Bengali Luchi is a traditional Bengali style deep fried puffed bread made using Maida. It pairs beautifully with Cholar dal or Hing Zeera Aloo.
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 oil and gently press until it fluff up.
Flip and fry on the other side as well.
Do not over cook the luchi. They should be very slightly browned.
Remove the luchi on a plate lined with kitchen towel
The dough to make luchi should be firm like poori dough.
Keep pressing the luchi with the back of a ladle until it puffs up and then immediately flip it.
You can fry the luchi in ghee instead of oil.