Luchi ( Bengali Puri)
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 38447 times
A Bengali favourite, Luchi is nothing but plain flour puris that taste great with Subzis / Curries . A dollop of ghee added to the dough makes the Luchi really crisp and flaky. These white and fluffy puris are a real delicacy, which will be loved by your whole family.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 10 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle.
- Heat the oil in a deep non-stick kadhai and deep-fry the luchi on a medium flame, till it puffs up and turns brown in colour from both the sides.
- Drain on an absorbent paper.
- Repeat steps 3 to 5 to make 9 more luchis.
- Serve immediately with a vegetable or a curry of your choice.
Nutrient values (Abbrv) per luchi
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