Ingredients

2 cups (250g) refined flour/maida

¼ cup (80ml) water

5 tablespoon oil for dough

1 teaspoon carom seeds/ ajwain

1½ teaspoon salt

½ teaspoon black pepper

Oil for frying

STEPS IN MAKING:


1) In a large bowl add refined flour, black pepper, ajwain, salt and mix well. Now add oil and rub all the ingredients together so it forms a sand like texture. When you will hold the flour in between your palms, it will form into a ball.

2) To knead the dough add little water at a time and knead for 5-6 minutes. Please note the dough should not be too soft nor hard.

3) Once the dough is ready, add a tablespoon of oil and knead again for a minute. Now let it rest for 15-20 minutes.

4) Divide the dough into 3 equal parts and make peda's/ ball.

5) Apply some oil on the chakla/flat surface and rolling pin. Now roll the pedas with the rolling pin into a thin chaptai. Further cut them into diamond shapes, as shown in the video. Similarly shape the rest of the namak pare.

6) To fry the namak para, heat oil in a kadai. Now add a few namak pare at a time and fry them on low-medium flame for 7-8 minutes or until crisp and golden in colour.

7) Cool them completely before storing. Can be stored for 2-3 months.


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