Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, April 29, 2011


  1. Flour-2 cup
  2. Ghee/clarified butter/Oil-3 Tbs
  3. Salt-1/2 ts
  4. Sugar - 1/2 ts
  5. Warm water-around 1/4 cup (it may need more or less according to dough)
  6. Nigella seed- 1/2 ts
  7. Oil- for deep fry
  1. Take flour in a bowl, add salt, nigella seed and ghee/clarified butter, and mix them well so that ghee incorporated with flour.
  2. Now slowly  add warm water with flour and knead well to form dough. Knead the dough well to make it smooth. Divide the dough to small balls.
  3. Take one ball on the rolling board, spread some flour and roll it to a disk size roti. Make all the other ball in the same process.
  4. Now heat the oil in a pan to a little higher than medium flame (pan size should be deep so that luchi can be deep fried). When oil is heated enough put one luchi into it and gently press it with a spoon until it puffs up, then flip the side and fry  it to a nice golden color(don't fry it long otherwise it will be crispy), and take out  on a paper towel to soak the excess oil.
  5. Fry all the luci and enjoy it hot with any curry.

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