Some days ago one of my friends, posted on FB how difficult it is to make a "phulko luchi", or if I can loosely say, "fluffy puris". He got quiet a few "likes" and people sympathized with him. Though I admit, its not easy to make one, but nonetheless, its not as difficult as it is made out to be. If its an art to make "phulko luchi" then I have mastered it and here's how!
Ingredients:
A handful of maida for each luchi you want to make
Oil
Lukewarm water
Little milk
Baking powder
Salt
Method:
Prepare fine dough with the maida, a spoon of oil, salt, lukewarm water and milk. Dont forget to add that pinch of baking powder. It is one tips of a "phulko luchi". Keep it aside for 2-3 hours in room temperature, unless it is too hot.
Just before making the "luchis", for another 5-10 minutes work on the dough to make sure it has the smooth texture.
Then make round (around 15 - 20 grams) pedha-size balls. Do not make them too large.
Roll them out into thin discs.
Don't make them too thin, or they might tear apart.
Use liberal maida during roll out. They should not be sticky.
Lot depends on how to make the dough and how its texture is. And also how you roll out the small balls of maida to thin discs.
Heat sufficient oil in a kadai (wok) in high flame. Remember, luchis require deep fry. Now here's another important tip: Heat the oil such that you actually see smoke coming out of it Then reduce the flame and wait for 1-2 minutes, unless the smoke stops. This is the perfect time to throw the discs right in the middle of the oil. Almost immediately, press the middle of the disc softly with a spatula (khunti). In 10-15 seconds you will find a "phulko luchi". Turn it upside down and fry for another 10-15 seconds and take it out quickly, before it burns in the hot oil. You can put the next one now.
But after doing around 3 such "luchis" you need to put back to high flame and wait for the smoke and repeat the process. The reason is, after the 3 luchis, the temperature of the oil has come down and it needs to be taken to that point which is just perfect for fry.
This is my umpteen times tried and tested recipe for "phulko luchi" and I can guarantee 90% luchis will be fluffy, if you have the right things in the right place.
Enjoy!
Ingredients:
A handful of maida for each luchi you want to make
Oil
Lukewarm water
Little milk
Baking powder
Salt
Method:
Prepare fine dough with the maida, a spoon of oil, salt, lukewarm water and milk. Dont forget to add that pinch of baking powder. It is one tips of a "phulko luchi". Keep it aside for 2-3 hours in room temperature, unless it is too hot.
Just before making the "luchis", for another 5-10 minutes work on the dough to make sure it has the smooth texture.
Then make round (around 15 - 20 grams) pedha-size balls. Do not make them too large.
Roll them out into thin discs.
Don't make them too thin, or they might tear apart.
Use liberal maida during roll out. They should not be sticky.
Lot depends on how to make the dough and how its texture is. And also how you roll out the small balls of maida to thin discs.
Heat sufficient oil in a kadai (wok) in high flame. Remember, luchis require deep fry. Now here's another important tip: Heat the oil such that you actually see smoke coming out of it Then reduce the flame and wait for 1-2 minutes, unless the smoke stops. This is the perfect time to throw the discs right in the middle of the oil. Almost immediately, press the middle of the disc softly with a spatula (khunti). In 10-15 seconds you will find a "phulko luchi". Turn it upside down and fry for another 10-15 seconds and take it out quickly, before it burns in the hot oil. You can put the next one now.
But after doing around 3 such "luchis" you need to put back to high flame and wait for the smoke and repeat the process. The reason is, after the 3 luchis, the temperature of the oil has come down and it needs to be taken to that point which is just perfect for fry.
This is my umpteen times tried and tested recipe for "phulko luchi" and I can guarantee 90% luchis will be fluffy, if you have the right things in the right place.
Enjoy!
