- Servings: 2
- Making dough time: 4 minutes.
- Preparation time: 12 minutes.
- Frying time: 5-6 minutes (each batch).
- Total time: 22 minutes.
Luchi with Ghughani (dry peas) or chholar dal (chana dal) is the essence of Bengal, the state of India. It is one of the staple foods of every house. It holds a special place in Bengali cuisine; surly you will have an unforgettable meal experience.
In the recipe I used pure desi ghee (clarified butter) to deep fry the Luchi, the aroma of ghee makes it special but one can use their favorite oil as well. So the cool recipe is signalling you…
- Maida (Refined flour): (2 cups) 250 gm
- Salt: 1 teaspoon
- Ghee: 3 tablespoon (for moin to be put in dough itself)
- Hot water: ½ cup
- Ghee/ cooking oil: for deep frying
For making dough:
- In a wide vessel, put Maida, salt and ghee, mix well by rubbing between palms and prepare soft dough using hot water (be careful while handling hot water, put water in small quantity), keep aside , use after 20-30 minutes. Dough can be prepared in food processor also, use hot water only.
- Divide the dough into 14-15 parts; make balls, roll the entire ball in 2-2.5 inch diameter circle, keep aside.
- Heat oil in a fry pan on high to medium flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
- Deep fry the rolled Luchi on medium flame; after they start to puff, turn over, and fry till it becomes creamy in colour.
- Now, mouth watering “Luchi (Bengali Fried Bread Recipe)” is ready to be served with “Ghughani (Dry peas) Bengali Recipe”, chana dal (chholar dal) or Aaloo Dum.
Luchi (Bengali Fried Bread Recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.