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Main Ingredients | Potatoes, Refined Flour |
Cuisine | Bengali |
Course | Breads |
Prep Time | 16-20 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Aloo Luchi
- 2 medium Potatoes boiled, peeled and mashed
- 2 cups Refined Flour
- 1 tablespoon Ghee
- to taste Salt
- to deep fry Oil
Method
- Mix together potatoes, refined flour, ghee and salt in a parat. Add sufficient water and knead into dough. Cover with a damp cloth and set aside for 10-15 minutes.
- Heat sufficient oil in a kadai. Divide dough into small equal portions and roll them into balls. Apply a little oil on the balls and roll them out into small puris or luchis.
- Deep fry luchis, turning sides, till equally done on both sides, ensuring they do not get coloured. Drain on absorbent paper. Transfer into a serving plate and serve hot.
Nutrition Info
Calories | 1395 |
Carbohydrates | 29.4 |
Protein | 222.5 |
Fat | 42.3 |
Other Fiber | Niacin- 8.1mg |
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