Difference between Poori and Luchi?
The difference between poori and luchi is that poori uses whole wheat flour and luchi uses all-purpose flour. But, the preparation technique is exactly the same. Growing up, luchi was common on special occasions like birthday celebration or weekend breakfast.
Key Notes:
LUCHI DOUGH
The tricky part is the foundation of the dough. Mix the flour with salt, sugar and oil until it’s crumbly and a little bit of the mixture holds shape. If it doesn’t hold the shape, pour a little bit more oil and mix again. After that, you have to add water to form a supple, soft dough, but make sure you add water in intervals as you might need more or less. Letting the dough rest allows the gluten to relax and that makes it easy to roll out.
ROLLING LUCHI
Now, I am no expert in rolling dough to perfect circles. I just keep in mind to roll it evenly so that the air circulates and the luchi puffs up evenly when dropped in the hot oil. Keep it mind rolling from center to outward, rotate and repeat. Rubbing a little oil on the dumpling helps to roll it out. I personally prefer dusting just a little bit of flour instead of oil.
FRYING LUCHI
When you are frying, make sure the oil is very hot but not smoky hot. If it’s not hot enough, the end result will be an oily, not evenly puffed luchi. I just dip the end of a wooden spoon or a tiny pinch of the dough to test the oil. If I see bubbles, the oil is ready. If you have someone to help you fry while you roll, it will be quick. If not, roll all the dumplings and layer on a parchment paper before you start frying. Once you slide the luchi in hot oil, gently press it with the back of the slotted spoon. It helps the air to pass through evenly. If you follow all these key points, chances are that your luchi will puff up beautifully and taste flaky. But don’t feel bad if a few of them don’t puff evenly, it will still taste amazing.
You can pair luchi with several dishes, but my favorites are Ghugni or Kosha Mangsho along with a cup of tea!
