Evening tea is always enjoyable when accompanied by some crunchy and salty snacks. Namkeen is one of them. This dish has been served with tea for a long time, and its crunchy and salty taste is loved by everyone.

Another good thing about it is that it can be easily made at home. If you too want to make tasty and crispy Namkeen at home, let's learn the recipe.

Required Ingredients:
Maida - 2 cups
Oil/Ghee - 1/4 cup (or 4-5 tablespoons)
Salt - to taste (about 1 teaspoon)
Ajwain - 1/2 teaspoon
Water - for kneading the dough (about 1/2 cup)
Oil - for frying the Namkeen

Method:
First, take the flour in a large bowl, add salt and ajwain, and mix.
Now, add the oil or ghee and mix it well by rubbing it with your hands. The flour should absorb the oil well and should resemble a laddu when folded in a fist.

Now, add water little by little and knead into a dough as stiff as for puris. Cover the dough and let it rest for 20-30 minutes, allowing it to rise and set.

After 20-30 minutes, knead the dough again to make it smooth.

Divide the dough into two or three equal portions.

Take one portion, roll it out to a round shape, and roll it out with a rolling pin to a thickness of about 1/4 centimeter.

Cut this rolled out roti lengthwise and then widthwise with a knife to form small square or diamond-shaped namak paras.

Now, pour oil into a pan and heat it over low heat. The oil should be medium hot. Overheating the namak paras can burn.

When the oil is hot, gently add the chopped namak paras.

Keep the flame low while frying the namak paras. Frying over high heat will cook the namak para on the outside, but the inside may remain raw and won't become crispy.

Fry them over low heat, stirring gently, until they turn golden brown. This should take about 8 to 10 minutes.

When the namak para are golden brown, remove them from the oil and place them on a paper towel to drain off any excess oil.

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