You can put a bowl of these snacks near the sofa, with a bowl of chutney to be used as a dipping sauce, and you are all set for an evening watching television. Namakparas, a great favorite in our family, are a savory nibbling food flavored with the thyme-like seeds known as ajowan (or ajwain). Among the chutneys you can use as a dip are Fresh Cilantro and Yogurt Chutney and Quick Yogurt and Pickle Chutney, or just plain old tomato ketchup.
Namakparas can be made ahead of time and stored in airtight tins, just like cookies.
SERVES 4–6
• 1 cup flour
• 2 tablespoons sooji (see this page)
• ¾ teaspoon salt
• ¼ teaspoon ajowan seeds
• 2 tablespoons olive or peanut oil, plus more for deep-frying
1. Put the flour, sooji, salt, and ajowan seeds in a bowl and mix well with a fork. Dribble in the 2 tablespoons of oil and rub the mixture until you have a rough, breadcrumb-like texture. This must be turned into a very firm dough, so add some water a bit at a time. I used only 4½ tablespoons, but you might need a little more or a little less. Knead the dough for 2–3 minutes and shape into a ball. Set aside in the mixing bowl, covered by a damp dish towel, for 20 minutes or so. Knead the dough again for about a minute, then divide it into two equal balls. Set one aside, covered.
2. Take the other ball and flatten it, then roll it out into a 9 inch circle. You will need to push down hard, as the dough will be firm. (You will not need any extra flour to help with the rolling.) Using a sharp knife, cut the circle into long strips ½ inch wide. Now cut across the center, dividing each strip in half. Make similar strips with the second ball of dough. Keep both batches lightly covered.
3. Put a 1½ inch depth of oil into a wok, karhai, or frying pan and set over medium-low heat. When the oil is hot—a piece of dough dropped in should sink to the bottom, rise very slowly, and start sizzling—put in as many namakparas as will fit easily in a single layer. Fry, turning them over every minute or so, until they are golden. This should take about 5 minutes. If they are cooking too quickly, adjust the heat. Lift them out of the hot oil with a slotted spoon and spread them out on a baking sheet lined with a paper towel. Make all the namakparas this way. Allow them to cool completely, then store them in an airtight tin or a ziplock bag.
