Namak Para

🔥 Prep

• Measure out 250 g Maida and sift it into a large mixing bowl.
• Measure 4 tbsp Ghee and soften it at room temperature.
• Measure 1 tsp Carom Seeds and 1 tsp Salt.
• Measure 80 ml Water and have it ready for the dough.

🔥 Cook

• 1. Combine the sifted Maida, softened Ghee, Carom Seeds, and Salt in the bowl; mix until the mixture resembles coarse crumbs.
• 2. Gradually add the 80 ml Water while stirring, forming a firm, non‑stiff dough; knead for 2 minutes until smooth.
• 3. Cover the dough with a damp cloth and let it rest for 10 minutes at room temperature.
• 4. After resting, divide the dough into two equal portions; roll each portion on a lightly floured surface to a thickness of about 3 mm.
• 5. Using a sharp knife, cut the rolled dough into diamond‑shaped pieces (approximately 2 cm × 2 cm).
• 6. Heat 350 ml Oil in a deep kadai or pan over medium heat until the oil reaches about 180 °C (a small piece of dough should sizzle and rise to the surface).
• 7. Gently slide a batch of the diamond pieces into the hot oil; fry for 3‑4 minutes, turning occasionally, until they turn golden‑brown and crisp.
• 8. Using a slotted spoon, remove the fried Namak Para and let them drain on paper towels; repeat with the remaining batches.
• 9. Allow the fried pieces to cool completely; they will become crunchier as they cool.

🔥 Serve

• Transfer the cooled Namak Para to a serving bowl or plate.
• Serve as a tea‑time snack alongside masala chai or sweet lassi.
• Store any leftovers in an airtight container to retain crispness for up to one week.