Crispy Namak Pare

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Coarsely grind the cumin seeds and carom seeds in a mortar and pestle.
2. Put the flour, salt and hot oil in a bowl and rub with your hands until the oil is evenly mixed in. The flour should hold together loosely when squeezed.
3. Add the ground cumin and carom seeds, the turmeric and the chilli powder, and mix well.
4. Add water a little at a time and knead into a smooth dough. Add a teaspoon of oil if needed.
5. Divide the dough into 4 equal balls. Roll one into a thin 8 in (20 cm) circle, using dry flour if needed.
6. Cut the circle into 1 in (2.5 cm) squares with a pizza cutter or knife.
7. Repeat with the remaining dough. Arrange the cut pieces in one or two layers on a large tray, dusting lightly with flour so they don't stick.
8. Heat oil in a frying pan over medium heat for 3 to 4 minutes.
9. Test the oil by dropping in a piece of dough. It should rise within a few seconds without browning fast. If it sinks slowly, heat the oil more; if it browns quickly, lower the heat.
10. Add the squares to the hot oil in a single layer, without overcrowding the pan.
11. Lower the heat to medium-low and fry for 3 to 4 minutes, until they turn light brown.
12. Drain the excess oil and move the pieces to a tray lined with paper towels.
13. Fry the remaining pieces, raising the heat when adding the cold squares and lowering it again after. Keep the oil at the right temperature so they become crisp.
14. Let them cool completely, then store in an airtight container for 2 to 3 weeks.
15. Air fryer option: Preheat the air fryer to 350°F (175°C). Lightly spray the basket with oil and place the squares in a single layer. Air fry for 5 to 6 minutes at 350°F.

Summarized from Ministry of Curry's video. Watch it for the details.