Though shankarpali is more famous, for a few of us who do not like sweet treats as much, namak para is the savory cousin. The best thing about this recipe is that you can customize it with spices and herbs of your choice. I used kalonji and ajwain here, however, you could use just kalonji, just ajwain, make it with cumin, or even add dried herbs like chili flakes, kasuri methi, moringa, etc. The base recipe remains the same! If your family loves store-bought snacks during tea time, this is an alternative where you can control what goes in.

My mom would make these for every Diwali since I can remember. When I got married, Mayur started to like these maybe even slightly more than shankarpali. So every time there is a parcel coming from home, rest assured, there is a packet or two of these in for the son-in-law 😀 Even calls during Diwali with Mom include a conversation about her asking me why I am not making these since Mayur likes them 😀 Sometimes marriage makes you feel like a second child LOL

What you will need:

Ingredients	Quantity
For the dough:
All Purpose Flour	5 cups
Ajwain/Carrom Seeds	1 1/2 tablespoon
Kalonji/Onion Seeds	1 1/2 tablespoon
Oil	1/4 cup
Salt	3/4 tablespoon
Water	1 1/4 cup
Oil	For Frying

Prep time: 30 min

Cook time: 45 minutes

Servings: Makes around 1.25 kg

 

How to make it:

• In a stand mixer or mixing bowl, add the all-purpose flour, salt, kalonji, ajwain (or any other herb/spice you choose), and give it a dry mix.
• Add water and oil and start kneading the dough.
• Knead until it forms a firm dough.
• Heat the oil on a medium flame.
• Take a ball of the dough (the size of a baseball) and roll it out till it is about 1/6^th of an inch thick.
• Cut into thin strips using a rado or pizza cutter. 

• Fry until golden brown on a medium heat.
• Let them cool completely before storing them in an air-tight container.
• Enjoy!