Crispy and crunchy namakpare are a great snack to enjoy with a cup of hot ginger tea. This snack takes me back to my childhood. There always used to be a box full of namakpare in the house and every evening with tea, my nani used to keep these with other dry snacks in huge plates for all of us to munch on. I too always make namakpare for Diwali and Holi, though in a very small amount. The trick to make crunchy namakpare is to knead the dough, as tight as you can and fry them on very low heat. Here is the recipe.
All you need is
All purpose flour Maida – 1 cup
Semolina Fine sooji – 2 tbsp
Salt – 34 tsp
Carom seeds ajwain – 12 tsp
Clarified butter ghee – 2 tbsp
Lukewarm water – to knead
Oil for frying
Method of preparation
Mix maida, sooji, salt, ajwain and ghee in a bowl.
Add a tbsp of lukewarm water at a time and mix to make a tight dough.
Cover and keep the dough for 10-15 minutes.
Heat oil in a heavy bottom pan.
Divide the dough in 2 parts and roll each in a thin circle.
Cut the circle in long rectangles or diamonds.
When the oil is hot, simmer the heat.
Fry the namakpare on low heat till golden brown.
Keep in mind that these will continue to brown a bit even after taking out from oil.
Remove from oil on a tissue lined plate.
Cool and store in an airtight container for up to 10-15 days.