13 years ago
Bengali Fried Breads (Lucchi) Recipe
1 cup (125 g) flour
1/2 teaspoon salt
1 tablespoon fine semolina
1 teaspoon fennel seeds, dry-roasted in a skillet and ground
1 tablespoon oil
1/4 cup (60 ml) water
Ghee or oil for deep-frying
Sift the flour and salt into a large bowl, add the semolina and fennel seeds and mix well. In another bowl, combine the oil and water and mix together with the dry ingredients. Knead well to make a smooth dough, adding more water if necessary. Cover the bowl with a cloth and set the dough aside for 15 minutes.
Divide the dough into eight balls, flatten slightly, then roll them out in the shape of disks that are 4 to 5 in (10 to 12 cm) in diameter.
Heat the ghee or oil in a wok until very hot, then deep-fry the breads, one at a time, flicking the hot ghee or oil over the top so that it puffs up. Turn and cook on the other side until golden brown.