Namak Parey

These little strips of deep fried dough have been a favourite since childhood. I would beg my dad to bring me some, and nothing would be better than seeing the brown bag, lightly soaked in oil, filled with these golden brown, flaky delights with a hint of cumin and a punch of salt.

This recipe also doubles as samosa dough. So if you divide the dough into small portions and roll each portion out into an oval, cut it half, you have samosa patti!

Here’s what you’ll need for one batch:

1 cup flour

1/2 t coarsely ground cumin

2 T oil or melted butter/ghee

1/2 – 3/4 t salt

water

This dough is really easy to make. All you do is mix together the flour, salt, cumin and oil/ghee/melted butter. Mix in the oil well, so there are no lumps. Then add water, a little at a time, until the dough forms into a ball. Don’t worry too much about the amount. If you add too much water you can always add more flour to even things out. And I can’t give an exact amount because it really depends on your flour, butter/oil/ghee and the temperature you’re cooking in as well! SO once the dough is formed let it rest for at least 30 minutes before rolling it out. For namak party cut into diagonal strips to keep things traditions, but any shape is fine, really. Heat oil at least 1 1/2 inches high, and deep fry these on a medium flame. The first batch will take forever to cook to a golden brown, but the next batches will cook much quicker so keep an eye out for them!

Also, i’m really sorry about not having pictures to post with this recipe! I’ve been snapping recipes daily (famarana) and sometimes I forget to take pictures form my camera or save the snaps, which happened in this case. But i’ll be making these very soon and i’ll update with the pictures!

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