Namak Paare

Ingredients

• 2 cups refined flour (Maida)
• ½ tsp thymol seeds (Ajwain)
• 1 tsp salt or to taste
• ¼ cup (60 g) clarified butter (ghee)
• Cold water to mix
• Oil for deep-frying

Preparation

• Mix the thymol seeds, salt and flour together and rub the clarified butter in lightly so that the mixture resembles breadcrumbs.

• Knead into stiff dough with cold water.

• Cover dough and set to rest in a cool place for at least 15 minutes.

• Roll out dough into a ¼ cm/1/8” thick sheet. Prick the sheet with a fork all over the surface, and cut into strips of desired size.

• Heat the oil in a kadahi till a piece of dough dropped in rises to the top at once. Then, put in as many strips as will fit in comfortably. Turn once, and lower heat to medium.

• Fry till light brown on both sides. Lift out and place on absorbent paper. Fry the rest similarly, increasing heat before adding a fresh lot.

• Cool and store in an airtight container.