MAIDA - 3 CUP

firstly, in a large bowl take 3 cup maida.

1

KASURI METHI - 2 TBSP

add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp pepper powder, 2 tbsp kasuri methi, pinch hing and ¾ tsp salt. mix well.

2

HOT OIL - 2 TBSP

now add 2 tbsp hot oil and mix well.

3

HOLDS SHAPE

crumble and mix making sure the flour is moist.

4

WATER - HALF CUP

add water, as required and start to knead the dough.

5

TIGHT DOUGH

knead to a smooth and tight dough.

6

MAIDA - DUST

now pinch a ball sized dough and dust with maida.

7

ROLL UNIFORMLY

roll to thin thickness.

8

OIL - SPREAD

brush with oil and then dust with maida.

9

FOLDS SIDES

fold on sides and again brush with oil followed by dusting with maida.

10

FOLD SIDES

fold again and roll slightly.

11

FOLD SIDES

fold again to have good layers. make sure to brush with oil and dust with maida in every layer.

12

PERFECT LAYERS

cut into thick strips using a sharp knife.

13

DEEP FRY - HOT FLAME

drop into hot oil, keeping the flame on low.

14

GOLDEN BROWN 

fry on low flame until the nimki turns crispy and golden brown.

15

DRAIN OFF

drain off to remove excess oil

16

READY TO EAT

finally, enjoy crispy lachha namak para for a month when stored in an airtight container

17