Ingredients
Scale
- 2 cups all-purpose flour (maida)
- 1/4 cup fine semolina (sooji)
- 2 tbsp oil or ghee (for moyan)
- 3/4 tsp carom seeds (ajwain) or cumin seeds (jeera)
- Salt to taste (about 3/4 tsp)
- 1/2 tsp black pepper powder (optional)
- About 1/2 cup water, as needed
- Neutral oil, for deep frying
- Yogurt or mint dip, tamarind chutney (for serving)
Instructions
- In a mixing bowl, combine the maida, sooji, ajwain/jeera, salt, and optional black pepper. Add the oil or ghee and rub it into the flour until the mixture resembles breadcrumbs.
- Gradually add water to form a stiff dough. Cover and let it rest for 20 minutes.
- After resting, divide the dough into portions and roll each portion to a thickness of 2–3 mm. Cut into diamonds or strips.
- Heat oil in a deep pan. Fry the Namak Para in batches until golden and crisp, turning to ensure even cooking.
- Drain on paper towels and let cool completely.
- Serve with chai or enjoy with yogurt, chutneys, onions, or as part of a party chaat.
Notes
Store in an airtight container at room temperature for up to a week. Avoid damp places.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg