All purpose flour/Maida- 1 Cup
Ghee – 2 tbs
Salt- ¼ tsp
Water as required
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make luchi

. In a bowl add maida, 2 tbs ghee and salt. Mix well using your fingers. Now add water slowly, and knead until smooth, lump free dough forms.The final dough will be smooth, soft and completely non-sticky.
. Make lemon sized balls out of the dough.
. At the time of rolling apply few drops of oil on each ball. Do this for one ball at a time, when you are begin to rolling. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball. Start rolling evenly; Luchi should not be thick, neither very thin.
. Keep the rolled luchis aside. Keep them separate from each other; otherwise they will stick with one another.
. Meanwhile heat oil in a deep frying pan/kadai. Once oil is heat, Start to fry luchi on high flame, one at a time. When the oil becomes very hot reduce the flame little bit. But don’t fry them on low flame; otherwise they wouldn’t be puffed up.
. You don’t need to give gentle pressure on top of the luchi at the time of frying with your perforated spoon or spatula whatever you’re using. Just keep on splashing oil from the edges with the spatula and flip luchi after 10-12 seconds approx, fry the other side quickly. It’ll take few more seconds. Take them out in a plate.
. Serve immediately with Potato sabji.


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