Crispy namak para

Sift the flour into a large bowl, and mix in ½ tsp salt and the ghee until well combined. Sprinkle in the cumin seeds, then trickle in 2 tbsp warm water, slowly adding a little more until you have a medium-hard dough (it shouldn’t be soft). Knead for 3-4 mins in the bowl, then cover and set aside for 30 mins.

Divide the dough into 4 small, equal-sized balls. Roll each ball out into a thin circle to a depth of around 1mm – make it too thick and the namak para won’t crisp up when fried. You can then cut the circles into diamond shapes or straight pieces, if you prefer. For diamonds, cut diagonal lines using a pizza cutter about 2.5cm apart across the circle; repeat the cuts in the opposite direction. Transfer the cut shapes to an oiled plate and repeat with the rest of the dough.

Pour the oil into a deep heavy pan to no more than a third full. Heat over a medium-high heat to 180C – a little blob of dough should rise quickly to the surface when dropped in. Fry the namak para in batches for 1-2 mins until browned. Remove using a slotted spoon to a plate lined with kitchen paper. Serve warm or at room temperature. Will keep in an airtight container for up to three days.