"Maida Poori (Luchi)”... Decade back (at some place even now) many delicious dishes like Chole, Cholar dal, Aloo Chorchori or Potato Curry with Kalonji or Nigella seeds, Chicken curries, Egg curries, Dum Aloo, Sheera etc. were usually served at some places with maida poories and they tasted delicious complimenting each other very well ... Trying to recreate those lost golden days back by serving some delicious dishes with Maida Poori … Yummilicious ….
** Poori’s are always a delight to have as a snack or even when served for bf, lunch or dinner. I have written so much about poori that I am sure all those who follow my Blog are well versed with the fact that I love them very much. Yep, they are my childhood sweet hearts and I relish them to date. I love my poori all blown up like a balloon and still enjoy piercing them with my index finger and watching the steam pass through. With changing times, I too have learned to curtail my desire of enjoying poori every weekend and now I prepare them say once in a month. Personally, I feel curtailing on the amount of relishing them is better than total ban. I as of now cannot think of abandoning them totally, so limitation is the key word for me. Also, when it comes to youngsters and children who love poories, we have to succumb to their pressure and prepare the same, while we are rewarded to see the joy on their glowing faces.
** Luchi or Loochi is actually a deep fried Indian bread known all round the globe as poori. It is a Bengali, Odissi, Assamese name for poori prepared out of Maida / APF. As these are prepared using Maida / APF they have not been prepared that much nowadays as nutritionist advice people not to consume Maida products. In southern pats it is much more famous as Maida poori which has also come to a close ban in the house by many people thanks to health promoters. Using Maida or eating Maida products is considered not good for health, as it is completely a starch product. Though Maida originates from wheat, it is a purified form of the same that goes through repeated process of milling and only starch content remains. That is the very reason why it is not considered good for health.
** Nowadays even biscuits, roti etc. are prepared using more of wheat or other flours to avoid Maida. I do not wish to get into health products as I am completely not aware what actually goes into other biscuits or if they are really healthy too. I for myself keep thinking of cutting down on oil, Maida or its products but somehow I fall short on my resolution many a times and end up preparing the same, and love to share them here. I have lot more combos of Maida poori along with some famous dishes that are served with them. For those who do not wish to use Maida you can always prepare them with wheat flour or with addition of some millet flours too or some mix and match in flours too. I am sharing the common link to poori section in my Blog at the bottom of the recipe, you can go through the same where there are many variations of poories prepared and posted.
** Here is the My Version of Recipe of Preparation of Maida Poori (Luchi) ….
** Ingredients :
Maida / APF : 1 heaped cup
Bombay Rava / Sooji / Rulav : 1 tblsp
Oil : 2 tblsp (hot)
Salt to taste
Oil for deep frying.
** In a large wide bowl add in the Maida, Bombay rava, salt to taste and mix them slightly. Now add in the hot oil and mix all together well. Sprinkle some water and bring the mixture to a crumble texture. Now add 2-3 tblsp of water and knead the mixture to dough. Keep adding little by little water as needed on to bring mixture to a tight dough consistency. Apply a little bit of oil on your palm and knead the dough well. Keep this covered aside for 20 minutes.
** Now knead the dough again and roll it into a long roll like rolling pin evenly. This always helps in getting even sized poori dough balls for rolling. With the help of a knife cut them into even sized cuts. Apply some oil on hand and spread a light hand on the cut pieces of dough. This ensures they do not dry up and also helps in rolling without dusting. For poori you can follow the dusting or non dusting method. I have avoid dusting and applied oil to rolling pin once before starting to roll out the poories.
** Roll out the each ball evenly into a 3.5 to 4 inch dia circle evenly. They should not be too thick or too thin, as both will not give desired results. The poori should be slightly thicker than the roti, that’s all and always should be evenly rolled for them to puff up well. With practice, you will learn to roll them evenly, If you are new to rolling of poories, I suggest you watch keenly when a neighbor or relative or your friend prepares them to get a first hand experience.
** While you start rolling the poori, keep a kadai / pan with plenty of oil on full heat, once it comes to smoking point, lower the heat to medium and wait for a few minutes. Meanwhile, you can roll the poori and keep them ready to be deep fried. Once the required number of poori are rolled and ready check the heat level of oil in kadai. Never stack the rolled poori on each other as they may stick and unnecessarily cause problem. Keep them spread out on a plate for better access as you start to fry them.
** Note : For checking if the oil is hot enough, Just add in a pinch of the dough into the oil, if it hits the bottom and comes back sizzling the heat is correct for deep frying. If the dough does not bounce back and takes more time that means the oil is not hot enough and if it bounces back but comes out dark or burnt that means the oil is too hot. Always remember, the correct heat level throughout deep frying of poori is very important to get well puffed and well cooked poori.
** Now slide in one poori gently into the hot oil, once it comes back sizzling, keep pressing it gently on sides with little pressure with a long handled spatula that has holes in it, this enable the poori to blow up from within and puff up evenly and nicely. Once if puff up, wait for a few seconds and then gently flip it to cook on the other side. Wait for a few seconds for the other side to be cooked too, then again flip it back and after just 1-2 second gently remove it with the holed spatula allowing excess oil to drain back into the kadai.
** Place the drained poori on an absorbent paper for more of excess oil to get drained. Repeat the process with other rolled out poori by deep frying them exactly as before. Maintain the heat at the same temperature throughout the process of deep frying. It is very important to have constant heat. If you find the heat getting lesser just increase the temperature for some time and then lower it back to medium. Again, you will learn it on experience or watching keenly when someone you know well prepares the same.
** "Maida Poori (Luchi)” are done and ready to be served. I served them hot puffed with Mango Shrikhand (Amrakhand) and Khatta MeetHa Teekha Nendrabale Kele Gojju for Lunch and it tasted simply yumz. These poories can be served with any bhaji or side dish of your choice. Enjoy these poori fresh and piping hot direct from kadai when they are all blown up and nice with your family and friends. Children will love these very much. Though it is delicious when served hot, you can carry them in your lunch box too.
** Sharing below a common link to many of the Poori dishes in my Blog, you can choose any you want and go through the link for more information's ….
** For the “Mango Shrikhand (Amrakhand) Recipe, Please follow the link given below …
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.
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