Bengali Luchi Recipe / Luchi Recipe

This recipe is similar to my battura, but it has no curd or milk in it. There are few differences between luchi, poori and battura. Poori is made with wheat flour and it golden in colour, plus it gets a little hard and dense when it cools. Battura has milk, curd, some kind of raising agent or yeast it in. But this luchi is white in colour and has a good amount of ghee or oil in them which makes it soft soft even after it cools..

Similar Recipes,
Methi Poori
Masala Poori
Palak Poori
Ragi Poori

Sidedish for luchi,
Tomato Curry, Butter Paneer, Chole Masala, Chana Masala, Aloo Peas Curry and Many more..

This luchi is so soft and so yummy. Please add a good amount of ghee or oil in the dough, it makes it soft. This taste yummy and soft even it gets cold..

I hope you will love this and let me know how it turns out for you..

Preparation Time : 15 mins
Resting Time : 30 mins
Cooking Time : 20 sec per poori
Makes : 20 luchis


All Purpose Flour / Maida - 2 cup
Salt to taste
Ghee - 2 tblspn ( If using Oil use 3 tblspn )
Water - as needed
Oil for Deep Frying


Take flour, salt and ghee in a bowl. Add a splash of water and mix well using your hands so the ghee is mixed into the flour.

Now make a well in the center. Pour in water and knead it to a soft but firm dough, It shouldn't be sticky.

Now cover it up and leave it to rest for 30 mins.

Now divide the dough into small balls. Grease your board and rolling pin with some oil.

Now take a small ball and roll it into little thick circle.

Heat oil for deep frying.

Drop the poori in hot oil and press the top with a slotted spoon. It will puff up. Flip over and cook for few sec.

It shouldn't colour it should be still white.

Now drain it in paper towel.

Serve with any curries.

Take your ingredients

Take all purpose flour /  maida in a bowl

add in some salt

now add in need to add a good amount of ghee..if you dont feel like using ghee, then add in some oil

pour a splash of water

mix lightly using a soon

now use your fingers to crumble it

so it looks like a coarse mix

make a well in the center

Pour in water

knead it to a soft but firm dough

cover and let it rest for 30 mins

now lets make the luchi

you shouldn't use flour for rolling the luchis, instead use some oil to grease the rolling board and pin

take a small ball from it

roll it to poori like, it should be little thick

heat oil for deep frying

drop the poori in

press the top using a slotten spoon

it will puff up

invert it and cook for few sec

drain and will be very soft..

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