Luchi Recipe

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Course:
Main course
Preparation Time:
30 minutes
Cuisine:
Indian Cuisine
Equipments:
Rolling pin and board, frying pan, bowl
Skill Level:
Quick And Easy

Luchi Ingredients

  • 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.