Served in main course or as snacks. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
Ingredients for Luchi
2 cups refined Flour
Oil for deep frying
1/2 Tablespoons Ghee (clarified butter) / Butter
Water to knead
1/2 teaspoon Salt
Method for Luchi
Mix the flour, ghee / butter, salt together and knead into soft dough by adding enough water.
Divide the dough into small balls and roll them out into small round puris.
Deep fry each puri separately and remove when the luchi is creamish in colour.
Tips - You may add a little sugar while kneading the dough, if it suits your taste.
You can store any leftover dough in the refrigerator in an air-tight container. This should be best used within 1-2 days.