Diwali is incomplete without savouries and this time I made this crisp and light Masala Kaju Namak Para. Crunchy and tangy, this deep-fried snack is the perfect tea-time munchy!
I started off making Namak Para to complement my Shankarpali (Shakkar Pare) but then I switched at the last moment to this Masala Kaju Namak Para. Much to my delight, everyone fell in love with it. It is the shape that catches the eye first and then of course, the taste.
In this recipe, I have used the traditional technique of adding hot oil (called moin) to the flour to get the Namak Para to puff up and be light. In addition, I created layers in the dough by folding the rolled dough twice and then rolling it again. There is no soda or no baking powder used in this recipe.
How is Masala Kaju Namak Para Different from the Regular One?
- There is no difference in the dough for both.
- The major difference is in the shape; the regular Namak Para are cut into a square or diamond shapes, while the Kaju ones are cut into half-moon.
- In addition, after frying, the Kaju Namak Para is tossed in a dry masala mix. I used a mix of Chat Masala and Chilli Powder, but you can try any mix of your choice.
Some Tips to Make Crisp Namak Para
To make crisp and light Namak Para, the dough is the key.
- The hot oil (called moin in Hindi) mixed into the dry contents creates the lightness that is needed as well as the crispness.
- In this recipe, I added a bit of semolina to the dough and that adds to the crunchiness and it helps retain the crispness for longer.
- I created layers in the dough by rolling it into a circle and then folding it twice to get four layers. I rolled this folded dough into a thick chapati before cutting it. These layers caused the Namak Para to puff when we fry it. Of course, the oil in the dough also helped.
- The oil should be medium hot and you have to let the Namak Para fry slowly in that. Each batch took 10 to 15 minutes to fry.
More Recipes for Crispy Crunchy Snacks
- Shankarpali | Shakkar Para | Diamond Maida Biscuits
- Jantikalu – Andhra Style Teekha Sev
- Chegodi | Chegodilu | Andhra Ring Murukku
- Kodubale – A Spicy Crunchy Munchy from Karnataka
How to Make Masala Kaju Namak Para
- Making the Dough
- To a large bowl or plate, add 1 cup maida (APF), 1 tbsp rava (semolina), 1 tsp lightly crushed ajwain (carom seeds), 1/2 tsp salt, and 1/4 tsp pepper powder. Pepper is optional.
- Mix the dry ingredients well.
- Heat 2 tbsp oil till it is very hot.
- Add the hot oil to the dry ingredients.
- Mix immediately with a spoon.
- Use your fingers to blend the oil into the flour so that you get a crumbly mix. If you take a small portion of dough and then fold your fingers into a fist, the flour will hold shape.
- Now gradually add about 1/3 cup water to the flour and knead the dough into a pliable dough. I needed 1/3 cup + 1 tsp of water.
- Shaping the Masala Kaju Namak Para
- Roll the dough into a ball and then roll it into a thick chapati/circle about 8″ in diameter.
- Fold the chapati in half and then fold it in half once again.
- Now roll this triangle into a 1/8″ thick layer (like a thick paratha). Use a light hand while rolling the dough, and ensure that the layer is not thin.
- Using a circle cutter (or a bottle cap like I did) of 1″ diameter, cut the rolled layer into half-moon shapes. This takes time and patience. 🙂
- Roll the dough into a ball and then roll it into a thick chapati/circle about 8″ in diameter.
- Frying the Namak Para
- In a kadhai, over medium flame, heat 1 cup oil. Use any neutral cooking oil suitable for frying; I used rice bran oil.
- To test the heat of the oil, add 1 namak para. It should settle to the bottom and sizzle there.
- Slide some of the Namak Para into the hot oil and let them fry.
- After 2 or 3 minutes, gently flip the namak para so that they fry evenly.
- Let the pieces fry till they are light golden brown.
- Using a slotted ladle, lift the fried para out of the oil and hold them over the kadhai for a few seconds so that the oil drains.
- Transfer the fried Namak Para to a plate or a dabba to cool.
- Repeat the process to fry all the pieces.
- Adding the Flavour
- Mix 1/2 tsp red chilli powder and 1/2 tsp chat masala. I used Kashmiri red chilli powder. I did not use any salt as chaat masala has a lot of salt.
- Add this masala mix to the fried para and toss with a gentle hand.
- Mix 1/2 tsp red chilli powder and 1/2 tsp chat masala. I used Kashmiri red chilli powder. I did not use any salt as chaat masala has a lot of salt.
Recipe for Crisp and Light Masala Kaju Namak Para
Crisp & Light Masala Kaju Namak Para (No Soda, No Baking Powder)
Masala Kaju Namak Para is a variant of the traditional Namak Para. The major difference is that we use the half-moon shape for the Namak Para, and additionally flavour them with red chilli powder and chaat masala after they are fried.In this recipe, I have achieved the flakiness and lightness using the traditional method of moin; that is adding hot oil to the flour. I have used no soda or no baking powder.
Equipment
- Bowl or Plate
- Wok
- Spoon
- Slotted Ladle
Ingredients
For the Dough
- 1 Cup Maida or APF (150 gms)
- 1 tbsp Rava or Semolina (10 gms)
- 1 tsp Ajwain or Carom Seeds (3 gms)
- 1/4 tsp Pepper Powder (Optional)
- 1/2 tsp Salt
- 2 tbsp Oil
- 1/3 Cup Water
For Flavouring
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Chaat Masala
For Deep Frying
- 1 Cup Oil
Instructions
Making the Dough
- To a large bowl or plate, add 1 cup maida (APF), 1 tbsp rava (semolina), 1 tsp lightly crushed ajwain (carom seeds), 1/2 tsp salt, and 1/4 tsp pepper powder. Pepper is optional.
- Mix the dry ingredients well.
- Heat 2 tbsp oil till it is very hot.
- Add the hot oil to the dry ingredients.
- Mix immediately with a spoon.
- Use your fingers to blend the oil into the flour so that you get a crumbly mix. If you take a small portion of dough and then fold your fingers into a fist, the flour will hold shape.
- Now gradually add about 1/3 cup water to the flour and knead the dough into a pliable dough. I needed 1/3 cup + 1 tsp of water.
Shaping the Masala Kaju Namak Para
- Roll the dough into a ball and then roll it into a thick chapati/circle about 8″ in diameter.
- Fold the chapati in half and then fold it in half once again.
- Now roll this triangle into a 1/8" thick layer (like a thick paratha). Use a light hand while rolling the dough, and ensure that the layer is not thin.
- Using a circle cutter (or a bottle cap like I did) of 1" diameter, cut the rolled layer into half-moon shapes. This takes time and patience.
Frying the Namak Para
- In a kadhai, over medium flame, heat 1 cup oil. Use any neutral cooking oil suitable for frying; I used rice bran oil.
- To test the heat of the oil, add 1 namak para. It should settle to the bottom and sizzle there.
- Slide some of the Namak Para into the hot oil and let them fry.
- After 2 or 3 minutes, gently flip the namak para so that they fry evenly.
- Let the pieces fry till they are light golden brown.
- Using a slotted ladle, lift the fried para out of the oil and hold them over the kadhai for a few seconds so that the oil drains.
- Transfer the fried Namak Para to a plate or a dabba to cool.
- Repeat the process to fry all the pieces.
Adding the Flavour
- Mix 1/2 tsp red chilli powder and 1/2 tsp chat masala. I used Kashmiri red chilli powder. I did not use any salt as chaat masala has a lot of salt.
- Add this masala mix to the fried para and toss with a gentle hand.
Storing Instructions
- Store the Kaju Namak Para in an air-tight tin.
Nutrition
Calories: 197 kcalCarbohydrates: 27 gProtein: 4 gFat: 8 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 4 gTrans Fat: 1 gSodium: 297 mgPotassium: 48 mgFiber: 2 gSugar: 1 gVitamin A: 126 IUVitamin C: 1 mgCalcium: 7 mgIron: 2 mg
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