Luchi
Fried Indian Bread
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Heat
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Serves
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Dietary Info
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Prep 30 mins
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Cook 10 mins
Unleavened fried flatbread, made with whole-wheat flour and water. They are fun to make, and wonderfully light and fluffy to eat.
Hari says
This is the Bengali version of what I would call a poori. The key difference is that these are made with plain or all purpose flour rather than atta.
Either version is delicious, they are light, fluffy and so moorish, just make sure you have enough dough because you will want more then you think. Plus, a small warning – if you have kids they will gobble these up so to avoid tears make a few extra
- Ingredients
- Method
- 300g plain flour
- 2 tbsp vegetable oil
- ½ tsp salt
- warm water for kneading (as required)
- vegetable oil for frying
Method
Making the dough
- Add the flour, 2 tbsp vegetable oil, and ½ tsp salt to a large mixing bowl.
- Mix all the ingredients using your fingertips until you get a crumbly mixture.
- Pour in the warm water a little at a time and knead to make a firm dough. The consistency of the dough is important so make sure its fairly tight.
- Cover it with a damp cloth and rest for 20 minutes.
- Knead the dough again for 3-4 minutes until it is very smooth.
Making the Luchi
- Heat the vegetable oil for frying in a medium-size deep karahi or deep pan over a high heat.
- Divide the dough into small ping pong sized balls and press each one between your palms to make a circle.
- Apply little oil and roll it out to a circle that’s about 20cm across.
- When the oil is hot, reduce the heat to a medium temperature. Slip the luchi into the hot oil very gently press it down using a slotted spoon until it fluffs up.
- Do not let it colour as it should remain white. Flip it over gently and remove from the oil.
- Drain on some kitchen roll.
- Fry the remaining dough in the same way.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 308 |
| Fat (g) | 5 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 60 |
| of which sugars (g) | 0 |
| Fibre (g) | 9 |
| Protein (g) | 11 |
| Salt (mg) | 192 |
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