No chance you can miss your preferred dishes or flavours in the joyful season. We are speaking about pav bhaji, sambhar and rejuvenating mint here. A spice mix infused with these preferred flavours in your namakapara. Turns out just amazing.

NAMAKPARA 3 WAYS

Active ingredients

2 cups refined flour (maida).
Salt to taste.
1 tsp baking powder.
3 tbsps melted ghee.
Oil for deep frying.
Pav bhaji spray.
1 1/2 tbsps pav bhaji masala.
1 tsp red chilli powder.
1/4 tsp citric acid (nimbu phool).
1/2 tsp onion powder.
1/2 tsp garlic powder.
Salt to taste.
Mint sprinkle.
2 tablespoons dried mint leaves.
1/2 tsp black salt.
⅛ tsp citric acid (nimbu phool).
Salt to taste.
Sambhar spray.
1 1/2 tablespoons sambhar masala.
1/4 tsp citric acid (nimbu phool).
1 tsp red chilli powder.
Salt to taste.

Technique.

1. Take flour in a large mixing bowl, include baking powder, salt and mix well. Include ghee and rub the flour between your fingers till it looks like breadcrumbs. Include 1/4 cup cold water and mix till well integrated. Include ⅛ cup cold water and knead to a stiff dough, cover and rest for 5 minutes.
2. To make pav bhaji sprinkle, finely grind together pav bhaji masala, red chilli powder, citric acid, onion powder, garlic powder and salt. Transfer in a little bowl.
3. To make mint spray, finely grind together dried mint leaves, black salt, citric acid and salt. Transfer in another little bowl.
4. To make sambhar sprinkle, finely grind together sambhar masala, citric acid, red chilli powder and salt. Transfer in yet another little bowl.
5. Heat sufficient oil in a kadai.
6. Divide dough into equal portions, present each portion into a slightly thick disc and trim the sides with a knife. Cut into diamond shaped pieces. Carefully slide them into hot oil, a few at a time, and deep-fry till golden and crisp. Drain on absorbent paper.
7. Divide the namakparas into 3 equivalent parts, sprinkle pav bhaji sprinkle on first portion and toss. Sprinkle mint sprinkle on 2nd part and toss. Sprinkle sambhar masala sprinkle on 3rd part and toss. Let them cool off to space temperature level.
8. Serve or save in airtight containers.

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