- Add the sooji and maida in a wide vessel and mix well. Combine the ajwain and salt.
- Add molten desi ghee and mix well. Use your hands to coat the flour in the desi ghee completely. Combine slowly with water, allowing the dough to become tight.
- Divide it into 3-4 equal parts and form balls out of the dough. Place the dough on a flat and even surface. Using a rolling pin, flatten it into round circular shapes measuring about 12 inches in diameter.
- Cut vertically into long and thin strips. Each strip should measure about ½ inch.
- Cut the strips horizontally and obtain a diamond-like or rectangular shape which will be about 3 inches in length.
- Heat the oil in a pan and fry the namak pare in small batches until they become light brown. For the first few minutes, fry them over medium heat and later turn the flame low so as to allow them to cook from the inside as well.
- When they are cooked halfway, flip them gently to ensure they are fried evenly on both sides. Remove the excess oil using a kitchen roll. Serve hot or store in an airtight container after cooling. If you do not allow them to properly cool, they might end up becoming soggy!
Namak pare commonly uses plain flour (maida). You could however make them with whole wheat flour for a whole different flavour.
Namak pare are also popularly called ‘Nimki’. This snack is consumed across India, Bangladesh, and Pakistan. The delicacy derives its name from ‘namak’, the Hindi word for salt.
On a side note, the word ‘salary’ comes from the fact that the Roman soldiers were once paid in salt!