Air fryer recipe · Snacks
Air-Fryer Namak Para Ribbons
Crunchy little salted strips that disappear by the handful before the festival even starts.
- 17 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 355kcal
- 7.8 gprotein
- 55.5 gcarbs
- 11.1 gfat
- 2.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Fine semolina2 tbsp
- Oil (moyan)3 tbsp
- Kasuri methi (crushed)1 tsp
- Salt3/4 tsp
Method
Combine and rub
Mix the maida, semolina, crushed kasuri methi and salt in a bowl. Drizzle in the oil and rub it through until the flour feels crumbly and just damp, so the para bakes short and crisp, not hard.
Knead firm
Add water little by little to form a stiff, smooth dough. Keep it firm so the pieces stay crunchy, then cover and rest it for fifteen minutes to relax the gluten and stop the dough springing back.
Roll and slice
Roll the dough into a thin sheet, cut it into long strips, then crosswise into short ribbons or diamonds. Keep every piece the same size so they cook at the same rate and none turn dark before the rest.
Toss with oil
Tumble the cut pieces in a teaspoon of oil so each is barely coated. This light film helps them crisp evenly, then spread them in the basket in a loose single layer with room to breathe.
Air-fry crisp
Air-fry at 180°C for 14 min, shaking the basket three times for an even golden crunch on all sides. Cool them fully before storing in an airtight jar, as any warmth left behind turns them soft.
