Take 500 gms of flour.
Add 80 gms of oil to it. You can also use ghee (clarified butter) for this.
Add 1 tsp fennel seeds.
Add 1 tsp carom seeds (ajwain) to it
Add 1 tsp cumin seeds to the mixture.
Add 1 tsp salt to the mixture. Do not add a lot of salt or else the namak para might not taste good.
Mix everything together. Make sure the flour is sticking to each other when you take it in hand. If not, then add some more ghee to it.
Start adding water to the mixture to make the dough. Add the water in parts and not all together. Remember we need to make the dough a bit hard so do not add a lot of water.
Prepare a tight dough.
Cover it with a cloth and keep it aside for 15 min.
Saata: For preparing saata, we will take 2 tbsp ghee in a bowl.
Add 1 tbsp flour to it and mix it the two together to form a paste.
Remove the cloth from the dough.
Give the dough a nice mix with the hand.
Start cutting small pieces of the dough with a knife.
Prepare small balls of the dough.
Roll it with a rolling pin. It need not be perfect circle but the thickness should be consistent from every where.
Spread some saata on the whole flattened dough
Start rolling the flattened dough with hand.
Make sure to roll it tight.
Start cutting small pieces of the rolled dough with a knife.
Make small pieces.
After cutting into small pieces flatten with hand as shown in the image.
It should be very thin.
Again roll the flattened piece with a rolling pin.
Apply some saata on the top.
Fold it into half.
Add some saata on the top.
Make another fold and apply saata on the top
Give it gentle press so that all sides stick to each other.
Do this with all the pieces.
Deep fry the para in medium hot oil. Keep the flame to medium throughout.
Occasionally turn the para to the other side so that all the sides are cooked completely.
After the namak paras turn golden brown, you can stop the flame and remove them out.
Your namak para is ready. Store it in a jar. You can have it with tea or evening snack. Enjoy!!!