With pollen in the air and sun shinning bright, life is sunny and busy. With more job to be done, the finger food demand is on too. I think the finger food and work have an exponential increase relation. So this is my favorite finger food with ginger chai: Namak Para. Make it extra spicy so that with a sip of tea the taste enhances.
Namak para is quite been a hit at home since college days when my mom would pack a load some for hostel in an airtight container.It remained fresh for a month at least.
So here is the recipe:-
1 cup of All Purpose Flour
red chilli powder- acc to taste
1/4 tsp of Carom Seeds (Ajwain)
2 tbsp of Clarified Butter (Ghee)
1/4 cup of Water
1 tbl spn of fine sooji/rava
salt to taste
Oil for deep frying
Mix flour, salt, rava, red chili powder ghee and ajwain.
Add a little water to form a stiff dough.
Smear a little ghee on the dough ball and leave it for about 10 mins.
Heat Oil for deep-frying. Keep the heat at medium high.
Grease the rolling surface and the rolling pin with oil.
Take some dough and form a ball and roll it into a round.
Grease a sharp knife (not serrated) with oil. and cut into thin strips
Fry once the oil is hot until golden brown/cooked.
Serve at room temperature and store in air tight containers.
My new tote is out and I can't stop adoring how pretty it looks! This is for my mom for Mother's day!