Namak Paara

½ cup all-purpose flour (plain flour or maida)

½ cup whole wheat flour

2 Tbsp fine semolina flour (sooji)

¾ tsp salt

¼ tsp carom seeds (ajwain)

2 Tbsp oil

⅓ cup water, adjust as needed

Oil for frying

Combine flour, semolina, salt, carom seeds, and oil, and mix with your fingertips until it resembles breadcrumbs.

Add water as necessary to form a firm yet smooth dough. Cover with a damp cloth and let it rest for at least ten minutes.

Knead the dough for another minute and divide it into two equal parts.

Shape each portion into a flat ball. Roll them into 9-inch circles with the thickness of salted crackers.

Prick the rolled dough all over with a fork to prevent the paras from puffing up during frying.

Cut each rolled dough into pieces about half an inch wide and 2 inches long. Note: you can cut them into any shape you prefer.

Heat oil in a frying pan over medium heat.

The oil should be at least 1 ½ inches deep. To test if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise slowly.

Ensure you add just enough namak paras so that they can be easily turned over while frying. Fry them until both sides are light golden-brown.

Once the namak paras cool to room temperature, they should become crisp.