Namak paare (fried savoury flour crispies) are an easy and simple snack which is no stranger to Indian homes during festival season or even in normal days as a tea-time actually any time snack. Not to mention it’s so difficult to say no to these crunchy, yummy mini bites and it’s quite additive. They have a very long shelf life (3-4 weeks in air tight container at room temperature) and are therefore good for travelling too. It’s a very good homemade alternative to any readymade snacks or namkeens in the market especially for kids.
1. Take all purpose flour, coarse sooji, salt, and carom seeds in a bowl. Mix well.
2. Add oil. And rub it with flour mixture and it will resemble crumbly texture.
3. Now add little water at a time and start kneading the dough. Make semi-soft (similar to paratha) dough. Water quantity may vary.
4. Cover the dough and let it rest for at least 15-20 minutes.
5. After 15 minutes, knead the dough once again. Divide it into 3-4 equal portions.
6. Flatten each portion out between your palms and start rolling it into a big circle (6 inch in diameter) using rolling pin and rolling board. While you are rolling, on other side heat the oil in a pan on medium heat for frying namak paara.
7. Cut into desired shape using sharp knife. I prefer diamond shaped cuts.
8. Once oil is medium hot (not smoking hot), add few pieces of namak para in the oil and fry on low flame. Do not over crowd them. Flip them half way through for even browning,
9. Fry it from both sides till they become golden brown and crispy.
10. Remove on to a tissue paper lined plate, so that it absorbs the excess oil. Repeat this process for all the remaining batches.
11. Let them cool completely, about 20 minutes to make them more crispy. I generally toss them with chaat masala before serving.
Tips and Variations:
1. Do not fry on medium or high flame since this might result in the namak paare remaining soft and uncooked from inside.
2. You can add ¼ tsp black pepper powder and ¼ tsp chaat masala powder to make them more spicy.
3. You can add garlic paste and basil taste to the dough to give the namak paare a fragnant flavour. In this case, do not add ajwain to the dough.