2 cups all purpose flour
1 1/2 tablespoon of oil
1/2 teaspoon of salt
1 cup or enough water to make dough
Oil for deep frying
To the all purpose flour add oil and salt combine and slowly start adding water to form a dough. Let the dough rest for 30 minutes before making the luchis.
Divide the dough into 16 to 20 according the the size of the luchi desired. With the aid of some flour start rolling the divided dough into a round about 4 to 5 inches. Dust off the excess flour and gently drop it into hot oil. The oil needs to get hot enough that when you drop the luchi in it will come up immediately. Tap it gently on the top to make it fluff up, turn it over to cook the other side and remove.
Serve with Dals After making the dough I usually let it rest in the refrigerator, it makes it easier to roll the flat rounds.
