Lacha Matari / Khasta namakpare



1.5 cups maida/ all-purpose flour

1 tsp salt

1 tsp ajwain/carom seeds

1 tsp crushed pepper

2 tbsp oil

Water as required to knead the dough

Oil for deep frying


  • Firstly take maida in a broad bowl, add salt, ajwain, and 2 tbsp oil
  • Mix well and rub it with your fingers.
  • Add a few tbsp of water at a time and make a tight dough, cover the dough and rest it for 10 to 15 minutes.
  • Heat oil in a pan. Divide the dough into portions and make balls.
  • In a bowl mix 3 tsp cornflour with oil and make a thick paste. If you don't have corn flour you can use maida.
  • Heat oil in a pan. Roll each ball into a thin roti, smear it with a tsp of the prepared cornflour and oil paste, fold it into a square. Please check the above video for the process.
  • Roll the folded roti again into a rectangle chapati and cut into half-inch strips
  • Deep fry the lacha mataris in hot oil on a medium flame, till they turn crisp and golden brown.
  • Transfer the fried mataris on an absorbent paper.
  • Store in an airtight container once they come to room temperature.
  • Enjoy with  hot tea or coffee.


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