Namakpara 3 Ways

Ingredients list for Namakpara 3 Ways

• 2 cups Refined flour (maida)
• to taste Salt
• 1 teaspoon Baking powder
• 3 tablespoons Pure ghee
• for deep-frying Oil
• For Sambhar Sprinkle
• 1 1/2 tablespoons Sambhar masala
• to taste Salt
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Citric acid
• For Pav Bhaji Sprinkle
• 1 1/2 tablespoons Pav bhaji masala
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/4 teaspoon Citric acid
• For Mint Sprinkle
• 2 tablespoons Dried mint leaves
• to taste Salt
• 1/2 teaspoon Black salt (kala namak)
• 1/8 teaspoon Citric acid

Method

1. Take flour in a large mixing bowl, add salt and baking powder and mix well. Add ghee and rub the flour between your fingers till the mixture resembles breadcrumbs. Add ¼ cup cold water and mix till well combined. Add ⅛ cup cold water and knead into stiff dough. Cover the dough with damp cloth and rest for 15 minutes.
2. For sambhar sprinkle, take sambhar masala, salt, red chilli powder and citric acid in a mixer jar and grind to a fine powder. Transfer into a small bowl.
3. For pav bhaji sprinkle, take pav bhaji masala, salt, red chilli powder, garlic powder, onion powder and citric acid in a mixer jar and grind to a fine powder. Transfer into another small bowl.
4. For mint sprinkle, take dried mint leaves in a mixer jar, add salt, black salt and citric acid and grind to a fine powder. Transfer into a third 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. 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.
7. Divide the namakparas into 3 equal portions and put them in 3 different bowls. Sprinkle sambhar mixture over the namakparas in one bowl and toss. Sprinkle pav bhaji mixture over the namakparas in the second bowl and toss. Sprinkle mint mixture over the namakparas in the third bowl and toss. Let them cool down to room temperature.
   Serve or store in airtight containers.