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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Ardit Suci
[email protected]I don't have all of the ingredients for this recipe. Maybe I'll try it another time.
Lottie Mcdonald Soko
[email protected]This recipe seems a bit too complicated for me. I'll stick to my usual recipe.
Orah Geralds
[email protected]Not sure how I feel about this recipe. I'll have to try it before I can judge.
Ehtisam Ehtisam
[email protected]I'm not a fan of luchis, but this recipe might change my mind.
ku valente
[email protected]Looks delicious! Can't wait to try it.
Khutso Chuene
[email protected]I'll try this recipe soon!
Ali Muhammad
[email protected]Delicious!
Judith Akoth
[email protected]Luchis were easy to make and tasted great! Will definitely be making them again.
Md B2k
[email protected]Perfect recipe for luchis! I've made them several times now and they always turn out great.
Nurun Nahar Akther Akhi
[email protected]The luchis were delicious, but the potato filling was a bit bland for my taste. Next time I'll add some more spices to the filling.
Christina Jumali
[email protected]These luchis were a great addition to my brunch spread. They were easy to make and everyone loved them.
JASIM IQBAL
[email protected]I've tried a few different recipes for luchis and this one is definitely my favorite. The dough is so easy to work with and the luchis always turn out perfectly.
Jaxie Cottrell
[email protected]Luchis were a bit too oily for my taste, but overall they were still tasty. The potato filling was delicious and the luchis were nice and fluffy.
Kayla Perez
[email protected]First time making luchis and they came out great! The dough was easy to work with and the luchis fried up beautifully. Served them with some aloo dum and it was a hit with the family.
SOM252 COD
[email protected]Absolutely delicious! The luchis were light and airy, and the potato filling was flavorful and perfectly seasoned. Will definitely be making this again!
Md Rashid Mia
[email protected]Luchi turned out perfect! Crispy on the outside, soft and fluffy on the inside. Followed the recipe exactly and it was a breeze to make. Thank you for sharing this recipe!