STEP 1.In a bowl or a large plate (tray) first add the flour, ghee and salt.
STEP 2.Add 1 or 2 tablespoons of water and mix everything with your hands or with a spatula.
STEP 3.Then add about ½ cup of water and begin to knead the flour.
STEP 4.Add water as required and knead very well. The dough should be soft and smooth.
STEP 5.Cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature.
STEP 6.Make lemon sized balls from the dough and cover them with the moist napkin.
STEP 7.Apply some oil on the balls, roll each into a circle of about 3 to 4 inches.
STEP 8.Heat oil for deep frying in a kadai or pan. The oil has to become hot.
STEP 9.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.
STEP 10.Gently drop the dough circle into the hot oil. The luchi will begin to puff up.
STEP 11.Gently nudge with a spoon to help in the complete puffing up of the luchi.
STEP 12.When one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.
STEP 13.Remove and drain on kitchen towels for the extra oil to be soaked. Fry luchi in batches this way.
STEP 14.Serve Luchi hot with aloor dum, cholar dal or any of your preferred Bengali vegetable or lentil curry.
Nutrition value
399
calories per serving
16 g Fat8 g Protein56 g Carbs2 g FiberOther
Current Totals
16 g Fat
8 g Protein
56 g Carbs
2 g Fiber
MacroNutrients
Carbs
56 g
Protein
8 g
Fiber
2 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
15 mg
Iron
1 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
12 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
23 mg
Manganese
0 mg
Phosphorus
83 mg
Selenium
0 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
