Bengali Luchi Recipe -use the Science of Vaporization of Water

Luchi is a very favourite Bengali recipe which is made of dough. This simple food is made with the principle of vaporization of water. It's very testy and you can take it with curry or fried potato or even with jam or suger.

" 1 cup all-purpose flour
" 2 - 4 small pieces (roughly 1/4-inch squares) of butter
" 1/4 teaspoon salt
" 2 teaspoons water
" 1/2 quart sunflower oil (for deep frying)

In a large mixing bowl, put the flour, and put the butter and the salt.

Mix the flour and butter by hand for a minute or so till the butter is incorporated.

Add the water a little at a time, kneading the flour till a firm, smooth, pliant dough is obtained.

Let the dough sit for 30 minute.

On a greased countertop, use a rolling pin to roll the dough into an even sheet about 1/4" thick. If you have a pasta roller, that can also be used.

Use a 3" round cookie cutter to cut out as many discs of dough as possible. Knead up the remaining dough and repeat.

In a wok or 8" frying pan (round bottom is best), put at least 2 inches of some kind of light oil (canola or sunflower).

When the oil is smoking hot, put the discs in one at a time, use a metal slotted spoon to push down and immerse the dough disc. It should start puffing in a few seconds. When fully puffed, turn it over, lightly brown the other side for a few seconds and take out onto a kitchen towel to drain the excess oil.

Now your Luchi are ready to eat. You may eat this with any curry or fried potato or jam as you wish.

This is a simple use of vaporization of water. When you put the luchi in hot oil, then the water inside the dough vaporized and try to come out. And it causes the luchi to puff.