This is a traditional Indian bread made with flour and ghee that is deep-fried. As soon as it hits the oil, it should puff up.
- 150 g (1 cup) plain flour
- 1 tbsp clarified butter (ghee), melted
- 1 tsp salt
- vegetable oil, for deep-frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
In a large bowl, mix the flour, ghee and salt by hand for 1 minute or so till the ghee is fully incorporated. Add 1 tablespoon of water at a time to bring the dough together so it’s firm and smooth.
Cover the dough with a damp Chux or light cloth and rest for 30 minutes.
Divide the dough into lemon-sized balls (about 50 g each) and keep them covered under the cloth.
Heat the oil in a work or deep-sided frying pan to just below smoking point.
Lightly grease a work surface with oil and roll each ball to 10-15 cm in diameter and as thin as possible.
When the oil is just below smoking hot, add the luchi, one at a time, and use a metal slotted spoon to very lightly push down and immerse the dough in the oil. It should start puffing within seconds. When fully puffed, turn it over, cook the other side for a few seconds until lightly golden, then remove and drain on paper towel. Keep hot until ready to serve.
These are perfect to serve with Bengali goat curry.
Photography, styling and food preparation by China Squirrel.
This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.
This recipe has been edited by SBS Food and may differ slightly from the series.