Luchi- Bengali's Favorite

Ingredients
All purpose flour (Maida)-2 cups, Carom seeds (Jowan/Ajwain)-1teaspoon, Sunflower oil (Sada tel)-For deep frying, Salt-1/2 teaspoon, Water-1 1/2 cup

How to make
Take the flour in a big bowl, carom seeds, salt and 2 tablespoon of oil
Mix the ingredients well to form a sandy mixture. Pour in half the water and knead the dough to almost dry
Then again pour the other half of water and knead well

If you feel the dough is not sticking to your palm, then its ready. Keep the dough for about 40mins covered with a wet muslin cloth

Divide the dough into 20 small balls, dip half the balls in oil for lubrication and roll the balls to 4-5 inch diameter circles

Heat oil for frying in a deep wok till smoking hot. Reduce the flame and slide in the rolled out poori. Press the luchi, while frying with the back of a slotted spatula, this helps in making the luchis fluffy. Take out of flame and place in a colander to let the luchis drain out the excess oil

Serve with any thick gravy curry.