Bengali Luchi Recipe

This recipe is similar to battura, but it has no curd or milk in it. There are few differences between luchi, poori and battura. Poori is made with wheat flour and it golden in color, plus it gets a little hard and dense when it cools. Battura has milk, curd, some kind of raising agent or yeast it in. But this luchi is white in color and has an oil in them which makes it soft soft even after it cools..

lets start step by step Bengali luchi recipe:

Ingredients:

All Purpose Flour / Maida - 2 cup
Salt to taste
Refine or white Oil - 2 tblspn
Water - as needed
Refine Oil for Deep Frying

Method:

• Take flour, salt and oil in a bowl. Mix well using your hands so the oil is mixed into the flour.

• Now make a well in the center. Pour in very small amount of water and then knead the dough adding water as required. knead to a smooth and soft dough. the kneading has to be done really well.

• Make lemon sized balls from the dough.

• Grease your board and rolling pin with some oil.
• now roll these balls into a circle of 3-4 inches diameter.

• Heat oil for deep frying.
• Drop the poori in hot oil and press the top with a slotted spoon. It will puff up. Flip over and cook for few sec. 

• It shouldn't colour it should be still white.
• Now drain it in paper towel.
• Serve with any curries.