When we were growing up in Kenya, our mothers took pride in feeding us and our guests homemade snacks. Popat as my mum called these, were one of the salty snacks and went down a treat with a cup of tea or ice-cold soda. Some people know them as namak paray and are available from mithai shops.
Cool and enjoy, can be stored in an airtight container for up to 3 weeks.
Namak Paray (Popat)
Print RecipeIngredients
- 2 cups plain flour
- Half cup butter (at room temperature)
- 1 level tsp salt
- Half tsp lovage seeds (ajwain)
- Half cup cold water
- 4 cups oil for deep frying
Instructions
Put the flour in a deep bowl, add the butter, salt, ajwain, mix in with hands, add a little cold water at a time, until the mixture forms a hard ball. (or use electric mixer)
Keep aside for 20 – 30mins.
Divide dough into 4 equal portions, take one portion , place on a flat surface, roll out like a big chapatti until it is quarter inch thickness.
Cut into strips and then diagonals to create popats.
Add some of the strips into the heated oil, they will start floating up from the oil, use a slotted spoon to swish around in the oil.
Fry on low/medium heat until golden brown. Remove on to kitchen paper to drain fry a second batch.
Roll out each dough ball, cut and fry until all of the dough is used up.