Luchi/ All purpose flour flat bread

Luchi/ All purpose flour flat bread

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes
Total Preparation Time: 40 minutes

Luchi is prepared in special occasions in our home, it might be an auspicious day, birthdays, anniversary etc. Luchi goes best with aloo dum or buta dali tarkari( bengal gram dal gravey).
Luchi's are must item in birthdays treat!!!

For recipe of aloo dum, please click the below link:
http://www.lukitchen.com/2017/12/aloo-dumalu-dumdam-aloois-paired-with.html

Luchi  is a deep-fried flatbread made of all purpose flour/maida that is typical of Odiya cuisine ,Bengali, and Assamese . In order to make luchis, a dough is prepared by mixing fine maida/ all purpose flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida/all purpose flour is substituted with atta/ whole wheat flour, it is called a poori.

Course:Main course
Cuisine: East India
Servings :4 persons

INGREDIENTS

Maida/ All purpose flour-2 cup

Luke warm water-1/2 cup approx

Ghee/vegetable oil-1 tbsp

Salt to taste

Oil for frying

Procedure:

• Take a mixing bowl add maida and ghee into it
• Mix it properly and salt and again mix it
• Add some water and mix and add water in batches(2 tbsp)
• Now knead the flour into a soft and smooth dough
• Once the dough is ready(dough will no more stick to your palms), cover it with kitchen towel/ napkin or muesli cloth
• And keep it aside to rest for at least 10 minutes
• After 10 minutes kneed the dough for 2 minute
• And now divide the dough into lemon size balls and all dough balls should be of equal size
• Cover it again with kitchen towel to prevent it from drying
• Take rolling and board apply some oil on the board
• Now place your dough balls and roll it in round shape with help of rolling pin
• Flatten them into 4-5 cm diameter and repeat it for rest of the balls
• Now place a kadhai or pan kadhai put the oil and once the oil is heated
• Slowly and carefully slide the flatten bread/luchi into the oil
• Now with help of ladle, lightly press the luchi to puff up 
• When it has fully puffed up, flip it till it become a light brown in color on the both the sides
• Now  transfer onto a casserole with tissue paper to absorb excess oil in Luchi.
• Repeat the procedure with the reaming dough balls.
• Serve hot with aloo dum or any gravey, dal, fries of your choice!

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