Namakparas can be flaky too. This recipe is the proof.
LACHCHA NAMAKPARA
Ingredients
2 cups refined flour (maida) + for dusting
3 tbsps ghee + for brushing
½ tsp carom seeds (ajwain)
Salt to taste
Oil for deep frying
Method
1. In a large bowl, add refined flour, ghee, carom seeds and salt and mix well. Add water and knead to a stiff dough. Cover and set aside for 10 minutes.
2. Divide the dough into 4 portions and roll each portion into a thin rectangle sheet. Brush ghee and sprinkle flour on top and spread it evenly.
3. Make a fold from both ends, bring the edges in the centre and press it gently. Brush a little ghee on top and sprinkle flour and spread it evenly. Fold from bottom and the top end and bring the edges to the centre.
4. Flip and roll into a thick rectangle sheet, brush ghee on top and sprinkle flour and spread it evenly. Bring one vertical side of the sheet to the centre and fold the other side overlapping the first one. Roll into a long sheet and cut into strips.
5. Heat sufficient oil in a kadai, deep fry the prepared strips till golden brown and crisp. Drain on an absorbent paper.
6. Store in air tight container and serve as required.
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