Luchi

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Combine the all-purpose flour, melted ghee, and salt in a large mixing bowl.

   Oko 2 min

   Napomena kuhara: Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

2. 2

   Gradually add the warm water, mixing until a soft, pliable dough forms.

   Oko 5 min

   Napomena kuhara: Adjust water as needed; the dough should not be sticky. Knead for 5-7 minutes until smooth.

3. 3

   Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

   Oko 30 min

   Napomena kuhara: Resting allows the gluten to relax, making the luchis softer and easier to roll.

4. 4

   Divide the rested dough into 16 equal small balls.

   Oko 2 min

   Napomena kuhara: Ensure the balls are smooth to prevent tearing during frying.

5. 5

   Lightly dust your work surface with all-purpose flour and roll each ball into a thin, round disc, about 4-5 inches in diameter.

   Oko 8 min

   Napomena kuhara: Roll evenly to ensure uniform puffing. Avoid making them too thick or too thin.

6. 6

   Heat the vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 175-180°C (350-375°F).

   Oko 3 min

   Napomena kuhara: Test the oil temperature by dropping a small piece of dough; it should sizzle and rise immediately.

7. 7

   Carefully slide one rolled luchi into the hot oil.

8. 8

   Gently press down on the luchi with a slotted spoon to help it puff up.

9. 9

   Flip the luchi and fry for another 30 seconds to 1 minute until golden brown on both sides.

   Oko 1 min

   Napomena kuhara: Do not overcrowd the pan; fry one or two luchis at a time.

10. 10

    Remove the fried luchi with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

11. 11

    Repeat the frying process with the remaining dough balls.

    Oko 8 min

    Napomena kuhara: Maintain consistent oil temperature for best results.

12. 12

    Serve the luchis immediately while hot.