In a large bowl combine all-purpose flour and salt. Add the ghee (or oil) and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.

Gradually add warm water and knead to form a soft but firm dough. The dough should not be sticky. Once smooth, cover it with a damp cloth and let it rest for 15–20 minutes.

After resting, divide the dough into small lemon-sized balls. Press each ball gently between your palms and roll it into a 4–5 inch (10–12 cm) circle using a rolling pin. Use little oil to prevent sticking.

Heat oil in a deep frying pan or kadai. When the oil is hot (but not smoking), carefully slide one rolled dough into the oil. Use a slotted spoon to press gently so the luchi puffs up.

Once the luchi puffs and the underside looks light, flip and fry the other side. Remove when both sides are cooked. Do not let it turn dark brown — a pale, puffed appearance is ideal.

Drain excess oil on kitchen paper. Serve hot with dal, aloo sabzi or any curry of your choice.