How to make Laccha Namakpara- Sk Khazana -

Deep-fried savoury layered flour fritters

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida) (मैदा), Ghee (घी)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Laccha Namakpara- Sk Khazana checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Poha and Onion Patti Samosa Jain Sweetcorn Bhajiya Risotto Rice Balls Bunny Buns

Laccha Namakpara- Sk Khazana

Laccha Namakpara- Sk Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Laccha Namakpara- Sk Khazana Recipe

  • Refined flour (maida) 2 cups + for dusting

  • Ghee 3 tablespoons + for brushing

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Oil to deep fry

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Cool down to room temperature and serve or store in an airtight container and serve as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.