By Shireen Jamooji
What is an Indian meal without bread? And for Bengali food, there's nothing that beats a delicious, fluffy luchi. These fried breads are made from all-purpose flour, water, salt and ghee to fry in, that's it! But with the right tips, you can make them perfect every time.
Rub the ghee into the flour for flakier luchis.
Add half a teaspoon of sugar along with the salt for a more complex taste.
Use warm water to mix into your dough, it will activate the gluten faster for a smooth dough.
Knead the dough until its firm and smooth.
Let the dough rest in a covered bowl for 30-60 minutes for a better texture.
When rolling out the luchis, make them flat and even, and avoiding adding extra flour as it will burn
When frying the luchis, don't overcrowd the pan, and press then gently to get them to puff.