Namak Para | Namak Pare
Namak Para or Namak Pare is a crisp, savoury, deep-fried snack that is popular across India. Serve it with tea or then carry it to a picnic as a crunchy-munchy.
Equipment
- Kadai
- Slotted Ladle
- Plate
- Measuring Cups and Spoons
Ingredients
To Make the Dough
- 1 Cup Maida (All Purpose Flour of APF)
- 1/2 tsp Ajwain (Carom Seeds)
- 2.5 tbsp Oil
- 1/2 tsp Salt
- Water as needed
To Fry
- Oil as required
Instructions
Making the Dough
- To 1 cup Maida (All Purpose Flour), add 1/2 tsp Ajwain (Carom Seeds) and 1/2 tsp Salt, and mix well.
- Now, heat 2.5 tbsp oil and add to the maida.
- Using a spoon mix the oil into the maida and then use your fingers to mix the oil well into the maida.To test if you have added enough oil or mixed it well into the flour, take some flour in your palm and make a tight fist. The flour should take the shape of your fist and hold the shape, but when you press it lightly, it should break apart.
- Now slowly add water, a little at time, and knead the flour into a tight dough.
- Cover with a wet cloth and set aside for 10 minutes.
Shaping the Namak Para
- Once the dough has rested, knead it once more and divide into 2 parts.
- Grease your palms and roll one part dough between your palms till it forms a smooth ball.
- Now roll it into a thick and even circle about 6" in diameter.
- Brush some oil onto the surface of the chapati and fold it in half.
- Once again brush some oil onto the folded surface and fold it into half.
- Now gently roll this folded triangle till it is about 1/4" thick.
- Using a sharp knife cut into 1" squares or diamond shapes.
Frying the Namak Para
- In a deep kadhai, add enough oil such that the depth in about 2".
- Over medium flame, heat the oil.To test the heat of the oil, add a small pinch of dough to it. The dough immediately rise to the top and sizzle on the surface and then brown slowly.
- Add the cut dough pieces to the oil and fry till golden brown.
- Using a slotted ladle, keep flipping the Namak Pare as they fry.
- When the Namak Pare are golden brown, use a slotted ladle to take them out of the oil and let the excess oil drain into the kadhai.
- Now transfer the fried pieces to a plate to cool and then transfer the cooled pieces to air-tight container.