Namak Para

Ingredients:

• 1 cup all-purpose flour (maida)
• ¼ cup semolina (sooji/rava)
• 1 tsp ajwain seeds (carom seeds)
• ½ tsp salt (adjust to taste)
• 2 tbsp ghee or vegetable oil
• Water, as needed, to knead the dough
• Oil for deep frying

Instructions:

Prepare the Dough:

1. In a mixing bowl, combine the all-purpose flour, semolina, ajwain seeds, and salt.
2. Add 2 tbsps of ghee or vegetable oil to the dry ingredients. Mix it well with your fingers until the mixture resembles breadcrumbs.
3. Gradually add water, a little at a time, and knead the mixture into a firm, smooth dough. The dough should not be too soft or too stiff.
4. Cover the dough with a damp cloth and let it rest for about 30 mins.
5. After resting, divide the dough into small portions and roll each portion into a smooth ball.

Roll Out the Namak Para:

1. Take one dough ball and roll it out into a thin circle or rectangle, about 1/8 inch (3-4 mm) thick. You can use a rolling pin for this.
2. Use a knife or a pizza cutter to cut the rolled dough into strips of your desired width. Traditionally, they are cut into diamond or square shapes.
3. Heat enough oil in a deep frying pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

Fry the Namak Para:

1. Carefully slide the cut dough strips into the moderately hot oil, making sure not to overcrowd the pan. - Fry them in batches if necessary. Once the oil temperature drops further and very few bubbles are seen in the kadai, increase the temperature.
2. Fry the Namak Para until they turn golden brown and become crispy. This usually takes about 4 mins per batch.
3. Use a slotted spoon to remove the fried Namak Para from the oil and place them on a plate lined with paper towels to drain any excess oil.
4. Continue frying the remaining batches of Namak Para in the same way.
5. Allow the fried Namak Para to cool completely before transferring them to an airtight container. They will stay fresh for several weeks when stored in a cool, dry place.