Namak Pare || Homemade Namak Pare || How to Make Namak Pare Recipe with step-by-step photos
Namakpare is crispy and flaky and is a great all-time snack
to enjoy with a cup of hot tea or coffee, The trick to making crunchy namak parae 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 parae crispy and flaky. These are
also great to serve to guests along with
Shireen chai
So let's begin
Tips to make the best namak pare:
- The consistency of the dough is very important while making this snack. it should be as tight as a kachori dough
- The temperature of the oil is also a significant factor, Heat the oil is nice, and then turn the heat to low
- Now add namak para to the hot oil and cook on low heat until they are nicely browned in color
- This process will take time but frying on low-medium heat is important for them to become crispy and cooked from inside
- Drain the namak para on a plate lined with kitchen tissue, it will absorb the extra oil and make it crisp
How to make namak pare in the oven?
- Although I prefer frying the Namak Pare and eating them in small portions rather than oven baking them as it definitely compromises on the taste if you are a health freak and loves to eat these by the handful, then baking them in the oven is a good option.
- 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.
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In a medium-sized bowl put maida/all-purpose
flour
Combine all ingredients, like ghee, carom, and
cumin seeds together
Mix them together very well till they turn to a crumble texture
Start kneading the dough with a few tbsp of
water at a time and mix to make a tight dough
Namakpara dough should be tight according to the photo below
Cover the dough and keep aside for 10-15 minutes
Take out the dough from the bowl and roll it like a thick long rope and then divide
the dough into halves
And give it to smooth ball shape
Start rolling the dough
Roll each in a thin circle and cut with a sharp knife or pizza cutter
Now cut the circle into long rectangular or
diamond
Carefully pick from the working surface and place them on a tray
Heat the oil in a heavy bottom pan/wok
Fry the
namak pare on low-medium heat till golden brown
Drain them out from the oil and then
Note, keep in mind namak pare will continue to
brown a bit even after draining them out from oil on a paper towel tray, Cool and store in an airtight container for up
to over a month
Namak Pare is crispy and flaky and a great all-time snack to enjoy with a cup of hot tea or coffee
- 300g, all-purpose flour/maida
- 1/6 tsp, carom seeds ajwain
- ¼ tsp, cumin seeds slightly roasted
- ½ tsp, salt or to taste
- 2 tbsp, ghee melted
- A few tbsp, of water or as required
- Cooking oil, as required for deep frying
How to make the Namak Pare?
- In a medium-sized bowl put maida/all-purpose flour
- Combine all ingredients, like ghee, carom, and cumin seeds together
- Mix them together very well till they turn to a crumble texture
- Start kneading the dough with a few tbsp of water at a time and mix to make a tight dough
- Cover the dough and keep aside for 10-15 minutes
- Heat the oil in a heavy bottom pan/wok
- Divide the dough into halves
- Roll each in a thin circle and cut with a sharp knife or pizza cutter
- Now cut the circle into long rectangular or diamond
- Frying Namakpare
- Carefully pick from the working surface and place them on a tray
- Fry the namak pare on low-medium heat till golden brown
- Drain them out from the oil and
- Transfer to the pepper kitchen towel to absorb excess oil
- Namakpare is done to serve with tea
- Note, keep in mind namak pare will continue to brown a bit even after draining them out from oil on a paper towel tray
- Cool and store in an airtight container for up to over a month
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