Namak Para Recipe (crispy & flaky)

6 standard portions

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Ingredients

• 2 cups all purpose flour (maida, 260 grams)
• 4 tablespoons sooji (semolina, 56 grams)
• 1 teaspoon salt
• 1 teaspoon ajwain (carom seeds, can reduce to 3/4 teaspoon if you find the flavor too strong)
• 3 tablespoons ghee (melted, 45 ml (or use oil))
• 1/2 cup water (to knead the dough, around 1/2 cup (4 oz/120 ml))

Method

1. Take a large bowl, and to that add flour, sooji, 1 teaspoon salt and ajwain. Mix with your hands or a whisk.
2. Add 3 tablespoons of melted ghee (or you can also use oil) to the flour. Start mixing the ghee with the flour by rubbing it between your palms. This step is important for the flaky texture of the namak para so do this for 2 minutes. Once done, the dough should hold its shape when pressed between palm.
3. Now, start adding water, little by little and knead to make a slightly tight dough. I used around 1/2 cup water. Cover the dough with a damp cloth of paper towel and let it rest for 20 to 30 minutes.
4. Once the dough has rested, divide it into 2 parts. Using a rolling pin, roll the dough into a rough circle of 1/4-inch thickness (or you can make them thinner). Use a sharp knife (or pizza cutter) to cut them into diamond shape. Cut the dough vertically first and then cut horizontally at an angle. Use all the dough similarly to prepare your namak para.
5. Heat oil in a wok or kadai (about 2 inches of oil) on medium low heat. Once the oil is hot, drop the namak para into the kadai. Fry on low heat until they are golden brown in color. If you fry them on high heat they will not be crispy.
6. Once fried, take them on a plate or baking tray lined with a paper towel to soak any excess oil. Fry the remaining batches similarly. Let them cool down and then store in an airtight container at room temperature.