A Bengali puffed puri made from maida (all purpose flour) served with dum aloo and raita.
* 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
In a food processor, attach the kneading blade in the blender jar and add 2 cups all purpose flour (maida), 1 tsp ghee, 1 tsp salt.
Adding lukewarm water gradually, knead to make a smooth dough. Knead till dough begins to leave the sides of the jar.
Transfer to a mixing bowl. Add 1 tsp ghee and continue to knead for a few seconds to get a smooth firm dough.
Portion the dough into lemon size balls.
Grease the ball of dough with oil and roll out into 3 inch diameter circles.
While rolling out the luchi, heat oil in a kadai for deep frying.
When the oil is hot, slide the circles of dough a few at a time, into the oil and fry on medium heat.
Spoon the oil over the luchi and flip over. Fry till golden on both sides and puffed up. Remove from the pan and place on a kitchen paper towel to drain off excess oil.
Serve hot with dum aloo and raita.