Namak pare

Ingredients

250 gm flour

½ teaspoon thymol /caraway seeds (Ajwain)

2 tablespoon oil for dough

Salt to taste

Oil for frying

Method

Sift flour.  
Add salt and caraway seeds and mix.

Add 2 tablespoon oil and mix it well with fingers.

Add just enough water to make the dough firm and knead it well.

Divide the dough into 3-4 parts.

Make balls of each part with your palm.

Roll out each ball with a rolling pin to a bit thick pancake.

Cut each pancake into small diamond shapes with a sharp knife or pizza cutter.

Heat oil in a Kadhai/wok.

Now fry all namak pare in a slow flame to golden.

Turn occasionally so that all namak pare are uniformly fried from all sides.

Remove from oil and cool at room temperature.

These namak pare can be stored at room temperature in an air tight container for about 5-6 weeks.