Luchi Aldam or Puri aluchokha is a favourite item as a breakfast. I have improvised the soft non crispy Luchi or the thicker Atta variety i. e., the ubiquitous puri of North India.
Take maida flour three cups add a quarter cup suji add a pinch of baking soda and a pinch of baking powder add salt to taste.
Add three table spoon of white cooking oil mix them thoroughly add Luke warm water make the dough keep it for 2hrs. Then roll Luchi making sure it is not very thin, fry in oil. You get your Lupuri which is crispy and less on oil uptake as you have added baking soda. It is better than Luchi or Puri. Once you taste Lupuri you will forget Luchi or Puri. You can take with tea, alumatar, channamasala or Ali combat or aludam.
Good one.
ReplyDeleteMy brother adds kolai dal powder,and hing to make the dough.
We call it Biri kochuri.