Namak Pare Recipe - Yummy Traditional

Namak Pare Recipe

namak-pare-recipe-with-step-by-step-photos


Namakpare is crispy and flaky, are a great all-time snack to enjoy with a cup of  hot tea or coffee
The trick to making crunchy namak paray is to knead the dough as tight as you can and fry them on low-medium heat the amount of ghee  added to the flour while kneading it is also very important, it makes the namak paray crispy and flaky
 These are also  great to serve to guests along with Shireen chai
so let's begin with step by step photos....
                                
namak-pare-recipe

Tips to make the best namakpare:
  1. The consistency of the dough is very important while making this snack.it should be as tight as a kachori dough
  2. The temperature of the oil is also very important factor, heat the oil is nice and then turn the heat to low
  3. Now add namak para in the hot oil and cook on low heat  until they are nicely browned in color
  4. This process will take time but frying on low-medium heat is important for them to become crispy and cooked from inside
  5. Drain the namak para on a plate lined with kitchen tissue, it will absorb the extra oil and make them crisp
How to make namak pare in the oven?
  1. Although I prefer frying the Namak Pare and eat them in small portion rather than the oven baking them as it definitely compromises on the taste, but if you are a health freak and loves to eat these by the handful, then baking them in the oven is a good option.
  2. You can make the dough and cut the namak pare and then line them on a baking tray in a single layer. Spray with oil and bake in a preheated oven at 160 degrees for 20-25 minutes.
namak pare-recipe

Pictorial:
Kneading Dough:
In a medium-size bowl put maida/all-purpose flour    

add-flour-in-bowl

Combine all ingredients, like ghee, carom and cumin seeds together
                                               
add-ingredients-to-the-flour

Mix them together very well till turns to crumble texture 
                                                 
mix-flour-with-ingredients

Start kneading the dough with a few tbsp of water at a time and mix to make a tight dough 

                       
knead-a-dough

Namakpara dough should be tight accordingly below the photo                     

namak-pare-dough-should-be-tight

Cover the dough and keep aside for 10-15 minutes
                         
cover-and-rest-the-dough

Making Namak para:
Take out the dough from bowl and roll it like a thick long rope and then divide the dough into halves
                     
divide-the-dough-into-halves

And give it to smooth ball shape

give-it-to-ball-shape

Start rolling the dough

start-rolling-the-dough


Roll each in a thin circle and cut with a sharp knife or pizza cutter
                             

Now cut the circle in long rectangular or diamond 

cut-the-circle-into-diamond-shape

Carefully pick from working surface and place them on tray    

cut-the-namakpare


Frying Namakpare
Heat the oil in a heavy bottom pan/wok

heat-the-oil


Fry the namakpare on low-medium heat till golden brown

          
frying-the-namakpare


Drain them out from the oil and then 


drain-them-out-from-oil


Transfer to the paper kitchen towel


Namakpare is ready to serve with tea
                                                     
namakpare-is-ready-to-serve-with-tea
     
Note, keep in mind namak pare will continue to brown a bit even after drain them out from oil on a paper towel tray, cool and store in an airtight container for up to over a month
                                                   
namakpare





Namak Pare is crispy and flaky are a great all-time snack to enjoy with a cup of  hot tea or coffee

Ingredients:
  1. 300g, all purpose flour/maida
  2. 1/6 tsp, carom seeds ajwain
  3. ¼ tsp, cumin seeds slightly roasted
  4. ½ tsp, salt or to taste
  5. 2 tbsp, ghee melted
  6. Few tbsp, water or as required
  7. Cooking oil, as required for deep frying
How to make the namak pare?
Instructions:
  1. In a medium-size bowl put maida/all-purpose flour
  2. Combine all ingredients, like ghee, carom and cumin seeds together
  3. Mix them together very well till turns to crumble texture
  4. Start kneading the dough with a few tbsp of water at a time and mix to make a tight dough
  5. Cover the dough and keep aside for 10-15 minutes
  6. Heat the oil in a heavy bottom pan/wok
  7. Divide the dough into halves
  8. Roll each in a thin circle and cut with a sharp knife or pizza cutter
  9. Now cut the circle in long rectangular or diamond
  10. Frying Namakpare
  11. Carefully pick from working surface and place them on tray
  12. Fry the namakpare on low-medium heat till golden brown
  13. Drain them out from the oil and
  14. Transfer to the pepper kitchen towel to absorb excess oil
  15. Namakpare is done to serve with tea
  16. Note, keep in mind namak pare will continue to brown a bit even after drain them out from oil on a paper towel tray
  17. Cool and store in an airtight container for up to over a month
*Not be duplicated, rewritten, or published without permission- Thank you! 

Have you any doubts about this blog kindly let me know
EmoticonEmoticon