NAMAK PAREY

NAMAK PAREY - SAVOURY SNACK STICKS 

Namak Parey 

Ingredients
2 Cups All Purpose Flour                     
5 Tablespoons Clarified butter (Ghee) OR Unsalted Butter     
1 Teaspoon Salt                                      1 Level Teaspoon Carom Seeds (Ajwain)  OR 1 Level Teaspoon Cumin Seeds (Zeera)

Oil for Deep Frying 

METHOD 

1) Seive flour into a wide bowl. Add the Ghee or butter using fingertips, rub it all in to incorporate well into the flour.

2) Add the salt and the carom or cumin seeds. Mix to incorporate well.  Start adding warm water a little at a time to knead into a firm dough. Make sure you don't make it too soft. Cover and set aside for 10 minutes. 

3) Lightly knead dough again. Divide dough into 2 large or 4 small equal parts. Roll into balls. 

4) Flatten each ball on flat surface and using rolling pin roll out very thin. Using a sharp knife cut the rolled out dough into strips - each about 1 cm wide. Then cut across diagonally to get diamond shapes. 

5) Heat oil in a wok. Add the pieces of cut out dough into oil. Oil should be medium hot on medium heat. Please do make SURE that Oil isn't TOO HOT.   Namak parey will ruin! Keep stirring on and off to get even colour. 

6) As soon as they turn a light brown colour, remove from oil and place on absorbent paper. Repeat the process with the rest of the dough. 

Wait until they are completely cool before serving. Namak Parey can be then stored in an airtight container and can retain their freshness and taste for at least 2 weeks.