- This topic has 1 reply, 3 voices, and was last updated August 1, 2014 at 5:59 am by .
- June 9, 2014 at 3:35 pm #342678
Hello all. i think you are thought it ” What is luchi” . It’s Indian recipe.
Basically it’s not a recipe but it’s a breakfast item in Indian.. Thanks
- July 8, 2014 at 1:07 am #455706
Hi there, here is a Luchi recipe I think you’ll enjoy:
- 2 cups maida/all purpose flour
- 2 tbsp ghee or 2.5 tbsp oil
- water as required
- salt as required
- ghee or oil for deep frying
- in a bowl or a large plate/tray first add the flour, ghee and salt.
- add 1 or 2 tbsp water and mix everything with your hands or with a spatula.
- then add about ½ cup of water and begin to knead the flour.
- add water as required and knead very well.
the dough should be soft and smooth.
- cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature.
- make lemon sized balls from the dough and cover them with the moist napkin.
- apply some oil on the balls, roll each into a circle of about 3-4 inches.
- heat oil for deep frying in a kadai or pan. the oil has to become hot.
- drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.
- gently drop the dough circle into the hot oil.
the luchi will begin to puff up.
- gently nudge with a spoon to help in the complete puffing up of the luchi.
- when one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.
- remove and drain luchi on kitchen towels for the extra oil to be soaked.
- serve luchi hot with aloor dum, chola dal or any bengali vegetable or lentil curry.
there are step by step photos on this site: https://www.vegrecipesofindia.com/luchi-recipe-bengali-luchi-recipe/
- August 1, 2014 at 5:59 am #457086
Phulko Luchi with phoolkopi peyaj and aloo bhaja .. wih a tinge of chillies … best tiffin I used to take to my school.
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