Namak Para | Namak Pare (Salty Diamond Cuts)

Making dough

1. Sieve the whole wheat flour, all purpose flour, baking soda and salt together.
2. Add the carom seeds, crushed black pepper, cumin seeds and salt. Mix these spices and seasonings with the sifted ingredients.
3. Add the oil or ghee. Add water in parts and start to knead the dough.
4. The dough should not be soft, but firm and tight. Cover and set aside the dough to rest for 30 minutes. You can either cover the bowl with a lid or place a moist kitchen towel on the dough.

Making namak pare

1. Take medium sized balls from the dough. Roll them to a neat round ball between your palms. Place one ball on a lightly dusted floured surface or rolling board.
2. With a rolling pin, roll into a disc or round neither too thin nor too thick and about 3 to 4 mm thick.
3. With a serrated knife cut criss cross patterns on the rolled dough.
4. Remove the diamond shaped patterns and deep fry them in hot oil till crisp and golden browned.
5. Keep the cut pieces of dough covered with a kitchen towel, so that they do not dry out.
6. Drain them on paper napkins to remove excess oil. Fry the remaining namak pare or diamond cuts in batches.
7. Once they cool at room temperature, then store them in an airtight jar. These keep well for a couple of week when stored in an air-tight container or jar.
8. You can serve Namak Pare with tea or as a snack.