Khasta Namakpare

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a large bowl add refined flour, black pepper, ajwain, salt and mix well. Now add oil and rub all the ingredients together so it forms a sand like texture. When you will hold the flour in between your palms, it will form into a ball.
To knead the dough add little water at a time and knead for 5-6 minutes. Please note the dough should not be too soft nor hard. Once the dough is ready, add a tablespoon of oil and knead again for a minute. Now let it rest for 15-20 minutes.
Divide the dough into 3 equal parts and make peda’s/ball.
Apply some oil on the chakla/flat surface and rolling pin. Now roll the pedas with the rolling pin into a thin chaptai. Further cut them into diamond shapes, as shown in the video. Similarly shape the rest of the namak pare.
To fry the namak para, heat oil in a kadai. Now add a few namak pare at a time and fry them on low-medium flame for 7-8 minutes or until crisp and golden in colour.
Cool them completely before storing. Can be stored for 2-3 months.

While kneading the dough for the namakpara, make sure it’s not very soft, else the namakpara’s will not become crunchy or khasta and will absorb more oil while frying.
While shaping and cutting the namakpara’s if they stick to each other don’t worry because when we will fry them, they will separate.
Always fry the namakpara on low-medium flame, else they will remain uncooked from the inside.
Cool them completely before storing, else they will turn soft.