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# Suji Ke Namak Pare Recipe
## Step-by-step
firstly, in a mixer jar take 2 cup rava and grind it to a fine powder.
transfer the powdered rava to a large bowl.
add ½ tsp ajwain, 1 tsp cumin, 1 tsp salt, 2 tsp sugar, and 2 tbsp ghee.
crumble and mix well making sure everything is well combined.
now add water as required and start to knead the dough.
add water in small batches as rava absorbs more water.
prepare a smooth and soft dough.
rest the dough for at least 20 minutes.
now pinch a ball-sized dough and dust it with flour.
## Video
## FAQ
A: Sooji Namak Pare, also known as semolina flour or sooji crisps, are a common snack in India that are seasoned with salt and spices. They typically have a crispy texture and savoury flavour from deep-frying.
A: While other varieties of Namak Pare may be produced with different types of flour, such as wheat flour or besan(gram flour), Sooji Namak Pare are made using semolina flour.
A: You can bake the Namak Pare for 15 minutes or until golden brown in an oven set to 180 degrees Celsius.
A: To keep Namak Pare crisp after cooling, store them in an airtight container.
A: To give the dough a new flavour, you can try adding different spices like cumin, black pepper, or ajwain.
A: Salt is used to season Namak Pare, which is why they are called Namak Pare. You can use other seasonings or herbs for salt if you choose.
A: Yes, you can bake them for 15 minutes at 180 degrees Celsius or till they get golden.
A: You can experiment using whole wheat flour, but the finished result will have a different texture and flavour. Namak Pare is usually made with sooji.
A: Yes, you can prepare the dough ahead of time and keep it in the fridge for a few days. Before rolling and frying, just be sure to let the dough come to room temperature.
A: When preserved in an airtight container, Namak Pare will remain tasty for up to a week.
A: Yes, you may give the dough a different flavour by adding other spices like cumin, coriander, or black pepper.
## Notes
* firstly, make sure to grind the rava to fine powder, else it will be difficult to knead the dough.
* also, deep fry on medium flame to cook the nama para from inside.
* additionally, adding sugar gives a nice golden color to the para.
* finally, suji namak para recipe stays crispy for a month.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/crispy-suji-ke-namak-pare-recipe/](https://hebbarskitchen.com/crispy-suji-ke-namak-pare-recipe/)
## Step-by-step