Bong style flat bread with potato curry

Name: Bong style flat bread with potato curry
Total time: 1800 s
Yield: 1 person
Cuisine: Indian
Ingredients: 1.2 cups all-purpose flour; 1.2 tablespoons Ghee or 2.5 tablespoon oil; 0.3 cup + 2 tablespoon water or add as required; salt as required; oil or ghee for deep frying, as required

TheStrollingFoodie @TheStrollingFoodie

Kolkata

As amusing as it may sound, Luchi is the quintessential Bengali style poori that is not just an obsession of the people of Bengal, but also foodies around the world. To enjoy it, you really have to be a true-blue epicure, otherwise the idea of this specific poori will not really go down very well with you. This is because a classic Luchi Recipe features all-purpose flour (maida) and is deep-fried in ghee. Of course, this composition does make it an amazingly delicious fried bread, but then, it does make you think twice, doesn’t it?

TheStrollingFoodie @TheStrollingFoodie

Saved

Ingredients

30 minutes

1 person

1.2 cupsall-purpose flour
1.2 tablespoonsGhee or 2.5 tablespoon oil
0.3 cup + 2 tablespoon water or add as required
salt as required
oil or ghee for deep frying, as required

Saved

Steps

30 minutes

1

Preparing Dough For Luchi:
2

In a bowl or a large plate (tray) first add the flour, ghee and salt.
3

Add 1 or 2 tablespoon of water and mix everything with your hands or with a spatula.
4

Then add about ½ cup of water and begin to knead the flour.
5

Add water as required and knead very well. The dough should be soft and smooth.
6

Cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature.
7

Make lemon sized balls from the dough and cover them with the moist napkin.
8

Apply some oil on the balls, roll each into a circle of about 3 to 4 inches.
9

Heat oil for deep frying in a kadai or pan. The oil has to become hot.
10

Drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.
11

Gently drop the dough circle into the hot oil. The luchi will begin to puff up.
12

Gently nudge with a spoon to help in the complete puffing up of the luchi.
13

When one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.
14

Remove and drain on kitchen towels for the extra oil to be soaked. Fry luchi in batches this way.
15

Serve Luchi hot with aloor dum, alu bhaja (as I have served with), cholar dal or any of your preferred Bengali vegetable or lentil curry.
Bon Appetite 🫓🍟🍲🥘