Luchi Recipe is white in colour after frying, whereas it is brown in Brij. In bengal it is served with Dry Potato Brinjal Recipe and in Brij it is served with Aloo Masala Curry. In Chandni Chowk, Luchi is served in some old shops with Sooji Halwa.
- Ingredients for Luchi :
Maida - 400 gms. (2 cup)
Oil - 1 table spoon.
Salt - 3/4 tea spoon. (according to the taste)
Oil - to fry.
- Method - How to make Luchi :
Sieve the maida and salt in a bowl and knead it with luke warm water. The dough should be smooth and kneaded in a way that you do not require to dust it with the dry flour.Cover the dough and leave it for half an hour.
Take out small portions of the dough, make them round and keep these round balls in a covered cloth.
Heat oil in a pan. Put a small portion of the dough into the pan to check whether the oil is properly heated or not. If the dough ball rises up within seconds, then this means that the oil is appropriately heated.
Take a rolling board and apply little oil on it. Take out one dough ball and roll it into a flat disc of 3-4 inch. Put 2-3 pooris at one time. Incase you want to fry one poori at a time, then you can do that. Press the poori with the ladle so it rises. Fry the poori till it turns brown in colour. Spread napkin on a plate and take out the poori on it. Fry all the other pooris in the same way.
Hot Luchi Poori is ready. Serve t with Aloo Matar recipe, Shahi Paneer recipe, Sooji Halwa or Dum Aloo.
