Namak para is an easy recipe to make except the frying in batches, apart from that it does not take time. These are great for tea time snacks and are also made during festive occasions.
Shankarpali is also known as diamond cuts in South India. The North Indian version is known as nakam para.
This version is a crisp version and not flaky version. They puff up and become crisp while frying. There are also sweet version and are called shakkar para.
Make these Namak para and store it in airtight container and enjoy with tea.
Prep time : 20 minutes
Cooking time : 20 minutes
Total time : 40 minutes
Yields : 4
Category : Snacks
Cuisine : Indian
1 Cup All purpose flour/ wheat flour
3 Tablespoons ghee
1 Teaspoon ajwain or carom seeds
Salt to taste
Oil for deep frying
Making the dough:
- Sieve the all purpose flour, to that add ajwain, salt in a bowl. Combine it really very well.
- Add in the ghee, mix again. Add water and start to knead the dough.
- Dough should not be soft, but firm.
Making namak para:
- Heat oil in a pan on low to medium heat for deep frying.
- Now, take medium sized ball from the dough and roll them on a dusted flour.
- Roll into a disc or circle neither too thin nor too thick.
- Now with a pizza cutter or knife make criss cross patterns on the rolled dough.
- Remove the diamond shaped patterns and deep fry them in hot oil till crisp and golden brown.
- Drain the namak para in a kitchen towel to remove excess oil.
- Once it cools down, store it in airtight container.
- Serve namak para with hot tea.
Rough nutrition info per serving