Luchi is well known deep fried, Indian, flat bread, especially popular in Northern India and Bangladesh. Depending on the dough varieties of luchi or poori can be made. I love the “Shahi Luchi”, a recipe of mine; it is a modification of the existing luchi/poori recipe. It is white and soft luchi.
White refined flour/Maida 250gm
Cold milk As required to knead
Sugar 1 tbsp (optional)
Salt A pinch (optional)
Kalo jeera/Nigella A pinch
Preparation time: 1 hour
- Sieve maida to remove any dirt.
- Add sugar, salt, kalo jeera and mix well.
- Add a little (2 tsps) ghee and mix well. In Bengali it is called “mayam or mayan”.
- Add cold milk little by little for kneading upto a soft pliable dough is formed.
- Keep the dough for 10 min in a lided pan.
- Cut & roll into very tiny balls.
- Spread the balls into small discs.
- Deep fry every disc in very hot ghee separately.
- When luchi puffs up remove it from the hot oil and place on the tissue paper to soak excess oil.
- Serve hot with Begun vaja or meat or curry or cholar daal or payas/kheer or anything you wish.