Beautifully puffy luchis makes me nostalgic; they takes me back to Durga Puja and Diwali season when the sound of devotional music and smell of fire crackers fill the crisp autumn air. Amongst all things eaten with gusto, Luchis claim a special place in my heart and fill me with joy and while I am far away during this festive time of the year, I find myself a bit closer to home as I enjoy a few of these puffy delights that comfort me and make me smile.

Ingredients (serves 4-6):

• 2 cups of maida or all purpose flour and about 2 tbsp for dusting later
• 1/4 -1/2 tsp salt
• Oil; 1 tbsp for the dough and about 1.5-3 cups for deep frying depending on the width of the vessel that you are using (we want enough oil to fill about an inch of the vessel)
• 1/2 cup water + 2 tbsp of recently boiled water

Method:

• Add the salt to the flour and using a fork, mix well to combine.
• Add in the oil and using a fork, mix to distribute as evenly as possible.
• Making a well at the centre, pour in 1/4 cup of recently boiled water.
• Combining with the fork until the water has soaked into the flour, add another 1/4 cup to the rest of the dry flour and mix to combine and cool off the water slightly adding up to another couple of tablespoons gradually.
• Now, knead the dough thoroughly for a good few minutes until the dough is stretchy and soft; we want a bit of spring back when we press it gently.
• Cover the bowl and let it rest for at least 20 minutes; you can refrigerate the dough covered for up to 3 days or freeze in an air-tight container for a month.
• When you are ready to make your luchis, divide the dough into 15 gram balls (about the size of a little cherry tomato).
• Press into a disk and coating with flour, roll them until about 2 mm thick.
• Roll a few to have them at the ready and cover with a clingfilm so that they don’t dry out.
• In a deep pot, pour oil for deep-frying; we want enough oil to fill about an inch of the pot.
• When the oil is hot (about 200C or you can also add a small pinch of dough and if bubbles form and the dough floats up immediately, you are ready), add each rolled out luchi into the oil and push down with a ladle immediately until all of the surface is submerged in the oil.
• When the luchi puffs up after a few seconds, turn with a slotted spoon and using the ladle, pour a bit of the oil over the luchi and fry until beautifully golden on both sides.
• Lift carefully with the slotted spoon and place over some paper towels to absorb the excess oil.
• Fry all of the luchis and serve immediately with curries, fried vegetables or even with some rice pudding or carrot halwa and enjoy 🙂