Luchi is a favourite Bengali style indian deep fried flat bread which is made of flour. It is very much similar to pooris. Bengali loves to eat with meethi cholar dal or Aloor dum.
How To Make Puri Or Bengali Luchi
Luchi is a favourite Bengali style indian deep fried flat bread which is made of flour. It is very much similar to pooris. Bengali loves to eat with meethi cholar dal or Aloor dum.
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Servings: 4
Calories: 228kcal
Ingredients
Instructions
- Take a large bowl and pour maida in it.
- Add salt, sugar and 2 tsp oil into it.
- By gradually using enough and sufficient water make stiff but pliable dough.
- Dough should be stiff enough to roll without extra flour.
- Make small balls of the dough and spread little oil on it so that while rolling it will not stick with the rollers.
- Take one ball of dough and roll it out into 5 to 6 inches round.
- Repeat the same process to roll out all pooris.
- Heat oil in a pan until it becomes very hot. Put luchi and slightly press the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.
- Take out on absorbent paper and serve
- Serve hot with curries,meethi cholar dal or vegetables.
See Recipe Video
Notes
Note:
1) You can Cover the dough with damp cloth and set aside.
1) You can Cover the dough with damp cloth and set aside.
Nutrition
Serving: 1g | Calories: 228kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 3mg
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Ingredients for puri or bengali luchi:
- 2 cup Flour (Maida)
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1/2 cup lukewarm Water or as needed
- Oil for deep frying
You may like: Cheese Corn Paratha, Laccha Paratha, Moongdal Ka Paratha, Roti or phulka Etc.
How to make puri or bengali luchi:
- Take a large bowl and pour maida in it.
- Add salt, sugar and 2 tsp oil into it.
- By gradually using enough and sufficient water make stiff but pliable dough.
- Dough should be stiff enough to roll without extra flour.
- Make small balls of the dough and spread little oil on it so that while rolling it will not stick with the rollers.
- Take one ball of dough and roll it out into 5 to 6 inches round.
- Repeat the same process to roll out all pooris.
- Heat oil in a pan until it becomes very hot. Put luchi and slightly press the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.
- Take out on absorbent paper and serve
- Serve hot with curries, meethi cholar dal or vegetables.
Note:
- You can Cover the dough with damp cloth and set aside.
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