My parents used to make huge buckets full of namak parey when we were younger- we ate these instead of chips. These fried snacks are really great on their own or you can use them in the recipe for papadi chaat that I posted in my Facebook group by clicking here. Namak paray keep well for weeks if stored in an airtight container.
You're going to want to make a fairly hard ball of dough, this doesn't work well if the dough is too soft. It's also important to let the dough rest at room temperature for at least 15 minutes so that the gluten bonds have time to relax and the dough becomes easier to work with. You'll find that if you don't rest the dough it'll be extremely tough to roll it out without the dough resisting you.
Once the dough has rested, split it into 4 balls and roll them out individually. I like to roll mine over my cutting board and then use a pizza cutter to cut it into strips.
Next, you drop each individual strip into medium heat oil and move them around constantly so that they brown evenly. Don`t worry if the dough initially drops straight to the bottom of the pan because as soon as it starts to heat up the namak parey float.
2 cups all purpose flour/maida
approximately 1 cup water
1 tsp salt
1 tsp baking powder
1 tbsp clarified butter/ghee
1 heaping tsp of cumin/zeera
oil for frying
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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