| Main ingredients | Refined flour, Baking powder, Melted ghee, Oil, Pav bhaji masala, Red chilli powder, Citric acid, Onion powder, Garlic powder, Dried mint leaves, Black salt, Sambhar masala |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 45-50 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups refined flour (maida)
- Salt to taste
- 1 teaspoon baking powder
- 3 tablespoons melted ghee
- Oil for deep frying
- Pav bhaji sprinkle
- 1½ tablespoons pav bhaji masala
- 1 teaspoon red chilli powder
- ¼ teaspoon citric acid (nimbu phool)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt to taste
- Mint sprinkle
- 2 tablespoons dried mint leaves
- ½ teaspoon black salt
- ⅛ teaspoon citric acid (nimbu phool)
- Salt to taste
- Sambhar sprinkle
- 1½ tablespoons sambhar masala
- ¼ teaspoon citric acid (nimbu phool)
- 1 teaspoon red chilli powder
- Salt to taste
Method
- To make pav bhaji sprinkle, take pav bhaji masala in a mixer jar, add red chilli powder, citric acid, onion powder, garlic powder and salt and grind to a fine powder. Transfer into a small bowl.
- To make mint sprinkle, take dried mint leaves in a mixer jar, add black salt, citric acid and salt and grind to a fine powder. Transfer into another small bowl.
- To make sambhar sprinkle, take sambhar masala in a mixer jar, add citric acid, red chilli powder and salt and grind to a fine powder. Transfer into yet another small bowl.
- Take flour in a large mixing bowl, add baking powder and salt and mix well. Add ghee and rub the flour between your fingers till it resembles breadcrumbs. Add ¼ cup cold water and mix well. Add ⅛ cup cold water and knead to a stiff dough. Cover and rest for 10-15 minutes.
- Heat sufficient oil in a kadai.
- Divide dough into equal portions, roll out each portion into a slightly thick disc and trim the sides with a knife. Further 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.
- Divide the namakparas into 3 equal portions and put them in 3 different bowls. Sprinkle pav bhaji sprinkle on 1st portion and toss. Sprinkle mint sprinkle on 2nd portion and toss. Sprinkle sambhar masala sprinkle on 3rd portion and toss. Let them cool down to room temperature.
- Serve or store in airtight containers.