Luchi

What to get ready

• Flour 880 g
• Ghee 200 g
• Salt 20 g
• Sugar 32 g
• Oil 1.8 l
• Fennel seeds 16 g

Method

1. 1 Kneading white flour with ghee and warm water is the difference between poori and using whole wheat flour.
2. 2 Mixing ghee into the flour before adding water will make the cake soft and white, not chewy.
3. 3 Let the dough rest for 30 minutes under a damp cloth.
4. 4 Roll out to 2 mm thick, thinner than poori because the white dough expands more.
5. 5 Fry in oil at 185 degrees and gently press the pastry until it puffs up into a ball for 20 seconds.
6. 6 The cakes should be off-white, not brown; browning indicates the oil was too hot or they were fried for too long.

With an appliance

• Air fryer 30 min

  Replace step 5: spray oil evenly on both sides of the pastry, air fry at 200 degrees for 5 minutes, flip at the 3rd minute, and gently press in the first minute to make the pastry puff up while remaining off-white. Step 6: Use the pastry's color to check for doneness as before.