processing of luchi. in 150 words
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Luchi is a deep-fried flatbread, originating from the Indian subcontinent, made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine. In Bengali cuisine (Bangladesh & West Bengal), luchi is made of plain flour (not wheat flour) and looks completely white. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a poori.
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Processing of luchi
Luchi is a deep fried flatbread. Originating from the ind
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