Bengali Luchi

Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.

Let the dough rest for 15-20 min

Pinch the dough and roll thin poories

Heat the oil in a kadhai and deep-fry the luchi on a medium flame, till it puffs up and turns brown in colour from both the sides.

Drain on an absorbent paper.

Serve immediately with a vegetable or a curry of your choice.