Thursday, September 1, 2016

Phulko Luchi: Poori Recipe



The big Bengali breakfast could never be big without the wheatish golden fluffy luchi, the Bengali style Indian deep fried flat bread made of wheat flour, alu dum and sandesh that is typical of Bengali cuisine. Cholar dal made with Bengal Gram is the Bengali dal for any festivals. It is little bit sweeter kind of dish which complements the Radhaballavi best which goes well with Luchi.

The poori are a type of bread born from the encounter between different cultures that live in India. In the nineteenth century, the Muslims were able to observe that cooks the chapati, typically Mughal dish, once assimilated and prepared by cooks Hindus underwent a substantial change.

The fact chapati after being stretched thin as required by the original recipe was then fried in deep oil rather than being seared on the tawa, the heavy iron pot. In this way, the chapati had turned into poori, also known as luchi in the eastern part of India.

The balls should be spread pretty thin so that the poori swell in contact with the hot oil. In this case must be buffered and enjoyed immediately. If you plan to eat them after they are all fried, and maybe after taking a few pictures, you can knock a veil with a sheeter in this way will swell slightly and remain crisp and dry with abundant oil and hot when you get them cooked.

The puri, or poori, is an unleavened bread Indian non leavened, consumed mainly in India, Pakistan, Turkey and Bangladesh as before breakfast, snack or quick meal. It is also usually served along with other dishes vegetarian during ceremonial functions and as part of the offer to the gods in the prasadam. The word pure literally means bread in the Georgian language and comes from the word in Sanskrit pūrikā.

Puri is prepared using a mixture of flour Atta integral and salt, then extended through a rolling pin and fried in butter ghee or vegetable oil. In Pakistan and other parts of India like West Bengal and Uttar Pradesh, puri is usually prepared with Maida flour instead of the Atta. While frying the dough swells becoming slightly spherical. When it starts to become golden color, it is removed and served hot.



Ingredients:

6 cup all purpose flour
1 tsp sugar
3 tbsp clarified butter
Warm Water
Salt to taste

Recipe Method:

Sift the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using water make a stiff pliable dough. Cover the dough with damp cloth and set aside for 30 minutes.

Knead dough a little again stiff enough to roll without extra flour. Make small balls of the dough and cover them with damp cloth.

Take one ball of dough and dip a corner of ball in melted ghee and roll it. Repeat the same process to roll out all.

Heat plenty of oil in a deep frying pan until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it swells up like a ball. Flip the luchi over and cook the other side until light golden brown.

Serve hot with curries or vegetables.
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