Namak para Recipe
Namak Para is a crunchy and salted snack made with all purpose flour. It is one of the favorite recipes of the Diwali season.
- All purpose flour (Maida) - about 2 & 1/2 cups
- Oil - 1/2 cup for dough and more for frying
- Salt - To taste
- carom seeds (ajwain) - 1/2 -1 tsp
- Mix 1/2 cup oil and 1/2 cup water in a kneading bowl.
- Add the carom seeds and salt.
- Keep adding the all purpose flour little by little while simultaneously kneading it. You will need approximately 2 & 1/2 cups of the flour to get a dough which is similar to the 'poori' dough in softness.
- Add little oil (about 1/4 tsp) and knead again to make it smooth.
- Cover the dough and let it sit for about 15 minutes.
- Heat oil in a pan. Keep on medium heat.
- Take about 2 & 1/2 " big ball of the dough. Roll it between your palms and press to flatten.
- Roll into a uniform, big circle which is a few millimeters in thickness.
- Cut into long rectangles with a knife.
- Deep fry on low-medium heat till a light golden color is attained. When frying, the heat intensity should be such that, the sizzling should continue, but the color should not change rapidly. It should take about 10 minutes for each batch to get nicely fried.
- Remove on a paper towel.
- Repeat with the rest of the dough.
- Allow the namak para to cool completely and then store in an air-tight container.