Loochi

Anita Raina Kotwal

Ingredients:

Maida (plain flour) 500 gram

Oil to knead and fry

Salt to taste

Preparation:
To make dough, add lukewarm water, salt and few tablespoons of oil into the maida (plain flour). Knead well till the dough is very soft.

Let the soft dough rest for 30 minutes. Knead the dough again and divide into small dough balls. Apply oil to dough balls and cover with a damp muslin or kitchen towel. Let it rest for 10-15 minutes.

Apply a little oil to your palms and roll out the dough ball into the shape of loochi. You can also use a rolling pin if you prefer but do not use dry flour to help you roll. It is much easier to do it with your hands as the dough is quite elasticated and rolls back in when you use a rolling pin.

Once the dough ball is the shape of a loochi (circle or oval), fry it in very hot oil. Turn the loochi as soon as you put it in hot oil and take it out quickly. Loochi should not change colour and should not be crispy. Continue the process with other dough balls.

Serve with suji ka halwa and kehwa.