Try this Khasta Namak Para recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 2 cup refined flour in a bowl and to it add ½ tsp salt, ½ tsp carom seeds and ¼ cup oil. Keep 2 tbsp of oil aside in a bowl. Add little water at a time to prepare stiff dough. ½ cup of water was taken but 1.5 tbsp of water is still left. Cover the dough and keep it aside for 15 to 20 minutes to set and prepare the sankhe after that.
- After 20 minutes, lubricate the dough again to make it smooth. Divide it into four equal parts.
- Lift a dough ball at a time and flatten it. For this, place the dough ball on a rolling plate and roll it out into this sheet in square shape. Cover the rest of the dough balls.
- Sprinkle some flour over the rolled sheet and spread it evenly using a spoon. Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.
- Drop a little oil over and spread it evenly. Sprinkle some more flour over the folded sheet and spread it evenly. Now fold it like this at the centre. Hold the other side and fold it till the centre and a square shaped thick sheet is ready.
- Flatten it again. Do not flatten it too much as before, keep it a bit thick than the earlier sheet and flatten it to half the size of the earlier sheet. Now repeat the same process, spread a little oil and spread it over the sheet in a thin layer. Sprinkle a little refined flour and spread it evenly. Now fold the sheet, fold it in three parts.
- Roll out the sheet, keeping it little thick. Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe from it. The thickness of sheet is kept ½ cm or ¾ cm.
- Cut out long shakhe from the rolled sheet and place them on a plate. Similarly prepare the rest by flattening and cutting the dough balls.
- Heat enough oil in a wok or pan to deep fry the sankhe. Heat it in low flame. To check the oil, place your hand over the wok like this and feel the heat over hands. Oil is now hot enough. To fry the sankhe we need slightly medium hot oil. Keep the flame medium low.
- Gently slide the sankhe into the hot oil. Place as many sankhe as possible in the wok and fry till they turn golden brown in color from all sides.
- When the sankhe turn nice golden brown in color, drain them out from the wok. Take it out with a ladle. Hold the ladle on the wok for a while so that the extra oil drains back into the wok. Place the fried sankhe on a plate covered with absorbent paper to remove excess oil. Fry all the sankhe like this. To prepare sankhe it takes 5 to 6 minutes at a time.
- Crispy and super delicious layered sankhe are ready now and making them is really easy. To make them spicier, sprinkle them with chaat masala, black pepper and salt.
- When the sankhe cools down, Put it in any container and relish eating anytime or with a steaming hot cup of coffee or tea.
Unlike flat crackers that rely entirely on a simple dough, khasta namak para achieves its characteristic crumbly texture through repeated folding and rolling. Rubbing oil thoroughly into the plain flour before adding water coats the gluten strands, preventing them from developing elasticity and ensuring the finished snack breaks apart easily in the mouth. Incorporating whole carom seeds directly into the flour mixture distributes a pungent, herbal aroma throughout the dough without disrupting the structural integrity of the layers. Allowing the stiff dough to rest covered for fifteen to twenty minutes relaxes the flour and makes the dense mass pliable enough to flatten without tearing. Maintaining low heat during the deep-frying stage allows the thick pastry to cook through completely over the course of five to six minutes without scorching the exterior before the inside turns crisp. Once completely cooled, these snacks store well in an airtight container for up to two weeks, retaining their crunch without requiring reheating.
