Namak Pare


Namak Pare

1 cup all-purpose flour
2 tbsp ghee or oil
½ tsp salt
1 tsp sugar
½ tsp ajwain
Oil for deep frying

Add flour, salt, sugar and ajwain in a bowl.
Heat oil or ghee and add to flour. Rub to mix well.
Add water little at a time to make stiff dough.
Keep aside for 10 mins.
Roll the dough to less than ½ cm thickness. Cut into desired shapes. OR fold the dough over 3 or 4 times and press gently. Cut into thin strips.
Heat enough oil to deep fry.
Add few pieces and fry on medium heat till golden brown. Don’t overcrowd the pan or the pare will not turn out crisp.
Cool and store in airtight containers.


Savoury shells

Savoury Shells

Savoury shells

1 cup all-purpose flour
2 tbsp rice flour
1 tsp ajwain/carom seeds
½ tsp baking soda
1 tsp chili powder
2 tbsp ghee
Salt to taste
Oil for deep frying

Take a plate and add ghee and baking soda and rub with your fingers or palm until mixed.
The ghee will fluff up.
Add rest of ingredients and mix well.
Add just enough water to make a soft dough.
Pinch small balls of the dough and press on the back of a fork. Slowly roll the dough to get the shell shape.

Complete all dough similarly.
Heat oil and add few at a time and fry till crisp.
Store leftover in an airtight container.