Namak para
1 cup full-use flour. 1 tsp carom beans (ajwain) 1 tablespoon of ground black pepper. ½ tsp baking soda. ½ teaspoonful of salt or as needed. 2 tablespoons oil or ghee – if using oil, use a neutral oil ½ to ¾ cup water or as needed.Blend all the components for the pastry dough indexed beneath and knead into a firm and stiff dough. cover the dough with a moist kitchen cotton towel and set aside for half-hour. add water to the elements while kneading the dough.Form the dough into a medium-sized ball. Roll the dough between your palms into a neat, smooth ball. Place it on a board that has been lightly dusted with flour. On top of the dough ball, sprinkle some flour.Roll the dough with a rolling pin, making sure it's not too thick or too thin, about 3 to 4 mm thick. Also, make sure that the dough and board are lightly dusted. If you don't want to flour the dough and board, you can skip this step.Cut diagonal incisions in the rolled dough using a serrated knife. Diamonds of similar shape should be present in the dough.In a kadhai (Woke), heat the oil for frying (wok). Maintain a medium to medium-high heat setting. It is necessary for the oil to be reasonably heated.Place several namak para pieces in the heated oil gently and carefully. Make sure the namak para pieces aren't overcrowding the pan.Flip with a slotted spoon when one side has become crisp and golden.
Servings 4 serving