Luchi ~ A Bengali Poori
I totally missed to post this authentic bengali puffed bread, more like our poori. I absolutely have no clue about Bengali food but having a lovely blogger-friend from Kolkata helped me here! I called Tanu to ask this recipe and she explained me everything in detail… Well yes, we talked for the 1st time that day and that too to discuss recipes of luchi-aloo posto :P
I gave it a try the same evening and it came out so well… We’re big time poori lovers, no matter if it’s for breakfast, brunch, lunch, dinner :D And so quite obviously, we loved this one too. And make sure you don’t use wheat flour to replace maida here ;) It’s not the authentic way!!! As I said before, some things are better kept original only… I don’t find substitutes everytime :P lol…. You must try out this simple & authentic version of Luchi!!!
2 cups APF (Maida)
2-3 tbsp Ghee
A pinch of Salt
Water, to knead
Oil/Ghee, to fry
STEPS TO FOLLOW:
- Take maida, ghee and salt in a bowl and mix them well together.
- Once it starts forming crumbles, knead a soft dough using water as required.
- Once you complete kneading, cover with a damp cloth to rest for half hour.
- Divide the dough in small balls and roll them out to make around medium sized pooris.
- Heat ghee/oil (preferably ghee) and deep-fry these luchis on low heat.
- Make sure it puffs up on both the sides. You won’t get the golden brown color as only maida is used.
- Drain it on kitchen towel and serve hot!
I served it with Aloo Posto! Will post the recipe soon… :)