Luchi & Aloo Chenchki

Ingredients:

For the Luchis:

1. Refined Flour (all purpose) - 3 cups

2. Shortening: 2 tbsp refined oil

3. Water for making the dough as required

4. Ghee (clarified butter) or refined oil for frying.

For the Chenchki:

1. Potatoes 15 -20 medium sized cut into thin wedges

2. Mustard Oil - 3 tbsp

3. Dry whole red chilies cut into small pieces

4. Salt to taste.

Process:

Chenchki: Add the mustard oil into a wok and heat till smoking. Next add in the dry red chilies. Follow up with the potato wedges and saute for a while. Add in salt and cover with a lid. Stir occasionally and let the potatoes cook. When the potatoes are about half done pour in a cup or two of water, stir well and cover again with a lid. Cook till the water is dry and oil separates from the potatoes. Serve hot with Luchis.

Note: The mustard oil can be replaced with refined oil but will compromise on the taste for it.

Luchis: Mix the shortening into the flour and then gradually add water to make a dough of medium consistency. Let the dough rest for about 15 to 20 minutes covered with a wet cloth. Cut the dough into small roundels and with the help of a rolling pin make flat round presses (as thin as possible). While rolling you may use a drop or two of oil to ease out the rolling process.

 

  

 

Avoid using dry flour to roll the balls. Heat pure ghee (clarified butter) or refined oil in a small karai. Put the presses in the hot oil and press lightly with a skillet to help them puff up like a ball. Invert them to cook the other side. The upper skin of the Luchi balls should be paper thin. Take care to keep them white and not over cook. The entire process takes about 5 seconds for each side. Drain the oil and serve with Chenchki.

Note: The ubiquitous Indian Puri and Luchi are essentially similar with the difference that while the former is made of whole wheat atta (flour) and is reddish, the latter is made of maida (refined flour) and is white. Puris are found throughout the Indian subcontinent while Luchis are only found in the sweetest part of India, in Bengal.