Back to 20 servings dough 2 cups all-purpose flour (maida), sifted 0.25 cup wheat flour (atta), optional, for a slightly nuttier flavor 0.5 teaspoon salt 1 teaspoon sugar, optional 2 tablespoons ghee, or oil, plus extra for oiling 0.75 cup warm water, added gradually, you may not need all of it frying 3 cups vegetable oil, for deep frying 1 tablespoon ghee, added to the frying oil for flavor
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1 Step 1: Sift the maida, atta (if using), salt and sugar into a large bowl. Rub in the 2 tablespoons ghee with your fingertips until the mixture is crumbly and holds its shape when pressed.2 Step 2: Add the warm water a little at a time and knead for 8 to 10 minutes into a firm but soft, smooth dough that no longer sticks to the bowl. Grease the dough lightly with oil, cover with a damp cloth and rest for 30 minutes.3 Step 3: Divide the dough into 20 equal portions and shape each into a smooth ball about 2 inches across. Keep the balls covered while you work.4 Step 4: Lightly oil one ball, flatten it on an oiled rolling board, and roll it into a disc about 4 inches across, not too thick. Roll with minimal pressure; over-rolling prevents puffing. Keep rolled luchi separated so they do not stick.5 Step 5: Heat the oil with the 1 tablespoon ghee in a kadai or deep pan over medium-high heat until hot, about 350°F (175°C). Test with a small piece of dough; it should rise steadily and sizzle.6 Step 6: Slide one disc into the centre of the oil. Press gently with a slotted spoon or spatula and keep splashing hot oil over the top so it puffs fully, about 10 to 15 seconds.7 Step 7: Flip the luchi and fry the other side for 15 to 20 seconds more. Keep the heat steady and pull it out while the surface is still pale cream, not golden brown.8 Step 8: Drain on kitchen paper and fry the rest in small batches the same way. Serve immediately while hot and puffed.getsaucepan.com/r/2f51c24d-797e-5f6c-99ab-3e3f108ff9c5
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