How to make Perfect Bengali Phulko Luchi | Loochi | Maida Poori | Luchi Alur Torkari
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Breakfast, Main
Cuisine: Bengali, Indian
Serves: 22-25 pcs (3”-3.5” diameter)
Ingredients
- All-purpose flour: 2 cups
- Warm water: ¼th -1/3rd cup
- Salt: ½ tsp
- Oil or clarified butter (ghee): 1 tsp + 2 cups for deep frying
Instructions
- Begin with kneading the dough with flour, salt, ghee and water.
- Take Out small balls out of dough and roll into a roti like circular disc using rolling pin.
- Deep fry in hot oil/ghee until puffed up.
- Drain on paper towels to discard excess oil.
- Serve hot with curries.
- Enjoy!
Notes
1. Moyan (adding fat into flour) plays an important role in kneading dough for luchi. It will ensure soft pliable dough.
2. The right amount of water is required to knead perfect dough. While too much water can turn it into a muddy mess, little water can also make dough hard and tough.
3. Always allow the covered dough to rest for enough time. It will help the gluten to make dough super soft.
4. It is definitely not necessary to maintain the dough balls in a line but it will help you to complete the job neatly and without any trouble.
5. Turning each dough balls into pattie will ensure even rolling later.
6. If there are any cracks at all on the surface of the luchi, when added in the oil it will turn into all oil soaked hard flat bread, more like papad.
7. To check the temperature of the oil: add a tiny particle of the dough in the hot oil, if it sizzles immediately it is the right temperature.
8. To maintain the oil temperature turn the flame to high, add loochi, fry on high flame and once puffed up turn the flame to simmer and remove luchi immediately. That’s how you can have complete control over oil temperature and better chances of getting puffed up luchis!
9. It is important that you take out the luchi from oil at correct time, otherwise luchi/kachori will get browned and crisp; not soft, how it should be.
2. The right amount of water is required to knead perfect dough. While too much water can turn it into a muddy mess, little water can also make dough hard and tough.
3. Always allow the covered dough to rest for enough time. It will help the gluten to make dough super soft.
4. It is definitely not necessary to maintain the dough balls in a line but it will help you to complete the job neatly and without any trouble.
5. Turning each dough balls into pattie will ensure even rolling later.
6. If there are any cracks at all on the surface of the luchi, when added in the oil it will turn into all oil soaked hard flat bread, more like papad.
7. To check the temperature of the oil: add a tiny particle of the dough in the hot oil, if it sizzles immediately it is the right temperature.
8. To maintain the oil temperature turn the flame to high, add loochi, fry on high flame and once puffed up turn the flame to simmer and remove luchi immediately. That’s how you can have complete control over oil temperature and better chances of getting puffed up luchis!
9. It is important that you take out the luchi from oil at correct time, otherwise luchi/kachori will get browned and crisp; not soft, how it should be.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/how-to-make-perfect-phulko-luchi-loochi/