How to make Bengali Luchi

Sift the flour with salt into a large mixing bowl. Add ghee to the sifted flour 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.

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 for about 3-4 minutes till you have a smooth dough, like you will need when making poori.

Cover with the dough with a wet muslin cloth and let it rest for 15-20 minutes.

Divide the dough in to about 20 small round balls of equal size. Roll out each portion into a perfect round using a rolling pin that is a 1/4 thick.

Meanwhile, heat the oil in a kadhai 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 kadhai.

Fry for a minute on either sides, till they are puffy and cooked.

Remove from the oil with a slotted spoon and drain on kitchen towel.

Serve them hot with any Aloo gravy or Chhole