Namak Para Recipe (Deep Fried Biscuits)
Namak Para, a beloved Indian snack, embodies the perfect balance of crispiness and savory flavors, making it an ideal companion for your evening Masala Chai. These delightful deep-fried biscuits are not only simple to prepare but also bring a touch of tradition to your tea time.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Ghee | 1 tablespoon |
| Salt | To taste |
| Ajwain (Carom seeds) | 2 teaspoons |
| Chilled Water | As needed to knead the dough |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Total Fat | 6g |
| Saturated Fat | 1.5g |
| Carbohydrates | 15g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | Variable (depends on added salt) |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
Servings
| Servings | 5 |
Instructions
To commence your culinary journey with Namak Para, begin by combining the all-purpose flour, ajwain, salt, and ghee in a spacious mixing bowl. Employ your fingers to mix these ingredients thoroughly until they coalesce into a texture resembling fine breadcrumbs. This step is crucial as it ensures even distribution of the ghee and spices throughout the flour.
Gradually add chilled water to the mixture, incorporating it a little at a time. Your goal is to achieve a soft and smooth dough that is pliable yet not overly sticky. Once you have reached this consistency, cover the dough with a clean cloth and set it aside for approximately 15 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
While the dough is resting, turn your attention to preparing the oil for frying. In a wide, deep pan, heat sunflower oil over medium heat. It’s important to ensure that the oil reaches the correct frying temperature for optimal results.
Once the oil is hot, divide the rested dough into equal portions, as this will help ensure uniform cooking. Take one portion and roll it out into a thin circle, dusting with flour as necessary to prevent sticking. Aim to roll it as thin as possible to achieve the characteristic crispiness of Namak Para.
Using a cutter—whether it be a pizza cutter or a sharp knife—begin by cutting the rolled dough vertically, followed by horizontal cuts, creating small diamond shapes. Carefully separate these pieces and prepare them for frying.
To test if the oil is at the correct temperature, pinch off a tiny piece of dough and drop it into the oil. If it rises to the surface immediately, your oil is ready. If it sinks, allow the oil to heat for a few more moments.
With the oil at the right temperature, gently gather the diamond-shaped pieces of dough and sprinkle them into the hot oil in batches. Fry them on a medium-low flame, ensuring they cook evenly, turning them occasionally until they are golden brown and crisp. Once they reach that perfect color, use a slotted spoon to remove them from the oil, draining any excess oil by placing them on a paper towel-lined plate.
Repeat this frying process for the remaining dough portions until all of your Namak Para is cooked. Allow them to cool slightly before serving, as they are best enjoyed warm.
Serve your freshly made Namak Para with a steaming cup of Masala Chai, and savor the delightful crunch and flavors of this traditional Indian snack. Perfect for sharing with friends and family during tea time, these biscuits will undoubtedly become a cherished addition to your culinary repertoire. Enjoy!
