Maria NasirNamak Paray are a popular street food/snack in South Asia. I was always attracted by the name and shape of these crispy, salty pastry bites.
The name Namak ( salt) and Paray (portions, small bits) immediately makes me crave for a cup of tea as I’m more a savoury food person than a dessert person.
The delicate ribbon like shape is a trademark of these yummy titbits.
Whenever I buy samosas, I never forget to buy a bag full of these as well. But since they are SO easy and quick to make, I mostly make these at home on weekends or if ever guests suddenly arrive. Always make lots of them because no one will stop at a few…these are addictive !
For Namak Paray, Cumin Spiced Dough Bites :
1 cup plain flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cumin seeds
2 tablespoons ghee ( clarified butter)
1/4 cup water
Vegetable oil for deep frying
This Is What You Do:
Mix flour, salt, pepper and cumin seeds.
Rub in ghee with your finger till thoroughly mixed.
Add water slowly, a little at a time and keep kneading till the dough is no more sticky.
Cover and leave to rest for 5 minutes.
Heat oil on medium low heat in a wok or deep frying pan.
Flour a worktop, divide the dough into two equal portions, roll out as thin as roti or tortilla.
Cut 1/2 inch strips with a sharp knife or pizza cutter, again cut at 60 degree angle to make the traditional Namak Paray shape.
Drop a tiny piece into oil to check the temperature, it should rise to the surface immediately but not get brown.
Fry a few at a time, don’t over crowd the pan. Cook a few seconds till they are golden and crisp.
Take them out on a sieve to drain the oil.
Serve hot with your favourite dip…mine is spicy mango chutney !
Serves 4