Luchi ("Poori")

Traditionally pooris are made out of whole wheat flour and luchis (pronounced loo-chees) are made out of all purpose flour. But I will be making luchi with mixture of whole wheat and all purpose flour.

To prepare for 4 persons

- 2 cups of all purpose flour
- 1 cup of whole wheat flour
- Pinch of salt
- Half of veg,oil or 3 tbsp clarified butter(ghee)
- Water for kneading

Incorporate the oil with the flour. It should be evenly mixed.
Pour water little by little until it turns into dough, knead the dough until it does not stick and feels smooth.
Form small balls, size of little smaller than golf balls.

To fry

- 1 1/2 cups of veg.oil(not olive oil)
- Deep pot to fry in or small wok

The oil should be hot. As the oil is heating, roll out each luchi on a wooden board. (This is done by flattening each small ball into a flat disk - usually with a wooden roller). If it sticks dust some flour and then roll. Once the oil heats up (to test the temperature of the oil, insert the back of a wooden spoon and if you see tiny bubbles circling it then the oil is hot enough) put each rolled out luchi in the oil and press it lightly with a slotted spoon. You will notice the luchi will puff up. If it does not that means oil has not reached right temp - or the dough rolled out is too thin.
Serve hot with prepared veg. or meat.