### TranslatedIngredients: 3 cups All Purpose Flour (Maida),2 tablespoons Ghee,1/2 teaspoon Salt,Sunflower Oil - for deep frying,Lukewarm Water - for kneading ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl.Add oil or ghee to the same bowl and mix till incorporated.Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading with your fingers.Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori.Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes.When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size.Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter.Proceed to roll them all out. Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep frying the luchi.When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai. Fry for a minute on either sides, till they are puffy and cooked. Do not brown the luchis. The traditional luchi looks like a white puffed poori.Remove from the oil with a slotted spoon and drain briefly on kitchen paper.Serve Luchi with Bengali Cholar Dal or with Bengali Style Aloo Dum for a comfort Sunday brunch.
