Namakpara

1. 1
   mix · ~3 min

   Mix the dry ingredients.

   1.Add all-purpose flour, semolina, carom seeds, black pepper, and salt to a wide bowl.

   2.Mix well so the seasoning is evenly distributed.

   3.Pour in the melted ghee and rub it into the flour until the mixture looks crumbly.
2. 2
   knead · ~5 min

   Knead a stiff dough.

   Add water little by little and knead into a firm, smooth dough. It should be stiffer than poori dough so the namakpara turns crisp and flaky.

   TIPA soft dough makes the pieces absorb more oil and lose their crunch.
3. 3
   rest · ~10 min

   Rest the dough.

   Cover the dough and let it rest for 10 minutes so it rolls out evenly without shrinking back.

4. 4
   prep · ~7 min

   Roll and cut the namakpara.

   1.Divide the dough into 2 equal portions.

   2.Roll each portion into a thick sheet, about 1/8 inch thick.

   3.Cut into small diamonds or strips with a knife or pastry cutter.

   4.Separate the pieces lightly so they do not stick together.
5. 5
   fry · ~15 min

   Fry the namakpara on low heat.

   1.Heat oil for frying in a deep pan over low to medium-low heat.

   2.Slide in a batch of cut pieces without overcrowding the pan.

   3.Fry slowly, turning occasionally, until crisp and evenly golden on both sides.

   4.Remove with a slotted spoon and let them cool completely.

   TIPKeep the heat low so the layers cook through; high heat browns the outside too fast and leaves the inside hard.
6. 6
   serve · ~1 min

   Serve or store the namakpara.

   Serve once fully cooled for the best crunch, or store in an airtight container after cooling completely.

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