Luchi recipe (puri) скачать в хорошем качестве

Luchi recipe (puri)

This dish is a staple of celebration breakfasts, festive feasts, and monsoon comfort food. Unlike other Indian breads like Roti or Naan, Puri does not require yeast or baking powder; it relies entirely on steam trapped within the dough to rise. The Recipe Profile Taste: Mildly nutty (from the whole wheat), savory, and rich. Texture: A delicate balance of a crisp, fragile exterior shell and a steaming, soft interior. Difficulty: Moderate (requires mastering the frying temperature). Dietary: Vegetarian (Vegan if fried in oil; not vegan if fried in Ghee). Ingredients (Yields: 12–15 Puris) Whole Wheat Flour (Atta): 2 cups (The primary base; do not use all-purpose flour/Maida unless you are making the Bengali variation Luchi). Semolina (Sooji/Rava): 1 tbsp (Optional, but highly recommended for staying crispy longer). Oil or Ghee: 1 tsp (For the dough) + ample amount for deep frying. Salt: ½ tsp (or to taste). Water: Approx. ¾ cup (Add gradually; the dough requires less water than Roti). Carom Seeds (Ajwain): ½ tsp (Optional, for digestion and aroma). Step-by-Step Method 1. Make the Dough (The most critical step) In a large mixing bowl, combine the flour, semolina, salt, and carom seeds. Add the teaspoon of oil/ghee and mix it into the flour with your fingers until crumbly. Gradually add water in small increments. Knead firmly. Texture Goal: You want a stiff and tight dough. If the dough is loose or sticky (like Roti dough), the puri will soak up too much oil and won't hold its shape. Cover with a damp cloth and let it rest for 20 minutes to allow the gluten to relax. 2. Rolling Divide the dough into small, lemon-sized balls. Smooth them out between your palms to remove cracks. Crucial Tip: Do not use dry flour for rolling. Instead, lightly grease your rolling pin and board with a drop of oil. Dry flour will burn in the hot oil and turn it black. Roll the balls into discs of medium thickness (approx. 3-4 inches wide). They should not be too thin (like a papad) or they won't puff, nor too thick or they will be doughy. 3. The Frying (The "Puffing" Technique) Heat oil in a deep wok (kadhai) over medium-high heat. Test the heat: Drop a tiny piece of dough into the oil. If it sinks, the oil is cold. If it rises immediately and browns instantly, it's too hot. It should rise steadily to the surface. Slide one rolled puri gently into the hot oil. Once it floats to the surface, gently press it down with a slotted spoon. This pressure forces steam to expand inside, causing the puri to balloon up. Flip immediately once puffed. Fry until golden brown on both sides (usually 30-45 seconds total). Remove and drain on paper towels. Serving Suggestions Puri is rarely eaten alone. It is the perfect vessel for scooping up: Classic Breakfast: Aloo Bhaji (spiced potato curry) or Chana Masala (chickpeas). Sweet Pairing: Halwa (semolina pudding) or Shrikhand (sweetened strained yogurt). Festive Thali: Served alongside Kheer (rice pudding) and pumpkin curry.#Puri #Poori #PuriRecipe #IndianFood #IndianCuisine #DesiFood #HomeMadePuri #AlooPuri #BreakfastGoals #VegetarianFood #VeganFood (If made without Ghee) #DeepFried #IndianSnack #FeastMode#Foodie #InstaFood #Homemade #CookingAtHome #Recipe #FoodPhotography