Recipe of Puri / Luchi / Fried Indian Bread

Luchi / Loochi, Puri, fried Indian bread is a very popular item for breakfast in Indians.  In Bengal, north India it is been cooked in ghee (clarified butter), but only difference in this two place is; in Bengal they usually use all-purpose flour and in North India they use whole wheat flour.  But for health purpose it is better to use whole wheat flour. For puri / luchi there need to be side dish to eat with.  Alur dum (potato curry), Sweet dish like suji (semolina), kumror dalna (pumpkin curry), cholar dal all these recipes compliment with luchi.  I usually try to modify traditional recipes for healthy and easy method.  Instead of all purpose flour I love to use whole wheat flour for this item. Because of this the texture changes from white to red of fried puffed Indian bread for using whole wheat flour.

Luchi / Fried Indian bread

Ingredients:

• Whole wheat flour – 2 cups
• Water as require for needing
• Salt – ½ teaspoon
• Oil  or Ghee(clarified butter ) – 1 tablespoon for needing and 2 cups for deep frying the luchi.

How to prepare:

• Take flour in a big bowl (for needing it would be helpful), add salt, oil and mix it nicely.
• Then add water little by little to make dough.  This mixing has to be properly done to make the luchi finely.  Keep the dough covered for 30 minutes minimum.  So that it becomes soft.
• Make small ball of the dough to make luchi. 
• While making luchi, take a ball in hand roll on your palm with both the hand and press it gently.
• Then sprinkle little dry flour on the rolling board, keep the pressed ball and roll it over with a rolling pin.
• The size of the rolled flat part of the dough should be 3 or 4 inches.
• Next heat a deep frying pan and pour oil and heat it properly.
• Add one flat rolled luchi on the pan to cook in medium to high flam while it is beginning to puff and move the rolled piece by pressing with a flat spoon, then while it is beginning to change it’s color means it is cooked from that side turn it over to other side to cook.
• Same way cook the other side also and once it is changing color, it is ready to remove from fire.
• Put a tissue paper on the plate where luchi could be kept after taking out from fire.  So the extra oil would be soaked in the tissue.
• It is ready to serve with side dishes.
• Here I have served luchi it with Kumro alur dalna and it was mouth watery.

Luchi with kumror dalna