It's time for another Blogging Marathon and this time, the theme I have chosen is Bengali cuisine. Nothing is as quintessentially Bengali as the puffed white puris made of maida - known as luchi.
What you need:
Maida/All purpose flour - 2 cups
Oil - 2 tbsp
Salt - 1/2 tsp
Water - enough to knead into a soft, pliable dough
Oil - for deep frying the luchis
Take the flour in a large mixing bowl. Add the oil to it and mix well. Now add salt and then water, little by little, and knead well until the dough becomes soft and pliable.
Keep covered for at least 30 minutes.
Pinch out small balls of the dough. Take a few teaspoons of oil in a shallow plate. Roll the balls of dough in this oil and then roll out into thick, small circles.
Deep fry in hot oil, pressing down with a slotted spoon, to ensure that it puffs up well. Turn over once.
Drain off excess oil and remove on to your serving bowl.
Serve hot with any curry of your choice.
I served this with aloo dum, which is the subject of tomorrow's post.
Check out the Blogging Marathon page for the other marathoners doing BM#22.
What you need:
Maida/All purpose flour - 2 cups
Oil - 2 tbsp
Salt - 1/2 tsp
Water - enough to knead into a soft, pliable dough
Oil - for deep frying the luchis
Take the flour in a large mixing bowl. Add the oil to it and mix well. Now add salt and then water, little by little, and knead well until the dough becomes soft and pliable.
Keep covered for at least 30 minutes.
Pinch out small balls of the dough. Take a few teaspoons of oil in a shallow plate. Roll the balls of dough in this oil and then roll out into thick, small circles.
Deep fry in hot oil, pressing down with a slotted spoon, to ensure that it puffs up well. Turn over once.
Drain off excess oil and remove on to your serving bowl.
Serve hot with any curry of your choice.
I served this with aloo dum, which is the subject of tomorrow's post.
Check out the Blogging Marathon page for the other marathoners doing BM#22.
