Rolling pin and board, frying pan, bowl
Quick And Easy
- 2 cups all-purpose flour (maida)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon oil
- ½ teaspoon salt
- 1 ½ cup water
Preparation Method for Luchi Recipe
- In a big bowl, add the flour, salt, oil and carom seeds. You can skip the carom seeds if you are not a big fan. Mix well.
- Pour about ¾ cup of water and knead the dough to get an almost-dry stiff dough.
- Pour the rest of the water and knead well. Time to use your muscle-power now! Luchis, puris, chapatis turn out better when the dough has been kneaded well.
- Cover the dough with a wet muslin cloth and keep aside for forty-five minutes.
- Divide the dough into 20 small balls.
- Pour a few spoons of oil in a small bowl. Dip half the dough ball in oil to make rolling the dough easy. Roll the luchi till you get a circle about 10 cm in diameter.
- Heat oil in a frying pan till it’s smoking hot.
- Reduce the flame, drop the luchi in to the hot oil. Press gently with a slotted spatula till the luchi puffs up.
- Turn the luchi over and press gently.
- Drain the oil by tapping the luchi against the side of the wok.
- It’s a good idea to place the hot luchis on a colander to drain excess oil.
- Serve hot.