Scrumptious savoury snack prepared by deep frying diamond shaped pieces of pastry seasoned with carom seeds. I decided to make colourful namak paras; I try to use natural colours in my recipes as far as possible, so I added spinach and beetroot to the dough to make namak paras with natural colours and added health benefits.
- 11/2 cup plain flour (maida)
- 1/2 cup finely chopped spinach
- 2 tablespoons chopped beetroot
- Oil for deep-frying
- Salt to taste