Luchi is a popular deep-fried Indian flatbread similar to Puri. This is made from All-Purpose flour or Maida. Crispy on the outside and soft inside, it is commonly enjoyed with potato curry and chickpea curry across India. This is one of the 56 Bhoga Items in Jagannath Puri Temple.
Ingredients:
All-Purpose Flour or Maida - 1 Cup
salt -1/2 tsp
Oil or ghee 1 Tbsp for kneading
water -1/2 cup
Oil or ghee – for deep frying
Method:
In a bowl, combine all-purpose flour, oil or ghee, and salt. Mix well.
Gradually add about ¼ cup of water, a little at a time, mixing as you go until the flour becomes crumbly.
Add a bit more water and knead into a smooth, pliable dough. For 1 cup of flour, you’ll need approximately ⅓ cup of water in total.
Lightly coat the dough with a little oil or ghee on all sides, then cover and let it rest for 10–15 minutes.
After resting, knead the dough again until it becomes smooth and free of cracks.
Divide the dough into equal-sized balls.
Roll each ball into small circles. They should be neither too thick nor too thin.
Heat oil or ghee in a deep pan (kadhai) over medium heat.
Once the oil is moderately hot, carefully slide one luchi into the oil.
Gently press it with a ladle as it rises to the surface. This helps it puff up.
Flip and cook for about 30 seconds, or until it becomes golden.
Remove and drain excess oil on paper towels. Repeat the same process for frying the remaining Luchis.