Bengali Luchi or North Indian Poori / Puri is most common breakfast for an Indian household. It is even prepared in festival time like Navaratri etc. Though simple and common but making a perfect Poori / Luchi is an art by itself. The success is measured by how much round shaped each one becomes and how much puffed it is. However I am not trying to complicate things here. So let's start our journey into making Perfect Poori. I did not use all purpose flour for healthy reason. Instead we will use whole wheat flour or atta. Also we can use Ghee instead of oil used. It would be more tasty but again it is less healthy So we will use sunflower or any vegetable oil.
Preparation Time: - 20 min
Cooking Time: - 20~25 min
Servings: - 4~6 persons (varies from person to person)
Ingredients:-
- 2 ½ cup ( 375 gm. Approx. ) whole wheat flour
- 1 tsp Salt
- Water as required to make a smooth dough
- 1 ¼ tsp vegetable oil to make the dough
- Sufficient oil to submerge one full Poori in your chosen kadai or wok or frying pan
Preparation:-
- Take the flour in a bowl and mix with salt and oil
- Add water little by little and knead
into a smooth dough. The dough is the main thing – so to make smooth dough you
may need to adjust the water level. Please remember we need a tougher dough for Poori compared to that of Roti.
- Cover the dough with wet cloth and keep aside for 15~30
minutes.
- Rub a little oil to grease each of your palm.
- Now divide the dough into two parts – each part should make
15 Luchi / Puris.
- Roll lengthwise in with the help of your palm and finger - divide each part equally into 15 small balls. Roll each piece
between your palms to form a perfect sphere and then flatten a little.
- Pour a tiny drop of oil to each ball and roll out with the roller to form an
uniform circle. Please remember you need to roll out from the edges but not from the center.
- Heat oil in a non-sticky deep bottom wok / kadai. The oil needs to be sufficient to submerge one full Puri in puffed condition.
- Now put the Pooris in the oil one by one. Press them little a bit with the ladle to force them to go inside the oil so that they can soak the oil and get puffed.If the dough making was good then they will puff immediately.
- Now flip it for the other side to get fried. When both the sides become golden brownish the Poori is ready. Fry the other pooris one by one.
E Enjoy the pooris with some curry or pudding.
As always please feel free to comment, criticize and seek if
any help is required. I am all ears.
