Bengali luchi puri / how to make luchi
Bengali luchi puri / how to make luchi
Long time I have been waiting for a good chance to make this luchi at home. Of course many will know that its a famous breakfast dish from Bengal. Not only that I have some indelible memories of having this luchi in the mall streets of Shimla some years back. Literally I was very particular that I should taste that luchi with channa from that petty shop called sita Ram and sons in Lakkar bazar. Finally found the shop and tasted the luchi it was actually very good. After that now only Iam making this on my own and the outcome was really fantastic. I had it with a simple dal tadka but you can have it with any subszi’s of your choice. This Bengali luchi puri is not an hard one to make its
almost like making normal puris with wheat flour. Adding ghee to the dough makes it crispy and tasty. While frying puris you have to check on the flame. It should be perfectly hot and if its too hot then the poori’s brown too quickly. If it browns it will not cook well and the luchi should always have white colour not golden or brown. Don’t roll puris too thick or too thin it should be moderate same thickness. Do try this Bengali luchi and from then Iam sure you will definitely going to make it repeatedly.
Bengali luchi puri / how to make luchi
INGREDIENTS:
All purpose flour /maida – 11/2 cups
Ghee – 13/4 tbsp
Salt to taste,water as needed
Oil to deep fry
METHOD:
1.Take a mixing bowl add in maida salt and mix it well.
2.Then add in the ghee mix and rub with hands to make it crumbly.
3.Now add water little at a time and make a soft dough but not sticky it should be firm.
4.Let it rest for 10 minutes.
5.Heat oil in a kadai.
6.Now start to roll like puri’s.
7.Keep the rolled puri’s ready when the oil is hot add puris.
8.Take out in a tissue after it puffs up turning on the other side also to cook.
9.Serve with any tadka dal or any kind of aloo subzi.
More recipes:
mango poori /aam ki puri /marudhuskitchen
how to make puffy poori /puri recipe
how to make indian bhatura /no yeast recipe
karnataka badam puri recipe / badam poori sweet
Ingredients
- All purpose flour /maida - 11/2 cups
- salt to taste
- ghee - 13/4 tbsp
- oil to fry
- water as needed
Instructions
- Take a mixing bowl add in maida salt and mix it well.2.Then add in the ghee mix and rub with hands to make it crumbly.3.Now add water little at a time and make a soft dough but not sticky it should be firm.4.Let it rest for 10 minutes.5.Heat oil in a kadai.6.Now start to roll like puri’s.7.Keep the rolled puri’s ready when the oil is hot add puris.8.Take out in a tissue after puffs up turning on the other side also to cook.9.Serve with any tadka dal or any kind of aloo subzi.
Notes
- Always fry puris at right temperature so it puffs up.
- Kneaded dough should be stiff soft but not sticky.
- Roll the puris even so that it rightly puffs up.
- Don’t fry the puris at very high smoky temperature it will get burnt.