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Sooji luchi / Semolina luchi

 

Lot of festivals around on corner. And who wants to have the same, boring foods during festival days. Festival foods can be interesting and can be enjoyed in some newer form.

 

 

That’s why I am sharing a new form of luchi with my friends. Luchi is also known as puri or poori. These are obviously a deep fried stuff. And they can‘t be ignored during festival season.Luchi is an important breakfast dish in every Bengali house. Bengalis consider luchi as an important part of their life and they can have these any time, even without occasion.

 

 

Luchi can be made using all-purpose flour or whole wheat flour. But these luchies are made with semolina or sooji.  Fortunately I found this recipe in a Bengali forum around 3 years back. Immediately I ran into my kitchen and tried these out. My mother in law loved these luchi. Since then, these have become regular breakfast stuff in my house.

 

 

Not only in festival season, you can make these for breakfast and give your kid or hubby in tiffin box. It is best to have these luchies with niramish aloo dum or cholar dal. we love to have these with alooer chorchori.

 

 

 

 

 

Print Recipe
semolina luchi
Cuisine indian
Prep Time 35 minutes
Cook Time 10 minutes
Servings
luchies
Ingredients
Cuisine indian
Prep Time 35 minutes
Cook Time 10 minutes
Servings
luchies
Ingredients
Instructions
  1. Combine semolina, salt, baking powder & hing in a mixing bowl.
  2. Add oil and rub with semolina mixture.
  3. Add warm water and knead into a soft dough.
  4. Cover it and rest for ½ an hour.
  5. Heat oil in a wide pan or kadhai.
  6. Make eight equal portion of the dough.
  7. Using all-purpose flour roll the luchies.
  8. When oil is hot (not smoking hot) deep fry the poories one by one in high flame.
  9. Fry rest of luchies.
  10. Enjoy.
Recipe Notes

 

While rolling the luchies, keep covered the rest of the dumplings.
Don’t keep the dough uncovered even for a second.

 

 

 

aloo er chorchori

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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