Laccha 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. Take refined flour in a large bowl, add ghee, carom seeds and salt and mix well. Add sufficient water and knead into 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. 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.
3. 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.
4. Heat sufficient oil in a kadai, slide in the strips into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
5. Cool down to room temperature and serve or store in an airtight container and serve as required.