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Luchi too oily? Mix 1 spoon into flour, it won't absorb oil, stays puffed for hours!
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News18•21-09-2026, 18:02
Luchi too oily? Mix 1 spoon into flour, it won't absorb oil, stays puffed for hours!
- •Add 2 tablespoons of semolina or 1 tablespoon of gram flour to 2 cups of flour to prevent luchi from absorbing oil and keep it soft.
- •Knead the dough firmly, not soft like roti dough; mixing 1 teaspoon of hot oil or ghee can make the luchi softer.
- •Do not leave the dough for more than 10-15 minutes after kneading, as it can become moist and absorb more oil.
- •When rolling luchi, grease the board and pin with oil instead of using dry flour, and roll to a medium thickness.
- •Heat oil well before frying; gently pressing the luchi with a spatula while frying helps it puff up like a ball.
Key Questions Answered
Mixing 2 tablespoons of semolina into 2 cups of flour helps absorb excess moisture, causing the luchi to absorb less oil and stay puffed up. Alternatively, you can use 1 tablespoon of gram flour.
You should keep the luchi dough for a maximum of 10 to 15 minutes after kneading. Leaving it for hours makes the dough moist and causes it to absorb more oil during frying.
Grease the rolling board and pin with oil instead of repeatedly sprinkling dry flour, as burning dry flour darkens the luchi. Roll it to a medium thickness, since rolling it too thin or too thick affects how much oil it absorbs.
