How to make it
7 steps. Take it one step at a time.
Combine the all-purpose flour, salt, sugar, and ghee
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and ghee (or oil).
Rub the ghee into the flour
Rub the ghee into the flour with your fingertips until the mixture resembles breadcrumbs. This process (moyen) is crucial for a soft texture.
Gradually add warm water
Gradually add warm water and knead into a smooth, firm, and non-sticky dough. Cover with a damp cloth and let it rest for 20 minutes.
20 minDivide the dough
After resting, divide the dough into small, equal-sized balls (about the size of a lemon). Grease your palms and rolling pin with a little oil.
Roll each ball into a thin, even circle of about 4-5 inches
Roll each ball into a thin, even circle of about 4-5 inches in diameter. Do not use dry flour for rolling; use oil instead.
Heat oil in a kadai or deep pan
Heat oil in a kadai or deep pan to 350°F (180°C). Slide the luchi carefully into the hot oil. Gently press it with a slotted spoon so it puffs up. Flip and fry the other side for a few seconds. It should remain white and not turn brown.
Drain on paper towels
Drain on paper towels and serve immediately with potato curry (Alur Dom) or Cholar Dal.
A little kitchen wisdom
Luchis should be pale white in color, unlike whole-wheat puris which are browned. The key to a soft luchi is the 'moyen' (shortening) and kneading with warm water.
