Luchi & Aloo Torkari

Name: Luchi & Aloo Torkari
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 4 cups maida flour; 1 tsp sugar; 1/2 tsp salt; 1 tbsp vegetable oil; 1 cup hot water, use as required

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#toc3
#breakfast
#ingredient
#flour
Luchis are soft and flaky yeast free deep fried flat bread which is made up of all-purpose flour. It is a breakfast staple in Bangladesh and some other eastern states of India like Assam, West Bengal and Orissa. A traditional breakfast for Bengalis where your life becomes easier and also exciting to pair Luchis with aloo torkari or cholar daal or begun bhaja.Slightly flaky from outside and soft from inside, hot and fluffy luchi defines the food culture of Bengal and makes a perfect breakfast meal.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

30 minutes

3 people

4 cupsmaida flour
1 tspsugar
1/2 tspsalt
1 tbspvegetable oil
1 cuphot water, use as required

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Steps

30 minutes

1

Mix dry ingredients oil, distribute it evenly in the flour.
2

Now add hot water and knead well for 8 to 10 minutes. Kneading will helps the gluten to develop and this helps luchis to puff up. The dough should not be sticky.
3

Cover and rest for 30 minutes. Resting is important as it helps to relax and lose some of it’s elasticity, so when we roll out the luchis they retain it’s shape and they don’t spring back(that’s a great tip when working with maida).
4

Divide the balls into equal portions and roll it out into small circles.Heat oil in a kadai and deep fry it until light golden. Press with back of a ladle to puff it up. Enjoy with aloo torkari or cholar daal or begun bhaja. Link given

3 Spices- Jeera Aloo Sabzi

Linked Recipes

3 Spices- Jeera Aloo Sabzi

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Cooksnaps

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ayndrila dutta @titlis_homekitchen

on September 27, 2021 06:43

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen