Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
- 1/2 cup All purpose flour (plain flour or maida)
- 1/2 cup whole wheat flour
- 2 tablespoons Sooji fine (semolina flour)
- 3/4 teaspoon Salt
- 1/4teaspoon Carom seeds (ajwain)
- 2 tablespoon oil
- About 1/3 cup water as needed
- Oil to fry
- Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
- Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
- Knead the dough for another minute and divide in two equal parts.
- Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
- Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
- Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
- Heat the oil in a frying pan on medium heat.
- The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
- Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
- After namak paras come to room temperature they should become crisp.
- Namak paras can be stored for one month in airtight containers.
- If the Namak paras are cooked on high heat, they will be soft.