Sift flour and salt into a large mixing bowl.

Add ghee to the bowl and mix until incorporated.

Make a well in the center and add warm water.

Gently mix the water and flour, kneading with your fingers.

Gradually add more warm water as needed until the dough becomes firm but soft and pliable.

Knead the dough for 3-4 minutes until smooth.

Cover the dough with a wet muslin cloth and let it rest for 15-20 minutes.

Divide the dough into 20 small, equal-sized balls.

Roll each ball into a 1/4 inch thick circle, about 3 inches in diameter.

Heat sunflower oil in a kadai or deep frying pan over medium heat.

Gently slide the rolled-out luchi into the hot oil, one at a time.

Fry for a minute on each side, until puffy and cooked.

Do not brown the luchis; they should remain white.

Remove with a slotted spoon and drain on kitchen paper.

Serve hot with Bengali Cholar Dal or Aloo Dum.