Saturday, 29 December 2012


Shelf Life: 25- 30 days
Serves: 15- 20 pieces
  • Semolina/ Sooji (Fine) : 1 cup
  • Plain Flour/ Maida: 2 cups
  • Carom seeds/ Ajwain: 1 tsp (optional)
  • Salt: to taste
  • Oil: 1/2 cup (to be used while kneading dough)
  • Baking soda: a pinch
  • Oil : For frying
  • Pizza cutter/ knife
  1. In a pan, add semolina, plain flour, baking soda, carom seeds,oil and salt. Mix them together. Add oil (4-5 tbsp). Knead hard/ stiff dough with lukewarm water. Cover with cloth and Keep it aside for min 45 mins. (Don't let the surface of the dough to become dry)
  2. Make a small ball and with the help of rolling pin, roll to make thin chapati.
  3. With the help of  bottle cap/ biscuit cutter, cut in any desired  any shape (thombus/ square) and keep them aside. 
  4. Heat oil in pan. Once the oil is hot, turn the flame to medium high.
  5. Deep fry the namakparas.
  6. Keep them aside and let them cool.
  7. Store in air tight container.

  • Never deep fry on high flame.
  • Namakparas can be used for up to 20-25 days, if stored in air- tight container at room temperature. 

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