← Nouns Cooking · Indian

Ingredients

• 250 g plain flour (maida)
• ½ tsp Salt
• ½ tsp Sugar (optional)
• 2 tbsp ghee (or oil)
• 120 ml lukewarm water, about
• neutral oil, for deep frying

Method

1. Mix the flour, salt and sugar, then rub in the ghee with your fingertips until the flour holds together when squeezed.
2. Add water gradually and knead for 5 min into a smooth, firm but pliable dough. Cover and rest for 20 min.
3. Knead briefly, divide into 20 small balls and keep them covered. Smear a drop of oil on each and roll into thin 8–10 cm rounds, without flour if possible.
4. Heat 5 cm of oil in a deep pan to 180°C (350°F): a pinch of dough should rise immediately.
5. Slide in one luchi and press it gently under the oil with a slotted spoon; it should puff up in seconds. Flip and fry for 10–15 seconds more, keeping it pale, not brown.
6. Drain on paper and serve hot.

Tips

• Rolling with oil rather than flour keeps the oil clean and the luchis white.
• If they don’t puff, the oil isn’t hot enough or the rounds have thick spots or tears.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen