Indian Food : Breads : Luchi (bengali Poori)

II Luchi (Bengali Poori) II

Ingredients:

11/3rd cup unbleached flour (Maida)

1/4th tsp. salt9optional)

1/4th tsp. sugar (optional)

3tbsp melted ghee

1/2 cup warm water or as needed

Ghee for deep frying

Preparation:

Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
Heat plenty of oil in a kadhai until very hot.
Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.
Serve hot with curries or vegetables.