Method
- Mix the dry ingredients: Add the all-purpose flour, salt, and ajwain to a large mixing bowl and mix well.
- Add the oil: Pour in ¼ cup oil and rub it thoroughly into the flour with your fingertips until the mixture looks grainy and sandy.
- Do the fist test: Take a small handful of the flour mixture and squeeze it in your fist. It should hold its shape when you open your hand. If it crumbles apart, add 1–2 tablespoons more oil, mix well, and test again.
- Make the dough: Add water a little at a time, using only as much as needed to bring the dough together. Do not over-knead. The dough should be firm and slightly tight, not soft or hard.
- Rest: Cover and let the dough rest for 5–10 minutes.
- Roll and cut: Divide the dough into manageable portions. Roll each portion about ¼-inch thick or slightly thinner and cut into thin strips or your preferred namak pare shape.
- Test the frying oil: Heat oil over medium heat. Drop in a tiny piece of dough. It should rise slowly toward the surface without browning immediately. If it rises and browns very quickly, the oil is too hot. If it remains at the bottom, the oil needs more time to heat.
- Fry: Add the namak pare in batches without overcrowding the pan. Fry over medium-low heat. Leave them undisturbed for the first 2–3 minutes, then gently stir and flip occasionally for even cooking.
- Remove at the right color: Fry until light golden and crisp. Remove them before they become dark golden, as they will continue to deepen slightly in color after coming out of the oil.
- Cool and store: Transfer to a paper towel-lined plate or tray and cool completely. Store in an airtight container at room temperature for up to 1 month.
Notes
Add the water gradually. You may not need the full ½ cup. The dough should be firm and slightly tight, not soft.
Do not over-knead the dough. Bring it together just until it binds.
After mixing the oil into the flour, always do the fist test. If the mixture doesn’t hold its shape, add 1–2 tablespoons more oil before adding water.
Fry the namak pare slowly over medium-low heat for the best crisp texture.
Remove them from the oil when they are light golden. They will continue to darken slightly after frying.
Let them cool completely before storing. Once cooled, keep them in an airtight container for up to 1 month.