Hot luchi, the deep-fried flatbread of Bengali kitchens, is a familiar breakfast or afternoon snack and a favourite when guests come. It takes only a few ingredients to make soft, puffed luchi at home, and the recipe desk of Agricare24 has set out a simple method.
Ingredients: 1 cup of maida (refined flour), 2 tablespoons of atta (wholemeal flour), 1 tablespoon of oil, kalonji (nigella seeds) to taste, salt to taste, a little sugar (optional), water as needed, and oil for frying.
Mix the maida and atta in a bowl. Add the salt, kalonji and a pinch of sugar and mix well, then rub in the tablespoon of oil.
Add water a little at a time to make a firm, smooth dough. It should not be too soft. Cover the dough and leave it for a while, then divide it into small portions, shape each into a ball and roll it out into a round.
Heat the oil in a karai (wok) and fry the luchi one at a time on medium to high heat. When a luchi puffs up, turn it over and lift it out once both sides are a light gold.
The desk says the secret of crisp, puffed luchi is a properly made dough and the right frying temperature. Serve them hot with alur dom (potato curry), chholar dal (split chickpea dal) or any vegetable curry.
Photo: OdetomyLife / Wikimedia Commons (CC BY-SA 4.0)
Source: Agricare24
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