Luchi Poori | Deep Fried Puffed Indian Bread

I have already shared this recipe of Luchi over Instagram, but I thought it is a must-have on my blog considering how often I make them now. 🙂 And also because I have a Potato Masala recipe, a puffed bread recipe should be there too. 😛

A few years ago I thought Luchi was another name for Poori and I am sure there are people out there who make Luchi and call it Poori because not everyone is a food blogger. 😀

So for those seeking knowledge, Luchi is a deep-fried puffed bread-like Poori and is part of Bengali Cuisine. While Pooris are made with wheat flour and deep-fried in oil, Luchis are made with all-purpose flour or maida and have a copious amount of ghee or oil in the dough.

I don't have anything against all-purpose flour and would have happily made a true Luchi but my first Luchi happened because I ran out of wheat flour. So a dough with equal portions of wheat and all-purpose flour but with lots of ghee makes a Luchi Poori that you will never want to make your Poori the old way again! And enjoy the best of both luchi and poori in this Luchi Poori recipe.

Luchi Poori | Deep Fried Puffed Indian Bread

INGREDIENTS

• 1 cup wheat flour
• 1 cup all-purpose flour
• ½ teaspoon salt
• 2 tablespoons ghee (solid)
• Approx ¾ cup water soft dough
• Oil to spread on balls before rolling
• Oil to deep fry

METHOD

1. Combine flour, salt and ghee in a large bowl
2. Rub the flour with both your hands until it resembles crumbs.
3. Gradually, add the water and use a circular motion with your fingers to incorporate the water into the flour and make a dough
4. Knead the dough in the bowl or on the counter for 5 to 8 minutes or so to make a tight and smooth dough that is not sticky.
5. Coat the dough ball with some oil and cover it completely and let it sit aside to rest for 10 to 20 minutes.

1. Divide the dough into equal balls (depends on your kadai size) I made a 3-inch diameter Luchi Pooris and got around 15 to 20
2. Heat plenty of oil in a kadai until very hot.
3. Take a ball of dough and spread some oil on both sides and roll it out into a 3-inch circle
4. Repeat the same process to roll out the rest of the dough balls and keep them separate and covered
5. Start to fry by first testing the oil. Pinch a small piece of dough and drop it in the oil. If the dough sizzles up to the surface right away the oil is ready.
6. Slide the rolled-out Luchi Poori into the hot oil and immediately splash some hot oil over the top of it with a slotted spatula. This helps kick start the puffing of the bread. You can also try and gently press down on the Luchi Poori for a few seconds with the back of the spatula to puff it up.
7. Flip over and cook the other side until golden brown.
8. Drain and remove the luchi poori and place it in a basket with paper towels.
9. Serve hot with Potato Masala, Cholar Dal or Kosha Mangsho, etc.

NOTES:

• Kneading and bringing the dough to a soft, non-sticky texture is imperative
• Don't roll the dough too thin
• Never use flour to dust and roll the dough to avoid the oil. If the dough is sticky, then knead it again but don't omit the oil before rolling

Finally, the weekend is here! I so look forward to Thursdays because F comes home early which means I have good company for my evening chai time!