| Origin | |
|---|---|
| Place of origin | India and Pakistan |
| Region or state | North India and Pakistan |
| Dish details | |
| Course served | Snack |
| Main ingredient(s) | Flour |
Namak para is a crunchy savoury snack of India and Pakistan.
Namak para is ribbon-like strips of pastry delicately seasoned with cumin seeds and caraway seeds and deep fried in pure ghee (clarified butter).
Contents |
cumin seeds, caraway seeds, ghee
flour diamonds flavoured with carom seeds.
Preparation Time : 10 minutes
Cooking Time : 20 minutes
1.Whole wheat flour (atta) 1/2 cups
2.Refined flour (maida) 1/2 cup
3.samolina (suji) 1/4 cup
4.Baking powder 1/2 teaspoon
5.baking soda pinch
6.Ghee or oil 1/2 cup + for deep frying
7.Salt to taste
8.Carom seeds (ajwain) 1/2 teaspoon
9.cumin seeds (jeera) 1/4 teaspoon (optional)
1. Mix the two flours and baking powder. Add ghee and rub in with fingertips to get crumby consistency.
2. Add salt and crushed carom seeds. Add sufficient cold water to make a stiff dough. Cover the dough and let it rest for 15 minutes.
3. Heat the oil in pan on medium high.
4. Sprinkle some refined flour on a flat surface and roll out the dough into a half centimetre thick diskette (chapati).
5. Cut the rolled out dough into diamond shaped pieces
6. Deep fry the namakpara till it become golden color.
7. Serve hot or cool them down and store in an airtight container.