this snack is basically from gujrat, or kathiawari origin, but is liked a lot in all south-east asia.
115 g gram flour 30 g hot oil 60 ml water 1/2 teaspoon soda bicarbonate ( cooking soda ) 1/2 teaspoon salt ( or to taste ) 1/2 teaspoon ajwain A pinch asafoetida ( hing ) 1/2 teaspoon crushed peppercorns Oil for frying
sift gram flour. Add crushed peppercorns, ajwain and asafoetida.
Add hot oil and rub in well.
Dissolve salt and soda in 60 ml of water. Bring to a boiling point and cool.
Make a well in the centre of the flour and prepared water enough to make stiff dough.
Mix a teaspoon of oil to remaining water and sprinkle over the dough.
Knead the dough till quite smooth.
Heat oil in a kadai and reduce heat to medium. Press through sev mould / chakali press / gathia maker ( disc with big hole ) directly into hot oil. Fry till crisp
.Recipe Credit – Ms Thangam Philip

Namak pare;

it is avery easy and very much popular pakistani snack. have not much spices in it ,so can be enjoyed by every one including children.
Ingredients for Namak Pare:
  • Ingredients: All Purpose Flour – 1 Cup Carom Seeds (Ajwain) – 1/2 tsp Clarified Butter (Ghee)/Oil – 3 tbsp Soda-Bi-Carb – 1/4 tsp Salt – to taste [1/4 tsp] Warm Water – 1/4 cup
    Oil – for deep frying

1. In a wide bowl mix flour, salt, ghee/oil, ajwain and rub until ghee is mixed well with flour.
2. Add water in small quantity to form a stiff dough [stiffer than roti dough].
3. Meanwhile heat Oil for deep-frying at medium to high heat.
4. Divide dough in 2-3 portion and make smooth balls and grease with oil, also grease the rolling surface and the rolling pin with little oil so doesn’t have to dust with flour.
5. Take one ball of dough and roll it into a circle, you can keep thickness of 1/4” or less than that.
6. Using a sharp knief cut rolled dough in diamond shape. Repeat same for remaining dough.
7. Drop handful carefully in oil and fry until golden brown in slow to medium heat so it can cook properly.

8. Once done take them out in kitchen towel, and allow to cool.


  • Dark Chocolate: 120 gms
  • Butter: 5 tbs
  • Sugar: 2/3 cup (powdered)
  • Warm water: 1/4 cup
  • Instant Espresso Powder: 2 tsps
  • Eggs: 2
  • Egg yolks: 2
  • Salt: pinch
  • Flour: 2 cup


  1. Pre-heat oven to 200 degrees centigrade. Grease 3 ramekins.
  2. Melt chocolate and butter in a double boiler. Keep aside.
  3. Mix together espresso and warm water. Keep aside.
  4. Mix the powdered sugar, eggs, egg yolks and salt. Add espresso liquid and mix for about 2 mts.
  5. Add the chocolate mixture to the egg mixture and whisk to combine.
  6. Add the flour and mix. Do not over mix. Pour into prepared ramekins.
  7. Place in the oven in the middle rack and bake for 12 mts.
  8. The center will appear still gooey but the edges slightly firm.
  9. Run a knife along the edge and invert onto a serving plate.
  10. Sprinkle with powdered sugar . SERVE HOT

note- i have not tried this cake yet it looked very deliciouse