• Maida Flour – 2 Cups
  • Ghee (clarified butter) – 2 Tbsps
  • Salt – 1/2 tsp
  • Water – 1 Cup or as needed
  • Oil – For Frying


Sift the flour into a parath or a large mixing bowl. Make a well in the centre and add the ghee and salt and mix it all up. Gradually add the water, and knead well to make a firm but pliant dough. Let the dough rest for about 30 mins.

This dough will make about 25 – 30 luchis.

Heat oil in a karahi to fry the luchis. The oil must be hot. If it is cool the luchis will not puff up.

Grease the rolling surface. Divide the dough into 25 or 30 balls. Roll out one ball at a time with a rolling pin into thin rounds. Place it in the karahi of hot oil. It will puff up. Turn to lightly brown the other side.

Remove with a slotted spoon to drain out the oil and serve. Luchis must be served and eaten immediately

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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