LUCHI
Bangladesh Luchi
4 cups flour
1 tbsp. baking powder
2 tbsp. powdered milk
1 tsp. salt
1-1/2 cup warm water
1 cup ghee (or 1 inch deep in frying pan)
In a large bowl, mix flour with baking powder, salt, and powdered milk. Pour in warm water and mix to form dough. Knead dough by hand until it is soft but not sticky. Cover with a cloth and allow to stand for about 15 minutes. Shape into balls about 2 inches across, then flatten by patting and stretching the dough with hands and fingers until the dough is flat and round. If preferred, a rolling pin may be used instead. Melt ghee in a heavy frying pan, and heat for frying. Add dough, fry one side, then turn. Fry bread until it is golden brown on both sides.
Luchi
250 gms Maida (flour)
3 tsp. Mustard oil
1/2 tsp. Salt
1/2 tsp. Sugar
Lukewarm water to knead
Ghee for frying
Add 2-tsp. of ghee, salt and sugar to the Maida and mix it uniformly. Knead into dough with lukewarm water. Make small balls. Flatten them into round chapattis (pancakes), approximately 4 cm in diameter. Deep fry them over medium heat in the ghee till light brown and puffed up.
Radhaballobhi Luchi (Stuffed Bengali Bread)
For Stuffing:
60 Grams Urad Dal
5 Grams Aniseed
5 Grams Cumin Seed
4 Grams Kalongi Seed
5 Grams Salt
10 G Sugar
For Luchi:
500 Grams Flour
5 Grams Salt
30 Grams Ghee
200 Ml Water
30 G Ghee
Grind dal to a fine paste. Heat ghee in a karai add dal and masalas, salt and sugar. Stir and cook till completely blended. Prepare the dough with salt, water, ghee and flour. Divide into eight equal portions. Stuff the dough with the stuffing, seal and re-roll the balls. Deep fry in ghee till lightly browned.
