Rays

4 servings

20 minutes

Luchi is a traditional Indian dish loved in many regions of the country. These airy, crispy flatbreads made from flour and ghee have a rich aroma of clarified butter and a subtle, slightly salty taste. Their delicate texture makes them an ideal complement to spicy curries or thick vegetable stews. Historically, luchi has been an important part of Indian breakfasts and festive meals. The preparation process requires skill: the dough is rolled into thin circles and then fried in hot oil where they miraculously puff up into airy pillows. Luchi is served fresh and hot, accompanied by spicy chutneys or aromatic gravies. It is not just a dish but a whole gastronomic ritual that creates an atmosphere of comfort and tradition.

Energy value per serving

• Calories: 195.9
• Proteins: 3.5g
• Fats: 8g
• Carbohydrates: 28.1g

Ingredients

• Wheat flour: 1 glass
• Ghee: 1.5 tbsp
• Salt: 0.5 tsp
• Water: 1 glass

Cooking steps

1. We measure the flour in a small bowl.

   Required ingredients:

   • Wheat flour: 1 glass

2. We measure the ghee and start mixing it with flour until we get a uniform powdery mixture – we incorporate the ghee into the flour, kneading and rubbing everything in our palms. At this stage, you will already feel the pleasant aroma of melted butter. We add salt.

   Required ingredients:

   • Ghee: 1.5 tablespoon
   • Wheat flour: 1 glass
   • Salt: 0.5 teaspoon

3. Slowly add water and knead the dough. The amount of water may vary slightly depending on the flour you use. The dough should be smooth, uniform, and soft.

   Required ingredients:

   • Water: 1 glass

4. We divide the dough into small pieces slightly larger than a walnut and slightly smaller than a small tomato, and make balls from them.

5. Roll the balls into neat circles with a rolling pin, greasing the table surface with a little ghee beforehand; it's also better to grease the rolling pin with ghee. Do not use flour for greasing, as it may burn during frying.

   Required ingredients:

   • Ghee: 1.5 tablespoon

6. We take a deep pan, preferably a kadai or wok, pour in vegetable oil, and wait until it heats up enough to start barely smoking.

7. We carefully place our first dough circle in the oil and watch what happens with a slotted spoon in hand. After just a few seconds, maybe 10-15, the dough will start to puff up; when it does, flip it to the other side, wait a little longer, and take it out. The dough should be cream-colored.

8. First, it's better to place them on a napkin or paper towel to absorb excess fat, and then transfer them to the dish you will serve at the table.