Long weekends are to wake up late, laze around and yet dream to entertain our self with a lavish breakfast and which is why last week i was craving for luchi-aloo dum,a typical Bengali breakfast which consists of fried puffed indian bread and potato curry. 99% Bengali Indians will swear by this breakfast. The trick of a good luchi lies in the dough. The right amount of fat rubbed to the refined flour makes it pliable yet crisp on top.
- Refined flour: 1 kg
- Ghee/ Dalda: 50 gm
- Salt: 2 gm
- Water: As req (650 ml approx)
- Oil: to fry (1-2 litres)
- Sift the flour and mix salt in it.
- Pour ghee over the flour and rub gently with hand to mix the ghee in the flour.
- Heat the water till warm (say 40 C)
- Make a well in the middle of the flour and pour half of the water in it.
- Slowly start kneading the dough thoroughly and keep adding water with spoon.
- Keep kneading the dough till it is soft and pliable yet firm enough to roll it.
- Cover the dough with a wet cloth (muslin cloth) and rest it for atleast 30 minutes
- Knead the dough again and then divide the dough in to 30-35 small balls of equal size
- Heat oil in a kadai to fry the luchi.
- As the oil is heating up, start rolling each small dough balls into 1/4th inch thick and 3-3.5 inch diameter discs.
- Keep frying the luchi as soon as it is rolled.
- You need to fry the luchi in batches.
- Temperature of the oil (not too hot and not too cold) is a must for frying luchi.
- When u fry the luchi, gently press the luchi deep inside the oil for few seconds or keep pouring hot oil over the luchi to puff it. The science behind this act is as the top part of the luchi is also getting heat and getting cooked, the air inside which gets created from heat and water gets trapped inside the luchi and helps it puff.
- Aloo dum must be ready and then only luchi should be fried.
- Serve hot luchi with aloo dum and enjoy a lazy weekend.