Luchi not Poori

Luchi, the cousin of Poori is a fried flat bread is a favorite in Bengali cuisine. It can be a part of breakfast, lunch, dinner, and even snacks.
A good luchi is soft, round (well almost) fluffy, light, golden in color, and not greasy. To make good luchis we need to have a low gluten all purpose flour or maida. I have gotten the best result when used the flour available in Indian Grocery Stores brands such as Lakshmi, Deep or Royal brands.

Ingredients:

All purpose flour or maida 1  cup
Ghee 1 tbsp
Oil for frying (depends on the size of the kadhai or frying pan) 2 cups
Salt 1/2 tsp
Water as needed to make a not too soft not too stiff dough

Place flour in a mixing bowl Add the salt and ghee. The fat makes the luchi soft and crispy. Incorporate the ingredients nicely. Use lukewarm water for best result. Add little water in to the flour mixture. Add little at a time to avoid getting a runny dough.

 

 This process can also be done in a food processor or in a stranding mixer with dough hook.  Once the dough is nicely formed knead for few minutes. Divide the dough in to 12-15 small balls. Round them in your palms using a little ghee or oil in massaged into the palms. Roll each ball into inch thin flat nicely round flat breads.

Heat oil on high heat in a deep skillet or kadhai. When the oil is piping hot lower the heat to medium high. Submerge one "luchi" one at a time. Press the luchi with a spatula and press all around gently. When one side puffs up carefully turn it. The color should be evenly golden. Remove from oil and drain on paper towel. Luchi is ready to serve with choice of begun bhaja (fried eggpland) alu chachchari, alur dom, fulkopir chachari, chholar dal, kosha mangso (lamb or chicken curry), egg curry or choice of sweet dishes such as rosogolla, rabri, nolen gur or even sugar crystal. Yummy.