Puffed golden palmyra juice luchi

Directions

1. Carefully extract the pulp or juice from a ripe palm fruit, placing it in a clean container. ≈ 3 min
2. In a large mixing bowl, combine the flour, salt, and 15g of oil, and mix with your hands until the oil is well incorporated. ≈ 4 min
3. Gradually add the palm juice and knead until you have a smooth and pliable dough, adjusting the amount as needed. ≈ 10 min
4. Cover and let the dough rest for at least 30 minutes. ⏱ 30 min
5. Divide the dough into small balls, each about 16g, and then roll them out by hand. ≈ 10 min
6. Lightly oil the work surface and spread each ball into a circular shape, similar to a classic tart. ≈ 10 min
7. Heat a large amount of frying oil in a deep frying pan, at a temperature of over 200 °C. ⏱ ≈ 8 min
8. Place the luchi one at a time into the very hot oil, then drain them as soon as they are puffed up and golden brown. ≈ 2 min