NAMAK PARAY

NAMAK PARAY ...or as the Firangi Mallah would call it, Deep Fried Biscuits 🤪

Crunchy and salty Namak Para with a hint of carom(ajwain) seeds is a perfect tea time snack or as you can see I had it with my coffee because I was channeling my Firangi vibes. It’s actually because I can’t make a good karak chai...#true story

Do any of you make a kick ass karak?? Please share a recipe with me 🙏🏻😌

This namak paray is easy to make and requires just staple 4 ingredients. It gets ready in just 30 minutes.

It’s made either with Maida(all-purpose) or whole wheat flour. I personally prefer making it with maida.

You can make namak para in bulk and store them in air tight container and enjoy them with tea for next few weeks.

Ingredients :

1 cup All Purpose Flour (Maida)

1 tablespoon Ghee

Salt , to taste

2 teaspoon Ajwain (Carom seeds)

Chilled water , to knead the dough

Cooking oil , for deep frying

INSTRUCTIONS:

1 first add flour, ajwain, salt, ghee in a wide mixing bowl. Mix everything with your fingers until all ingredients are combined and form a bread crumbs like texture.

2 Add chilled water little at a time and mix until you get a soft and smooth dough. Keep it aside covered for about 15 minutes.

3 Meanwhile heat oil in a wide pan for deep frying. Divide the dough into equal portions.

4 Take a portion and roll it into a thin circle. Dust flour as and when needed. Make sure that you roll it as thin as possible.

5 Using the cutter(you can use your pizza cutter or a simple knife too), first cut them vertically then horizontally to form small diamonds. Carefully separate them and make it ready.

6 To check if the oil is at the correct temperature, first pinch a tiny portion of dough, add it to oil if it raises to top immediately then oil is at the correct temperature, otherwise heat the oil for few more seconds.

7 Now gently gather the diamonds and drop in a sprinkled way, cook in medium low flame. Deep fry till golden brown and drain them on a tissue paper to absorb the excess oil.

8 Repeat the process for the remaining dough and let it cool before you serve them.