For the Spice-n-Pepper flavored luchi:
Add some salt, black pepper powder, white pepper powder, red chilli powder/chilli flakes along with a pinch of hing to the all purpose flour (maida).
Use warm water to make a soft dough. Knead well. Cover with a damp kitchen towel and keep aside for 30 mins. Don’t let the towel dry completely.
Take out small balls out of the dough and roll out with rolling pin to make small circles.
deep fry them in enough oil. Check the temperature of the oil. Try to keep it constant by keeping the flame medium low to medium high. You need to adjust the flame almost continuously. So don’t panic and stay calm. It actually needs loads of patience and practice. (seriously, Ask you mom!)