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Make Puffed Luchi in Pressure Cooker Using Just 1 Spoon of Oil
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News18•20-10-2026, 17:16
Make Puffed Luchi in Pressure Cooker Using Just 1 Spoon of Oil
- •Mix a pinch of baking soda, oil, salt, and sugar while kneading the dough so that the luchi puffs up like a balloon without deflating.
- •Add one to two spoons of semolina and give shortening with slightly warm oil to make the luchi crisp and keep it puffed for a long time.
- •Cover the dough ball with a white cotton cloth for half an hour before rolling out the luchis for best results.
- •Roll the luchi to a balanced thickness, ensuring it is neither too thick nor completely thin to achieve a proper puff.
- •Grease the inside of a pressure cooker, stick the rolled luchis to the walls, brush with oil, and heat on very low without the whistle for 3 minutes to make oil-free puffed luchis.
Key Questions Answered
You can make puffed luchi by greasing the inside of a pressure cooker with oil, sticking five to six rolled luchis onto the inner walls, brushing the top with a little more oil, and cooking on very low heat without the whistle for three minutes.
When kneading the dough, mix in a pinch of baking soda along with oil, salt, and sugar. Additionally, mixing sour curd or one to two spoons of semolina into the flour helps keep the luchi puffed for a long time.
After kneading the dough, you should cover the ball with a white cotton cloth and let it rest for half an hour before rolling and frying the luchis.
