Bengali Luchi

Ingredients list for Bengali Luchi

• 1½ cups Refined flour (maida)
• to deep fry Oil
• to taste Salt
• 1 tablespoon Ghee

Method

1. Put refined flour in a paraat, add salt and ghee and mix. Knead into stiff dough using sufficient water. Cover with a damp muslin cloth and rest for ten to fifteen minutes
2. Divide dough in equal portions, apply a little oil and roll it out into discs.
3. Heat sufficient oil in a kadai, gently slide in the luchis, one by one, and deep fry till they puff up and are nice light golden in colour. Drain on an absorbent paper.
4. Arrange on a serving plate and serve hot with your choice of sabzi.

Nutrition Info