This recipe combines the flaky, multi-layered texture of a porota with the light, golden puff of a traditional Luchi. Maida (All-Purpose Flour): 2 Cups Salt: ½ tsp Cooking Oil: 2 tbsp (for dough) + extra for layering and deep frying Water: Lukewarm (as needed) Dusting: Extra flour for rolling In a large mixing bowl, combine 2 cups of Maida, ½ tsp salt, and 2 tbsp cooking oil. Mix thoroughly until the flour is crumbly. Gradually add lukewarm water and knead into a smooth dough
