Servings: Approx 20 luchis (Depending upon what size of luchi you make)
Cooking Time: 45 minutes
- 1.5 cups all purpose flour (maida)
- 1 tsp salt
- 2 tbsp oil
- Water for kneading the dough
- 4 tbsp all purpose flour for rolling
- Oil for deep frying
Step 1: Combine the flour, 2 tbsp of oil and salt in a deep bowl and knead into a soft dough using enough water.Use little warm water.Cover and keep it aside for 15 minutes.
Step 2: Divide the dough into small-small 18-20 equal size balls (Approximately half the size of balls which we make for making chapati/roti).
Step 3: Roll out each portion of the dough into small circle using little flour. The size of luchi is completely on your choice.
Step 4: The luchi should neither be thick nor thin.If you make luchi very thin then it will become crispy on frying and won’t taste that good. Heat oil in a deep frying pan or kadhai,when oil is hot enough then drop a small dough ball into the oil,if the dough ball rises steadily and briskly to the top then the oil is hot enough for frying luchis. If the dough ball rises very slowly or is still at the bottom then the oil is cold and if dough ball rises too fast then oil is too hot.
Step 5: When oil is hot enough then add one rolled luchi at a time to the oil and fry gently pressing down with slotted frying spoon in a circular motion.We press luchi because it helps in puffing.Turn over when puffed up and fry till little golden brown in color. Traditionally luchis are whitish and little golden brown in color so do not fry it for long. Take it out on absorbent paper.
Step 6: Like this make luchis with remaining dough.Super yummy luchis are ready,serve with aloo matar ki sabji,chana masala or any other curry of your choice.I will soon post authentic bengali style aloo dum,aloo posto and many more mouth watering curries.Keep reading my blog for these recipes.Please do try it and let me know.Enjoy !!
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