Bengali Luchi Recipe - Bengali Softa Maida Puffed Puri

Step 1: To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl

Step 2: Add oil or ghee to the same bowl and mix till incorporated

Step 3: Make a well in the middle and add 1/2 cup of warm water

Step 4: Gently mix the water and flour and start kneading with your fingers

Step 5: Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled

Step 6: Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori

Step 7: Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes

Step 8: When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size

Step 9: Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter

Step 10: Proceed to roll them all out

Step 11: Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep frying the luchi

Step 12: When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai

Step 13: Fry for a minute on either sides, till they are puffy and cooked

Step 14: Do not brown the luchis

Step 15: The traditional luchi looks like a white puffed poori

Step 16: Remove from the oil with a slotted spoon and drain briefly on kitchen paper

Step 17: Serve Luchi with Bengali Cholar Dal or with Bengali Style Aloo Dum for a comfort Sunday brunch