Luci / Poori
A deep fried Indian bread made with unleavened dough. The dough is divided into small portions which are then rolled into small discs and deep fried in hot oil to puff up.
Ingredients
- 3 cups plain whole wheat flour (atta)
- 1 tsp salt
- 1 tsp carom seeds (ajwain)- optional
- ΒΌ cup oil
- 1 cup water (may need more or less)
- oil for deep frying
Instructions
- In a bowl add the flour, salt, carom seeds and 1/4 C oil.
- Rub everything together for a few minutes. A portion of the long sausage shape mixture when pressed together in your palm should hold its shape.
- Add water gradually and knead to make a dough (neither too soft or too craggy).
- Add only as much water as needed. You may or my not need the whole cup of water.
- Cover and rest for 30 minutes.
- Divide the dough into two portions. Cover one portion.
- Roll out the uncovered portion of dough into a long sausage shape and divide into equal portions. Roll and flatten each portion between your palms and keep covered for later. Repeat with the other portion of dough. Keep all the portions (makes 16) covered until needed.
- Heat a pan with oil for deep frying.
- Lightly grease a portion of the dough and roll out into discs; neither too thick or thin.
- Roll out few discs at a time. Keep them covered but do not stack them.
- Check the oil is ready.
- Drop a very tiny ball of dough into the hot oil. If it rises to the surface immediately and doesn't brown, the oil is ready for frying. If the oil is too hot, reduce the heat and wait for a while to cool before frying.
- Gently lower a rolled out disc into the hot oil.
- Wait for it to rise to the surface. When it is halfway, gently press it down into the oil until it is puffed up.
- Flip and cook on the other side. Once the luci is puffed up and flipped over , it can be taken out . We like ours with a bit more colour so keep it for longer.
- Transfer the fried luci onto a tray lined with paper towels.
- Serve hot with a side dish.