Crispy Namak Para

• wheat flour↗250g g
• clarified butter↗2 tbsp tbsp

  softened

• cumin seeds↗1 tbsp tbsp
• vegetable oil↗

  for the plate and for deep‑frying

Step-by-step instructions

1. 1

   Sift the flour into a large bowl, add ½ tsp salt and ghee, mix well. Add the cumin, then gradually pour in 2 tbsp warm water, adding more as needed until you obtain a dough of medium firmness (it should not be soft). Knead for 3‑4 minutes in the bowl, then cover and let rest for 30 minutes.

2. 2

   Divide the dough into 4 small, equal balls. Roll each ball into a thin circle about 1 mm thick – if too thick, the namak para will not become crispy when fried. Then you can cut the circles into diamond shapes or straight strips, as desired. For diamonds, make diagonal cuts with a pizza cutter about every 2.5 cm around the circle; repeat cuts in the opposite direction. Transfer the cut shapes onto an oiled tray and repeat the process with the remaining dough.

3. 3

   Pour oil into a deep heavy pot, filling it no more than a third. Heat over medium‑high heat to 180 °C – a small drop of dough should rise to the surface quickly. Fry the namak para in batches for 1‑2 minutes until browned. Using a slotted spoon, place them on a plate lined with paper towel. Serve warm or at room temperature. Store in an airtight container for up to three days.