Start by making the dough. Add 2 and ½ cups of all-purpose flour (maida), 2 tablespoon vegetable oil, and ½ teaspoon salt to a large mixing bowl.
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 firm dough. The consistency of the dough is important to get the perfect luchi. Make it tight as you would make for poori. Do not add water all at once otherwise, the dough can become sticky. Cover it 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.
Heat 4-5 cups of vegetable oil for frying in a medium-size deep karahi (deep pot) over high heat. Divide the dough into small lime size (1 inch) balls and press the balls between your palms slightly to make a circle.
Apply little oil and roll the dough ball into a 4-inch circle. Make 3-4 loochi in the same manner. Keep the rest of the dough balls covered with the moist cloth otherwise the surface of the dough will dry out.
When the oil is very hot, reduce the heat to medium. The temperature of the oil is very important for the luchi to puff up. It should be very hot. Slip loochi in the hot oil and gently press it using a strainer ladle or a slotted spoon until it fluffs up. Do not over fry. The color of the luchi is supposed to be white. If you fry it more, it will become brown in color.
Flip gently and fry on the other side as well. Remove it on a plate lined with a kitchen towel. Fry the remaining rolled loochi and then simmer the heat to low. Now roll another batch of 4-5. Once they are rolled, increase the heat again and heat the oil nicely. Reduce the heat to medium and then fry the next batch. Keep rolling and frying the luchi in the same manner.
The dough to make luchi should be firm like poori dough.Keep pressing the luchi with the back of a slotted spoon until it puffs up and then immediately flip it.You can fry the luchi in ghee instead of oil.