After my Kolkata trip, I was bound to try some of the interesting dishes at home. Well, mom beat me to it and in her sneaky effort of making chana dal interesting, one Sunday brunch included chana dal with luchi, the crispy fried Bengali pooris that we had for breakfast at The Oberoi Grand.
Ingredients
- Maida: 2 cups
- Sooji/ Semolina: 1/2 cup
- Salt: A pinch
- Desi Ghee: 2 tbsp
- Oil: To fry
Method
- Sieve Maida and Suji, add salt and desi ghee, mix it well
- Add water to make the dough
- Keep it aside for half an hour
- Take small portions of the dough and roll them
- Heat oil in a pan, fry rolled luchi, and serve hot with dal
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