MAIDA - 3 CUP
firstly, in a large bowl take 3 cup maida.
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.
HOT OIL - 2 TBSP
now add 2 tbsp hot oil and mix well.
crumble and mix making sure the flour is moist.
WATER - HALF CUP
add water, as required and start to knead the dough.
knead to a smooth and tight dough.
MAIDA - DUST
now pinch a ball sized dough and dust with maida.
roll to thin thickness.
OIL - SPREAD
brush with oil and then dust with maida.
fold on sides and again brush with oil followed by dusting with maida.
fold again and roll slightly.
fold again to have good layers. make sure to brush with oil and dust with maida in every layer.
cut into thick strips using a sharp knife.
DEEP FRY - HOT FLAME
drop into hot oil, keeping the flame on low.
fry on low flame until the nimki turns crispy and golden brown.
drain off to remove excess oil
READY TO EAT
finally, enjoy crispy lachha namak para for a month when stored in an airtight container