Namak para is a crunchy savoury snack of India

India

India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

 and Pakistan

Pakistan

Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...

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Namak para is ribbon-like strips of pastry

Pastry

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder and/or eggs. Small cakes, tarts and other sweet baked products are called "pastries."...

 delicately seasoned with cumin

Cumin

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...

 seeds and caraway

Caraway

Caraway also known as meridian fennel, or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa....

 seeds and deep fried in pure ghee

Ghee

Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....

(clarified butter).

Recipe

flour diamonds flavoured with carom seeds.

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Ingredients

1.Whole wheat flour (atta) 1/2 cups

2.Refined flour (maida) 1/2 cup

3.samolina (suji) 1/4 cup

4.Baking powder 1/2 teaspoon

5.baking soda pinch

6.Ghee or oil 1/2 cup + for deep frying

7.Salt to taste

8.Carom seeds (ajwain) 1/2 teaspoon

9.cumin seeds (jeera) 1/4 teaspoon (optional)

Method

1. Mix the two flours and baking powder. Add ghee and rub in with fingertips to get crumby consistency.

2. Add salt and crushed carom seeds. Add sufficient cold water to make a stiff dough. Cover the dough and let it rest for 15 minutes.

3. Heat the oil in pan on medium high.

4. Sprinkle some refined flour on a flat surface and roll out the dough into a half centimetre thick diskette (chapati).

5. Cut the rolled out dough into diamond shaped pieces

6. Deep fry the namakpara till it become golden color.

7. Serve hot or cool them down and store in an airtight container.