Roll it and knead till it forms a soft but firm ball of dough.
Beat on it with your knuckles, till it's flattened, nice and springy to touch.
Slather the extra tbsp of oil all over the dough.
Cover it with a towel and keep aside of 15 minutes.
Making the Luchis
Heat oil till it's almost smoking, but should not smoke.
At this point, drop a tiny ball of dough into the oil. If it sinks, the oil is not hot enough. If it starts crackling and rises to the surface, it's ready.
Take a small ball of dough, about 1-1/2 inch thick, dip it in a little oil, and roll it gently into a thin flat disc. It should not be more than 4 inches in diameter.
Drop the rolled out dough in the oil.
Using the long handled slotted spoon, gently start pressing it as it starts frying.
It will start puffing.
Turn it over, and then press down with the spoon for 5-10 seconds.
Drain and transfer it to the bread basket.
Repeat till all Luchis are done.
Serve with side of Aloo Dum (recipe coming soon).
Recipe by The Lady 8 Home at https://www.thelady8home.com/luchi-puri-fried-indian-flatbread/