Step-by-step
1
firstly, in a large bowl take 3 cup maida.
2
add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp pepper powder, 2 tbsp kasuri methi, pinch hing and ¾ tsp salt. mix well.
3
now add 2 tbsp hot oil and mix well.
4
crumble and mix making sure the flour is moist.
5
add water, as required and start to knead the dough.
6
knead to a smooth and tight dough.
7
now pinch a ball sized dough and dust with maida.
8
roll to thin thickness.
9
brush with oil and then dust with maida.
10
fold on sides and again brush with oil followed by dusting with maida.
11
fold again and roll slightly.
12
fold again to have good layers. make sure to brush with oil and dust with maida in every layer.
13
cut into thick strips using a sharp knife.
14
drop into hot oil, keeping the flame on low.
15
fry on low flame until the nimki turns crispy and golden brown.
16
drain off to remove excess oil.
17
finally, enjoy crispy lachha namak para for a month when stored in an airtight container.
Video
Notes
- firstly, make sure to fry on low flame else the namak para will not turn crispy from inside.
- also, maida can be replaced with wheat flour as a healthy alternative.
- additionally, if the dough is soft then matri will not turn crispy and absorb oil while frying. so make sure to knead to a smooth and tight dough.
- finally, lachha namak para recipe tastes great when prepared crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/lachha-namak-para-recipe-layered-nimki/