Mix the maida with salt first and then add water enough to knead the dough. Then add moiyan.

Knead it for at least 15 minutes and let the dough rest for 15 minutes. Make small balls out of it after greasing your palm.

Roll out the balls thin. The more you thin them out the fluffier maide ka luchi will be. For atta it should be rolled bit thick or fat. Deep fry them after the refined oil in the kadhai is sufficiently hot. Serve hot!