3 cups of Maida (all purpose flour)
1 Tbsp of Ghee (clarified butter)
3-4 tsp of Ajwain
3/4 Cup+ 1 Tbsp of Water
Salt to taste
Oil to fry.
Method :
1. Sieve the maida and add salt and ajwain to it and mix well.
2. Now add the ghee and try to spread it all through the maida.
3. Add water to the maida 1/4 cup at a time and make it into a tight dough. I tried to capture the exact amount of water that gave me a tough dough.
4. Now make small balls of maida dough around 1" in diameter and roll it like a roti/chappati in shape but thicker in width.
5. Cut it diagonally once from N-W to S-E and then once from N-E to S-W to get rhombus shaped pieces. The pieces can be around 1/2 " to 3/4 ". Try to use a jagged end sharp knife since its easier with it.
6. Using the knife Scrap the pieces off the rolling board on to a plate. Repeat the process with the entire dough.
7. Heat oil in a wok and fry the Namak Paare on high flame till they are golden brown. The oil should be so hot that the Namak paare should kind of boil in it. Remove it from the oil onto a tissue paper to absorb the extra oil.
Namak paare are ready!
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