Ingredients

The following ingredients have 4 Servings
  • 1.5 cups all purpose flour (maida)
  • 1 tablespoon semolina (sooji or rava)
  • ½ teaspoon sesame seeds (till)
  • ½ teaspoon carom seeds (ajwain)
  • 1 tablespoon kasuri methi (crushed [dried fenugreek leaves])
  • ½ teaspoon salt
  • 2 tablespoons oil
  • oil (for deep frying)
  • water (as needed to knead the dough)

Instruction

  • In a bowl sieve together all purpose flour, sooji (semolina), ajwain (carom seeds), sesame seeds and salt.
  • Add to it crushed dried kasuri methi (dried fenugreek leaves). Mix everything together.
  • Add 2 tablespoons of oil to the flour mixture.
  • Mix the oil into the flour using your hands till it resembles bread crumbs.
  • Now add water as required to knead a smooth but firm dough. Cover the dough and keep it aside for around 20-30 minutes.
  • Now divide the dough into 2 equal parts.
  • Take 1 of the dough ball and roll it into a circle. It shouldn't be too thick or too thin.
  • Using a knife, first cut the dough into long narrow strips and then make a criss cross pattern cutting the dough diagonally.
  • Heat oil in a wok on medium heat.
  • Once the oil is hot, add the cut namak pare into it and fry till crisp and light golden-brown in color.
  • Let them cool down and then store in an airtight container.