Luchi Parotta

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 that is neither too stiff nor too soft. Pro Tip: Use your knuckles to "punch down" and push the dough while kneading. Continue for 3-4 minutes until elastic. If the dough is too soft, add a bit of flour; if too firm, add a few drops of water. Coat the surface with 1 tsp of oil to prevent drying. Cover and let it rest for 45 minutes.

Shape the rested dough into a cylinder and divide it into 7 equal parts. Roll one ball into a thin Roti. Spread a thin layer of oil and sprinkle flour on top. Fold both sides inward, then fold from top to bottom to form a square shape (as shown in the video). Cover the squares and let them rest for another 5 minutes.

Dust a square piece with a little flour and gently roll it out, maintaining the square shape. Heat oil in a pan until very hot. Carefully slide the Luchi Porota into the oil. It should bubble and puff up immediately. Flip and cook both sides until they are a beautiful golden color. Drain on a paper towel to remove excess oil.

Serve hot with your favorite side dish—Suji Halwa, Chana Masala, or Chicken Curry with a squeeze of lime!