I use the food processor to knead this dough but it can be done by hand. Put all the above ingredients into a bowl (or the food processor) and add enough water to make a stiff and elastic dough. Make sure the dough is kneaded well or the luchis will not turn out soft. If the dough is not stiff, you will end up with very oily luchis.

Place the dough in a bowl, cover and allow to rest for about half an hour to an hour.

Divide the dough into pieces, rolling each into a smooth 1 1/2" ball. Roll each ball into a thin circle about 4' to 5" in diameter, using oil on the rolling pin and dough to ensure it doesn't stick. Do not use flour, as this will burn up in the oil and discolour the oil and the luchis when they are deep-fried.

Heat the oil in a wok (not till smoking point). Fry the luchis immediately, using your slotted spoon to gently press down the luchis as they are frying, to coax them to puff up. Once the luchis are beginning to just change coclour and are cooked, remove them from the oil and drain on paper towels.

Do not allow the luchis to brown. Also remember that the luchis will not cook if the oil isn't hot enough, and they will burn if the oil is too hot. Serve the luchis warm with a curry of your choice. This recipe make approximately 15 luchis.