LUCHI I MAIDA POORI I NORTH INDIAN DEEP FRIED BREAD

Luchi is a Bengali cuisine, white in color with golden spots and so soft in texture. You can call it as maida poori. Usually, poori will prepare with atta, salt and water. Luchi will prepare with maida, ghee, salt and water. The ghee gives very soft texture even it cools. I prepared Luchi with Aloo rasedhar which is Uttar Pradesh cuisine. The combo was a great hit at my home. Even I don’t know how many luchis were going into my tummy J. It was so addictive, I just sprinkle sugar over the luchi and then roll and enjoyed it… Yummmmyyyyyy…

Luchi will go well with chole masala too and its similar to bhatura. Bhatura is a bit different which it needs some milk and raising agent. I must say the kids will empty the plate in a minute and ask two luchis extra. The luchi will be quite smaller than a poori, and I use easy techniques to make a circle. Am very bad on roll the dough into perfect a circle. So I prefer the way, roll medium sized balls into a thin sheet and then cut with any round lids or cookie cutter. It’s so easy and quick method and give perfect circles. Yes! Now check out the recipe,

 

Category	Breakfast
Cuisine	Bengali
Preparation Time	40 Minutes
Cooking Time	20 Minutes
Servings	2-3

INGREDIENTS

Maida – 2 Cup

Ghee – 2-3 Tbsp

Salt – To taste

Water – To require to knead

METHOD

• Take a wide bowl, add flour, ghee, salt and mix it well with hands till crumbles.

• Now add water little by little and knead into a smooth dough. It should not be too tight or too loose.
• Cover the dough with a damp cloth for 20-30 minutes.

• Now divide the dough into equal balls.
• Meanwhile, heat oil for deep fry on medium-high flame.
• Dust with flour or apply oil on the board and roll the ball into a thin sheet.
• Cut into circles using the lid or cutter and keep it in a separate dry plate.

• Take the extra dough, roll and use it for further use.
•  Drop small balls of dough into the hot oil, if it will rise immediately then it's ready to fry.
• Gently drop the luchi into hot oil and press over the luchi it will puff up nicely.
• Turn it for 2-3 seconds and take it out from the oil and keep it on absorbent paper.
• Serve it hot with Aloo rasedhar or Chole  masala…

NOTE

• If you want a vegan version, add oil instead of ghee to the flour.
• Oil temperature is important if the temperature is very low will not puff up and absorb oil.

Check out other poori recipes, 

Atta poori 

Potato poori 

Beetroot poori 

Bhatura