Credits: Canva
Credits: Canva
Gather all the necessary ingredients for making namak pare. These typically include flour, salt, ajwain (carom seeds), oil, and water.
Combine the flour, salt, and ajwain in a large mixing bowl. Gradually add water and knead the mixture into a stiff dough. Let it rest for about 15-20 minutes.
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After the dough has rested, divide it into smaller portions. Roll out each portion into a thin sheet using a rolling pin on a clean, floured surface.
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Use a sharp knife or a pastry cutter to cut the rolled dough into small diamond or square shapes. Make sure the shapes are uniform in size for even cooking.
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Heat oil in a deep frying pan or kadhai over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and rises to the surface immediately, the oil is hot enough.
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Carefully add a few pieces of the cut dough to the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, stirring occasionally for even cooking.
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Once the namak pare are golden brown and crispy, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to drain excess oil.
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Allow the namak pare to cool completely before serving. Once cooled, store them in an airtight container to maintain their crispiness.
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Serve as a delicious snack during Holi celebrations or any other festive occasion. Enjoy!
Credits: Canva