India is a land of diverse cultures and the best part about it is obviously the wide range of cuisines we get to indulge in. Each state has its own unique flavour to their authentic foods and each one of them is a blessing to a foodie like me. One of my favourite Indian cuisines of all time is that of West Bengal. Their dishes like the Bengali Chaler Payesh or their Fish curries are something to be tried at least once in a lifetime. One of their famous dishes is the Bengali Luchi. It is made out all-purpose flour or Maida, deep fried until just cooked, and is heavy and filling. It is usually had alongside Bengali style Cholar dal or Aloo curries like Hing Zeere Wale Aloo ki subzi. Be it festive time or just that you want to prepare something special for the weekend, this Luchi recipe is worth a try! Here is how to make Bengali Luchi.
- Maida - 2 and ½ cups
- Vegetable oil - 2 tbsp
- Salt - ½ tsp
- Warm water as required
- Oil for frying
- Add maida, vegetable oil and salt in a bowl.
- Mix nicely using your finger tip until they are combined nicely.
- Add warm water and knead to make a firm dough.
- Cover the dough with a damp cloth and keep aside for 20 minutes.
- Knead the dough again for 3-4 minutes until it is very smooth.
- Heat oil for frying in a karahi.
- Divide the dough into small lemon size balls.
- Apply little oil and roll the dough balls into 4 inch circles.
- When the oil is hot, simmer the heat to medium.
- Slip the luchi in the hot out and gently press until it fluff up.
- Flip and fry on the other side as well.
- Do not over cook the lucji. They should be very slightly browned.
- Remove the luchi on a plate lined with kitchen towel
- Serve hot.
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