‘Luchi’ is delicious fried bread from Bengal. Traditionally, ‘Luchi’ is deep fried in ghee (clarified butter). Today I have made some ‘Taler Luchi’ n ‘Hing dea Aloor Dum’ along with ‘Taler Fuluri’ and ‘Tal Kheer’ on the occasion of Janmastami for offering to Lord Krishna. I have mentioned what is ‘Tal’ and how to extract the pulp from it. So let’s get straight to this recipe. ‘Luchi’ is one of the most loved all time breakfast options for Bengalies. ‘Taler Luchi’ though is a much known recipe but not very common in every homes like ‘Taler Fuluri’. It is as simple as making ‘Luchi’ but since we mix ‘Tal’ pulp with flour the dough becomes a little heavy. So it is advised to regulate the heat while frying ‘Taler Luchi’.
- In a large bowl add the flour, ghee and salt. Mix everything with your hand.
- Then add about 5-6 Tbsp of Palm Pulp and begin to knead the flour. Add water if required and knead very well. The dough should be soft and smooth.
- Take 1 tsp of oil and apply on the kneaded dough. Cover the dough with a moist kitchen napkin/cloth and let it rest for 20-30 minutes at room temperature.
- Make small lemon sized balls from the dough and cover them with the moist napkin.
- Apply some oil on the balls, roll each into a circle of about 3-4 inches.
- Heat ghee/oil for deep frying in a kadai or wok. The oil has to become hot.
- Drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the Luchi to be fried.
- Gently drop the rolled dough circle into the hot oil. The Luchi will begin to puff up. At this stage keep the heat on high. Once the luchi gets puffed up turn the heat down.
- When it is puffed up turn over and fry the other side.
- Remove and drain Luchi on kitchen towels for the extra oil to be soaked.
- Again heat the oil on high flame and drop the rolled dough. When it is puffed up turn down the heat, turn over and remove from oil. Repeating this process fry all the Luchis.
- Serve Luchi hot with Niramish Aloor Dum or Hing dea Aloor Dum.