In a bowl, mix together flour, salt and 1 tbsp of oil. Add the water slowly while bringing together the dough. You might need little less than half cup of water. Keep kneading till you have a tight yet elastic dough. Takes about 6 to 8 minutes.
Once that’s done, keep it covered while you take a kadai and pour the oil for deep frying.
Start by making small round balls from the dough, less than the size of a lemon.
Roll them one by one on a hard surface, preferably granite, marble or a wooden rolling board. Do not dust with flour, instead use very little oil from the kadai to grease the surface before rolling.
In the meanwhile, start heating the oil. During this process, also keep rolling the balls into small disc’s about 4 to 4.5 cm in size. Make sure they are very thin or else they won’t cook on the inside.
When the oil has become very hot, reduce the flame to medium and gently slide in a disc in the oil. Using a flat spatula or slotted spatula, press the luchi from top and sides to puff it up.
The minute it puffs up, turn it over. Cook it for a few seconds. Then quickly strain the oil with the help of the slotted spoon by bringing the luchi to the side of the kadai and then place it on a kitchen towel.
The temperature of the oil should be medium to high, somewhere in between,so that the luchi doesn’t burn but puffs up.
Serve hot luchi with a side of your choice.
In case you want to store the dough, keep it in an airtight container for a couple of days in the refrigerator. Take it out and bring to room temperature before rolling the dough.
The colour of luchi varies from completely white to off white and golden. You cannot have a luchi which is golden brown. So, the timing is extremely crucial.