Ingredients
- Sorghum flour – 120 g
- All-purpose flour (Maida) – 80 g
- Carom seeds (Ajwain) – ¼ tsp
- Black cumin seeds (Kala Jeera) – ¼ tsp
- Chaat masala – ½ tsp
- Hot oil/ ghee (for Moyan) – 2 tbsp
- Spice powder ( chili powder , garlic powder, oregano powder , black pepper powder)- ½ tsp
- Oil – for deep frying
- Salt – as per taste
Method of Preparation
- In a mixing bowl, combine sorghum flour and all-purpose flour.
- Add carom seeds, black cumin seeds and salt.
- Pour hot oil/ ghee (moyan) into the flour mixture and mix thoroughly.
- Gradually add water and knead into a firm, smooth dough.
- Cover the dough and allow it to rest for 10–15 minutes.
- Roll out the dough into a medium-thick sheet using a rolling pin.
- Cut into diamond-shaped or rectangular pieces.
- Heat oil in a deep frying pan and fry the pieces on medium flame until golden brown and crisp.
- Remove and drain excess oil on absorbent paper. add chatmasala and species powder in to the namakpara .
- Allow the Namak Para to cool completely before packaging or serving.
- Serve as a crunchy tea-time snack or accompaniment with tea, coffee,
Prepared by: Sabnam Aferin
Cuttack, Odisha
You can reach her at sabnam.aferin78@gmail.com