Combine 250g flour, salt, sugar, and 2 tablespoons of ghee in a wide mixing bowl. Use your fingertips to rub the fat into the flour. Look for a sandy, crumbly texture that holds its shape for a second when squeezed in your fist. This coats the flour proteins, ensuring your luchis turn out melt-in-the-mouth soft instead of chewy.
Gradually splash in the lukewarm water, kneading as you go. Work the mixture for 5 to 8 minutes until it forms a smooth, semi-firm, and completely non-sticky dough. It should feel softer than puri dough but slightly firmer than roti dough, giving it the structure needed to trap hot steam.
Gather the dough into a smooth ball, coat it with a tiny drop of oil to prevent drying, and cover it with a damp kitchen towel. Let it rest undisturbed for 20 to 30 minutes. When you press a finger into the rested dough, it should feel relaxed and leave a gentle indentation, showing that the gluten has relaxed.
Divide the rested dough into small, cherry-sized balls (kanchis). Roll each portion between your greased palms until perfectly smooth and crack-free. Arrange them on a lightly greased plate; do not dust them with flour. This prevents loose flour from burning in your frying oil later.
Grease your rolling pin and board with a drop of oil. Gently roll each dough ball from the center outward into an even, 4-inch circle. Ensure the thickness is completely uniform from the center to the edges so that the bread expands into a perfect sphere rather than blowing out from a thin spot.
Pour neutral oil into a deep pan (kadai) on medium-high heat. Test the temperature by dropping a tiny scrap of dough into the oil. It should sizzle instantly and rise to the surface within 2 seconds without immediately turning brown. This sweet spot ensures the bread puffs up instantly without absorbing excess oil.
Gently slide a rolled dough disc into the hot oil. As it floats to the surface, gently nudge and tap the top with the back of a slotted spoon. Watch it balloon beautifully. Flip immediately and fry the other side for just 5 to 8 seconds. Remove and drain on paper towels, keeping them pale cream in color.
