Luchi
Soft, puffy deep-fried Bengali bread - traditionally served with aloor dum or chholar dal.
Preparation
Mix maida, salt, and 2 tbsp oil thoroughly for about 5 min.
Then gradually add water to make a tight dough. Preferably make the dough an hour prior to frying.
Make 10 small balls and roll them flat into thin pancake-like shape.
Heat 1.5 cups of oil in a kadai. oil should be very hot.
Turn the heat to medium and add the pancakes one at time.
Fry till both sides are light brown.
Remove and keep on a paper towel.
Cooking
Mix maida, salt, and 2 tbsp oil thoroughly for about 5 min.
Then gradually add water to make a tight dough. Preferably make the dough an hour prior to frying.
Make 10 small balls and roll them flat into thin pancake-like shape.
Heat 1.5 cups of oil in a kadai. oil should be very hot.
Turn the heat to medium and add the pancakes one at time.
Fry till both sides are light brown.
Remove and keep on a paper towel.
Serving Suggestions
Serve with begun bhaja or
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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