Allergens in Luchi: milk, gluten.
Ingredients
Quantities for 4.
- 300g Maidaplain white flour. Atta makes a puri, not a luchi
- 3 tbsp, for the dough Gheethe moyan, which keeps the luchi tender
- 3/4 tsp Salt
- 1 tsp Sugaroptional
- 150ml, lukewarm Water
- 600ml, for deep frying Neutral Oil
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the ghee into the flour first and check it. A fistful should hold its shape when squeezed. That is the correct amount of moyan.
- Knead to a dough firmer than chapati dough, then rest it covered with a damp cloth for 20 minutes.
- Roll all the luchis out before you start frying and keep them under a cloth; frying goes too fast to roll between batches.
Method
- Mix the maida, salt and sugar, then rub in the ghee with your fingertips for 2 minutes until it looks like damp sand.
- Add the lukewarm water a little at a time and knead 6-8 minutes into a smooth, firm, non-sticky dough.A soft dough will soak up oil. Luchi dough should feel tight, almost stubborn.
- Cover and rest 20 minutes.
- Divide into 20 balls the size of a large marble and roll each into a 9cm circle, greasing the board with a drop of oil rather than dusting with flour.Dry flour on the surface burns and clouds the frying oil. Always oil the board for luchi.
- Heat the oil in a deep kadhai to 180C. A scrap of dough should rise to the surface within 2 seconds.
- Slide in one luchi. It will sink, then float within 3 seconds.
- Press the centre down gently with the back of a slotted spoon for 3-4 seconds and it will balloon.That gentle press is the trick to a full puff. Without it you get a flat disc.
- Flip and fry the second side 15 seconds only. Luchi should stay white and blond, never brown.If they are colouring, your oil is too hot. Drop the heat between batches.
- Drain upright in a colander rather than flat on paper so they stay puffed.
- Serve straight away with cholar dal or aloo dum.
Storage
Luchi are at their best within 20 minutes. They will keep soft for a few hours in a covered container but will not re-puff; do not refrigerate.
Nutrition Good estimate
One serving of Luchi (136 g) is about 544 calories, or 402 calories per 100 g.
Low protein: 8 g a serving, 6% of the calories
| Per serving136 g | Per 100 g | |
|---|---|---|
| Calories | 544 kcal | 402 kcal |
| Protein | 7.8 g | 6 g |
| Carbohydrate | 58.3 g | 43 g |
| of which sugars | 1.3 g | 1 g |
| Fibre | 2.0 g | 2 g |
| Fat | 31.0 g | 23 g |
| of which saturated | 8.2 g | 6 g |
| of which unsaturated | 21.2 g | 16 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.