Luchi (Deep-fried bread)

Sift the maida with the salt into a large bowl.
Add the ghee and 2/3 cup (135 ml) water and knead to make a soft dough.
Cover with a damp cloth and set aside for 30 minutes.

Divide the dough into 16 portions and shape into small balls. Roll out into 3-inch (7½-cm) rounds.

Place a nonstick wok over high heat and add the oil.
When small bubbles appear at the bottom of the wok, gently slide in one dough round at a time and cook, turning with a slotted spoon, until puffed up and pale cream in color.
Remove with the slotted spoon and drain on paper towels.

Serve Immediately