Bengali Recipes
Luchi Recipe
Prep Time | 60 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
|
Ingredients
Ingredients
|
|
Instructions
- in a bowl or a large plate/tray first add the flour, ghee and salt.
- add 1 or 2 tbsp water and mix everything with your hands or with a spatula.
- then add about ½ cup of water and begin to knead the flour.
- add water as required and knead very well. the dough should be soft and smooth.
- cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature.
- make lemon sized balls from the dough and cover them with the moist napkin.
- apply some oil on the balls, roll each into a circle of about 3-4 inches.
- heat oil for deep frying in a kadai or pan. the oil has to become hot.
- drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.
- gently drop the dough circle into the hot oil. the luchi will begin to puff up.
- gently nudge with a spoon to help in the complete puffing up of the luchi.
- when one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.
- remove and drain luchi on kitchen towels for the extra oil to be soaked.
- serve luchi hot with aloor dum, chola dal or any bengali vegetable or lentil curry.