This namakpara recipe brings out crispy, salty, ajwain-flavoured diamond-shaped Indian fried snacks. This snack can be enjoyed with tea, coffee. You can also keep it as a party starter snack.
In a large bowl, combine the flour, semolina, salt and ajwain. Mix well using your hands or a wire whisk.
Description - Step 2
Add Ghee
Pour the melted ghee into the flour mixture. Rub it into the flour using your fingertips for about 2 minutes, until the mixture resembles crumbs. This helps give your Namak Para the perfect texture, just like a flaky and crispy club kachori.
Description - Step 3
Check Dough Consistency
Take some flour mixture and press it between your palms. It should hold its shape without crumbling, indicating the ghee is well incorporated.
Description - Step 4
Knead Dough
Start adding the water little by little, kneading as you go, until you get a firm dough. You may need around 1/2 cup water, but adjust based on the flour. Knead the dough for 4-5 minutes.
Description - Step 5
Rest Dough
Cover the dough with a damp cloth or paper towel and let it rest for 20 to 30 minutes.
Description - Step 6
Roll Out Dough
Divide the rested dough into two equal parts. Using a rolling pin, roll each part into a rough circle about 1/4-inch thick.
Description - Step 7
Cut Dough
Using a sharp knife or pizza cutter, cut the rolled dough into diamond shapes. First cut vertically, then horizontally at an angle to get the diamond pattern. You can also cut squares or rectangles using a crinkle cutter.
Description - Step 8
Fry Namak Para
Heat oil for deep frying in a wok or kadai on low-medium heat. To check if the oil is ready, add a small piece of dough; it should rise to the surface quickly. Fry the Namak Pare in batches for 6-7 minutes until crisp and golden brown. Remove using a slotted spoon.
Description - Step 9
Drain and Cool
Transfer the fried Namak Para to a plate lined with a paper towel to absorb excess oil. Allow to cool completely before storing in an airtight container. The Namak Pare will stay fresh for 2-3 weeks at room temperature.
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Indian
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