In Break fast Indian Breads

Luchi Poori

And so being with North Indian friends esp the one from North East, I get to taste many recipes from their lunch boxes every day during our midnight dinner. During our casual conversation, my friend Mr.P who is so much in love for his Assam state says that its been real long that he had some typical Assamese dish and asked me if I can prepare Luchi for him. Surprised at his request and unaware of Luchi, I din't bother to respond and just smiled away. I did make it a point to search what's Luchi and what goes complementing it?
I found out many luchi recipes with variations. I combined two and here's my result. Though this recipe calls into go with Dum Aloo or some spicy dry curry. I settled in with a curry of mine which tasted pretty yum. I can't take oiliness of poori so I do not prefer it unless I am left without any option. But Luchi developed liking in me and its not too oily and soft. So definitely it gets a yes please from my end.
So let's get on the road.
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All purpose flour- 1 cup
Wheat Flour- 1 cup
Salt- as per taste
Jeera/Black Cumin seeds- 1 tsp
Sugar- 1 tsp
Oil- 3-4 tbsps + for deep frying
Water- as required
Baking powder or soda- 1/2 tsp.
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Combine all the ingredients in a bowl and knead it into soft pliable dough. Cover the dough with a moist cloth and allow it to rest for 30 mins to 1 hour.
After 1 hour, knead the dough once again and divide the dough into small equal proportionate balls. Take each ball and roll them into a circle of 2 and 1/2 diameter. Repeat the same procedure with all the dough balls.
Heat oil in a heavy bottomed vessel. Take small portion of dough and drop it into oil. It should steadily come up which is an indication that you are good to go.  Take each rolled puri and fry it in oil. Gently nudge the puri with a slotted spoon when it puffs up. Gently turn it to the other side and fry it. Your luchi will be in pale white in color or slightly brownish if you are using whole wheat flour. Transfer it onto a kitchen napkin and squeeze the excess oil. Serve hot with any dry or gravy based curry.
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I served mine with Rajma Sprouts Masala... This recipe is in queue.
Check out curries on Aathidhyam here...

My Notes:
1) You can use 2 cups of all purpose flour. Being a health freak and lover of green tea, I chose 50% all purpose flour and 50% whole wheat flour.
2) You can avoid using Jeera, I just used it for slight flavor.

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6 Rechargers:

  1. This is again something different! Hope u took for ur colleague and he enjoyed it :)

  2. Thank you ...

    Yea I did take it for him and all he said that it reminded him his home...he had almost like 6 and took 2 home...

  3. Very inviting & delicious pooris......................



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