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