makes
5
prep
15 minutes
cook
15 minutes
difficulty
Easy
makes
5
serves
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 150 g (1 cup) plain flour
- 1 tbsp clarified butter (ghee), melted
- 1 tsp salt
- vegetable oil, for deep-frying
Resting time: 30 minutes
Instructions
In a large bowl, mix the flour, ghee and salt by hand for 1 minute or so till the ghee is fully incorporated. Add 1 tablespoon of water at a time to bring the dough together so it’s firm and smooth.
Cover the dough with a damp Chux or light cloth and rest for 30 minutes.
Divide the dough into lemon-sized balls (about 50 g each) and keep them covered under the cloth.
Heat the oil in a work or deep-sided frying pan to just below smoking point.
Lightly grease a work surface with oil and roll each ball to 10-15 cm in diameter and as thin as possible.
When the oil is just below smoking hot, add the luchi, one at a time, and use a metal slotted spoon to very lightly push down and immerse the dough in the oil. It should start puffing within seconds. When fully puffed, turn it over, cook the other side for a few seconds until lightly golden, then remove and drain on paper towel. Keep hot until ready to serve.
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This recipe has been edited by SBS Food and may differ slightly from the series.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
