Luchi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare your workspace and ingredients

   Gather all your ingredients: 2 cups sifted maida, 1/2 teaspoon salt, 1/2 teaspoon sugar, 2 tablespoons vegetable oil, and about 1/2 cup warm water. Keep your mixing bowl, measuring cups, and measuring spoons ready. Also, have your rolling pin, a flat surface for rolling, kadhai/wok, and a slotted spoon within reach for later steps.

2. 02

   Mix dry ingredients

   In the large mixing bowl, combine the 2 cups of sifted maida, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar. Use your clean hands to mix these dry ingredients together thoroughly for about 30 seconds, ensuring everything is evenly distributed.

3. 03

   Add oil and rub

   Add 2 tablespoons of vegetable oil to the dry flour mixture in the bowl. Using your fingertips, rub the oil into the flour. Continue rubbing for about 2-3 minutes until the mixture resembles coarse breadcrumbs and you can form a loose ball when you press some in your palm.

4. 04

   Knead the dough

   Gradually add warm water, about 1 tablespoon at a time, to the flour mixture. Mix and knead with your hands. The dough should come together and be stiff, not sticky. You will likely use about 1/2 cup of water, but stop adding once the dough is firm and smooth. Knead for about 5-7 minutes until the dough is smooth and elastic.

5. 05

   Rest the dough

   Once the dough is smooth and stiff, cover the mixing bowl with a damp cloth or a plate. Let the dough rest at room temperature for at least 15 minutes. This resting period helps the dough relax and makes it easier to roll.

6. 06

   Portion and shape the dough

   After 15 minutes, uncover the dough. Knead it gently for another 30 seconds. Divide the dough into 16 equal small portions. Roll each portion between your palms to form a smooth, round ball, roughly the size of a small lime.

7. 07

   Roll the luchis

   Lightly grease your flat rolling surface and rolling pin with a tiny bit of oil (about 1/4 teaspoon). Take one dough ball and gently roll it out into a thin, round disc, about 4-5 inches (10-12 cm) in diameter. It should be thin but not transparent. Repeat this for all 16 dough balls, stacking them carefully with a tiny bit of oil in between if needed to prevent sticking.

8. 08

   Heat oil for frying

   Pour 3 cups of vegetable oil into your kadhai/wok. Place the kadhai on a high flame. Heat the oil until it is very hot, but not smoking. You can test if the oil is ready by dropping a tiny piece of dough; it should sizzle immediately and rise to the surface within 1-2 seconds. This usually takes about 5-7 minutes.

9. 09

   Deep fry the luchis

   Carefully slide one rolled luchi into the hot oil. As soon as it goes in, gently press down on the center of the luchi with the back of your slotted spoon. This helps it puff up. It will puff up almost instantly, within 5-10 seconds.

10. 10

    Flip and finish frying

    Once the luchi is puffed and lightly golden on one side (about 10-15 seconds), flip it over using your slotted spoon. Fry the other side for another 10-15 seconds until it is also lightly golden. The luchi should remain pale, not turn dark brown.

11. 11

    Drain and serve

    Carefully remove the fried luchi from the oil using the slotted spoon, allowing any excess oil to drain back into the kadhai. Place the fried luchi on a plate lined with paper towels to absorb any remaining oil. Repeat the frying process with the remaining luchis, frying one or two at a time depending on the size of your kadhai. Serve hot immediately.