BENGALI LUCHI
This is the basic Bengali fried bread, but with significant modifications to the process using a few modern tools unavailable to grandmothers so that you no longer need years of practice to get everything right.
Provided by Shanky
Categories Breads
Time 50m
Yield 20 luchis, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, put the flour. make a small whole in the middle, put the ghee and the salt. Mix the flour and ghee by hand for a minute or so till the ghee is fully incorporated.
- Add the water a little at a time, kneading the flour till a firm, smooth, pliant dough is obtained.
- Let the dough sit for 30 minutes.
- On a greased countertop, use a rolling pin to roll the dough into an even sheet about 1/4" thick, or as thin as you can handle successfully - too thin, and all kinds of things will go wrong and unlike popular belief, thin is not necessarily a pre-requisite to puffing. Use a pasta roller, if you have one.
- Use a 3-4" round cookie cutter to cut out as many discs of dough as possible. Knead up the remaining dough and repeat. Fancy shapes are also possible - they will all puff.
- In an 8" wok or round-bottom pan, put at least 3-4" of some kind of light oil (canola or sunflower). For those less concerned with calories, you can use a mixture of ghee or even all ghee.
- When the oil is just below smoking hot, put the discs in one at a time and use a metal slotted spoon to push down very lightly and immerse the dough in the oil. It should start puffing in seconds. The main trick to puffing is to make sure that the luchi is still substantially immersed in the hot oil when the puffing completes.
- If your puris are not puffing well, make sure that there's enough oil to substantially immerse the puris in while they're puffing, and also that the oil is hot enough.
- When fully puffed, turn it over, lightly brown the other side for a few seconds and take out onto a kitchen towel or in a large colander to drain the excess oil.
Nutrition Facts : Calories 154.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 0.9, Sodium 194.7, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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Emmanuel Olugu
[email protected]The luchis came out great! They were crispy and fluffy, and the flavor was perfect. I especially liked the tip about adding a little bit of sugar to the dough, which gave the luchis a nice golden color. I served the luchis with aloo dum and yogurt, a
uchenna andrew Nwoka
[email protected]These luchis were a delightful addition to our brunch menu. They were light and fluffy, with a perfectly crispy exterior. The combination of the semolina and all-purpose flour gave them a unique texture that we all enjoyed. I served them with a simpl
Md Dhalowr
[email protected]The luchis were absolutely delicious! They were crispy on the outside and soft and fluffy on the inside. The dough was very easy to work with and the instructions were clear and concise. I served the luchis with a simple dal and chutney, and it was a
Merha Fatima
[email protected]These luchis were a hit at our potluck! Everyone loved the combination of the crispy exterior and the soft, fluffy interior. The recipe was easy to follow and didn't require any special ingredients or equipment. I served the luchis with a variety of
Supreme Greg
[email protected]The luchis were a bit too oily for my taste, but they were still very tasty. The dough was easy to work with and the instructions were clear. I served the luchis with aloo sabzi and chutney, and it was a delicious and satisfying meal. Overall, I woul
Faruk Sheikh
[email protected]The luchis were delicious! They were crispy on the outside and soft and fluffy on the inside. The dough was easy to work with and the instructions were clear. I served the luchis with aloo sabzi and chutney, and it was a meal that my whole family lov
Naeem Achakzai
[email protected]These luchis were a disappointment. The dough was too sticky and difficult to work with, and the luchis themselves were not as fluffy as I expected. I served them with aloo sabzi and chutney, but the combination was not very satisfying. Overall, I wo
Murto Bawer
[email protected]The luchis turned out beautifully! They were crispy on the outside and soft and fluffy on the inside. The dough was very easy to work with and the instructions were clear and concise. I served the luchis with a simple dal and chutney, and it was a me
Deswaldo Jacobs
[email protected]The luchis came out great! They were crispy and fluffy, and the flavor was perfect. I especially liked the tip about adding a little bit of sugar to the dough, which gave the luchis a nice golden color. I served the luchis with aloo dum and yogurt, a
Automobile Electrician
[email protected]The luchis were a bit too oily for my taste, but they were still very tasty. The dough was easy to work with and the instructions were clear. I served the luchis with aloo sabzi and chutney, and it was a delicious and satisfying meal. Overall, I woul
JAS gamming
[email protected]These luchis were a delightful addition to our brunch menu. They were light and fluffy, with a perfectly crispy exterior. The combination of the semolina and all-purpose flour gave them a unique texture that we all enjoyed. I served them with a simpl
Samsung Galaxy Tab
[email protected]The luchis were fantastic! They were crispy on the outside and soft and fluffy on the inside. The dough was easy to work with and didn't require a lot of kneading. I served the luchis with aloo dum and yogurt, and it was a delicious and satisfying me
Leon Stackhouse
[email protected]This recipe is a keeper! The luchis were absolutely delicious, with a perfect balance of crispiness and chewiness. The dough was very easy to work with and the instructions were clear and concise. I served the luchis with aloo sabzi and chutney, and
Bruce Leece
[email protected]I'm always looking for new and exciting breakfast recipes, and this Bengali luchis recipe definitely caught my eye. The luchis were incredibly easy to make and turned out beautifully golden and fluffy. The combination of the crispy exterior and the s
Aniya Pete
[email protected]The luchis turned out great! The dough was easy to work with and the instructions were clear. I especially liked the tip about adding a little bit of oil to the dough, which helped to make the luchis extra crispy. I served the luchis with aloo dum an
Fiverr Abid
[email protected]These luchis were a hit at our brunch party! Everyone loved the combination of the crispy exterior and the soft, fluffy interior. The recipe was easy to follow and didn't require any special ingredients or equipment. I served the luchis with a variet
Nayindo Alhassan
[email protected]The luchis came out fantastic! They had the perfect balance of crispiness and softness, and the flavor was simply delightful. I especially appreciated the detailed instructions in the recipe, which made the process very straightforward. I paired the
Isaah Murphy
[email protected]Tried this recipe for the first time and was pleasantly surprised. The luchis were incredibly light and airy, with a beautiful golden color. The dough was also very easy to handle, making the entire process quite enjoyable. I served the luchis with s
Xavi Sanchez
[email protected]This Bengali luchis recipe is an absolute delight! The luchis turned out perfectly golden and fluffy, with a delightful crunch on the outside and a soft, pillowy interior. The dough was easy to work with and didn't require a lot of kneading, making t