Luchi is the one of the first thing that pops up in one's mind when thinking about Bengali food. Deep fried flatbreads made from all purpose flour, luchis are what indulgence eating is made of. After all, once in a while one must given in to the traditional foods. Have luchi with Bengali Chholar Dal and Heeng Chorchori or with Bengali Style Aloo Dum for a comfort Sunday brunch. And there is always Kosha Mangsho, one can't say no to that ever.
- Sift flour with salt once in a large bowl.
- Add oil or ghee to the same and mix till incorporated.
- Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading.
- Add a little more warm water if the dough feels very dry. We are looking at a firm dough.
- Knead for about 3-4 minutes till you have a smooth dough.
- Cover with the dough with a wet muslin cloth and let it rest for 15-20 minutes.
- Divide the dough in about 20 small round balls.
- Roll out each dough ball to 1/4 inch thickness and set them aside on flat dishes or similar.
- While you are rolling the luchis, heat the oil in a kadhai on medium heat.
- When the oil is hot, fry luchis for about 1 minute on both sides. We are not looking at browning them.
- Serve hot with Chholar Dal.