Luchi

INGREDIENTS:

All-purpose flour (Maida) 2 cups
Whole wheat flour (Ata) 2 cups
Salt as required
Sugar 1tsp
Oil for moyan and deep frying the luchi
Warm water to knead the dough

METHOD:

Serving Size 5

Traditionally luchi is made of maida but sometimes whole wheat flour is also combined with maida to make it easily digestible and comparably healthy. Sieve the flour salt and sugar together in a large bowl. (Add sugar while kneading the dough if you want a slight touch of sweetness in luchi). Add moyan or oil into the flour to ensure soft pliable dough. Mix everything with your palms in such a way that it looks like crumble.

Make well in the center. Pour warm water little by little to make soft dough. Too much water can turn into a muddy mess whereas little water can make the dough hard. Use a damp kitchen towel to cover the dough. Always allow the covered dough to rest for enough time. It will help the gluten to make dough super soft.

Make small balls from the dough. Take each ball at a time in hand and seal the edges by gently pressing and stretching the dough. Make sure there is no crack at all around the dough. Try to give it a round flat Pattie shape.

Pour few drops of oil on the rolling board and place one dough ball at a time. Roll it with a rolling pin Stretch it as much as possible but don't make cracks on the surface. If there are any cracks at all on the surface of the luchi, when added to the oil it will turn into oil-soaked hard flat bread.

Heat oil in a heavy bottomed wok on high flame. To check the temperature of the oil, add a tiny particle of the dough in the hot oil. If it sizzles immediately, it is the right temperature.

To maintain the oil temperature, turn the flame to high add luchi and deep fry on high flame. Add one luchi at a time Firstly it will go down to the bottom of the wok and immediately will float on the top. Keep pressing the luchi in the middle very gently with the ladle and at the same time keep rotating it. Once puffed up turn over the luchi and keep doing the same way on the opposite side too. Lower the flame and remove luchi immediately. That's how you can have complete control over oil temperature and better chances of getting puffed up luchis.

Drain on paper towels to discard excess oil. Serve hot with potato curry.

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