with salt into a large mixing bowl. Add ghee to the sifted flour and mix till incorporated.
Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading.
Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.
Knead for about 3-4 minutes till you have a smooth dough, like you will need when making poori.
Cover with the dough with a wet muslin cloth and let it rest for 15-20 minutes.
Divide the dough in to about 20 small round balls of equal size. Roll out each portion into a perfect round using a rolling pin that is a 1/4 thick.
Meanwhile, heat the oil in a kadhai placed on medium heat, to begin deep frying the luchi. When the oil is hot, gently slide the rolled out luchi, one by one, into the kadhai. Fry for a minute on either sides, till they are puffy and cooked.
Remove from the oil with a slotted spoon and drain on kitchen towel.
Serve them hot with any Aloo gravy or Chhole like me!

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