Add all-purpose flour, vegetable oil, and salt to a large mixing bowl (or parat).
Mix all the ingredients using your fingertips until they are combined and a crumbly mixture is made.
Add warm water little by little and knead to make a slightly soft dough (firmer than the roti dough but softer than the poori dough).
Cover the dough with a damp cloth and keep it aside on the counter for 20 minutes..
Knead the dough again for 3-4 minutes until it is very smooth. Divide the dough into small lime-size (1 inch) balls and press the balls between your palms slightly.
Apply little oil and roll the dough ball using a rolling pin into a 4-inch circle.
Slip loochi in the hot oil and gently press it using a perforated spoon or a slotted spoon until it fluffs up.
Flip gently and fry on the other side as well. Remove it to a plate lined with paper tissues.