Namakpara 3 Ways

Ingredients 

• 2 cups refined flour (maida)
• Salt to taste
• 1 teaspoon baking powder
• 3 tablespoons pure ghee
• Oil for deep frying
  Sambhar sprinkle
• 1½ tablespoons sambhar masala
• Salt to taste
• 1 teaspoon red chilli powder
• ¼ teaspoon citric acid (nimbu phool) 
  Pav bhaji sprinkle
• 1½ tablespoons pav bhaji masala
• Salt to taste
• ½ teaspoon red chilli powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon citric acid (nimbu phool) 
  Mint sprinkle    
• 2 tablespoons dried mint leaves
• Salt to taste
• ½ teaspoon black salt
• ⅛ teaspoon citric acid (nimbu phool)

Method

1. Take flour in a large mixing bowl, add salt and baking powder, mix well, add ghee and rub the flour between your fingers till it resembles breadcrumbs. Add ¼ cup cold water and mix till well combined. Add ⅛ cup cold water and knead to a stiff dough, cover and rest for 5 minutes.
2. For sambhar sprinkle, finely grind together sambhar masala, salt, red chilli powder and citric acid, transfer into a small bowl.
3. For pav bhaji sprinkle, finely grind together pav bhaji masala, salt, red chilli powder, garlic powder, onion powder and citric acid, transfer into another small bowl.
4. For mint sprinkle, finely grind together dried mint leaves, salt, black salt and citric acid, transfer into yet another small bowl. 
5. Heat sufficient oil in a kadai. 
6. Divide dough into equal portions, roll out each portion into a slightly thick disc and trim the sides with a knife.
7. Cut into diamond shaped pieces. Gently slide them into hot oil, a few at a time, and deep-fry till golden and crisp. Drain on absorbent paper.
8. Divide the namakparas into 3 equal portions, sprinkle sambhar sprinkle on 1st portion and toss. Sprinkle pav bhaji sprinkle on 2nd portion and toss. Sprinkle mint sprinkle on 3rd portion and toss. Let them cool down to room temperature. 
9. Serve or store in airtight containers.