Ingredients:
- 200 g maida (all-purpose flour)
- 4 g salt
- 10 g sugar
- 15 g vegetable oil/ghee
- 100–110 g hot water
- vegetable oil for deep-frying
Method:
Video: https://www.youtube.com/watch?v=qH1kB0u35dI
- Take maida in a mixing bowl, with salt, sugar, and oil/ghee. Distribute the oil evenly so that a fistful of flour when pressed together retains its shape.
- Add hot water little at time and be very careful about adding water. Do not add all 110ml since can lead to sticky dough. Add water while kneading the flour for 10 minutes. The dough may seem a little tacky at first, but it will come together in the end. Cover and rest for 30 minutes.
- When you are ready to roll the luchis out, heat vegetable oil in a kadai for deep-frying.
- Oil your rolling surface and rolling pin, and roll the luchis into flat discs of about 10 cm diameter.
- Carefully lower the luchi (one at a time if you are a beginner) into hot oil (oil temp: ~220°C). Press down gently and rotate to help it puff. Flip, and fry the other side.
- Drain from the oil and serve hot.