Namak Paare

December 17th, 2008 filed under Snacks, Vegan
YouTube Preview Image

Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.

Ingredients:

  • 1/2 cup All purpose flour (plain flour or maida)
  • 1/2 cup whole wheat flour
  • 2 tablespoons Sooji fine (semolina flour)
  • 3/4 teaspoon Salt
  • 1/4teaspoon Carom seeds (ajwain)
  • 2 tablespoon oil
  • About 1/3 cup water as needed
  • Oil to fry

Method:

  1. Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
  2. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
  3. Knead the dough for another minute and divide in two equal parts.
  4. Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
  5. Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
  6. Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
  7. Heat the oil in a frying pan on medium heat.
  8. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  9. Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
  10. After namak paras come to room temperature they should become crisp.

Tips:

  1. Namak paras can be stored for one month in airtight containers.
  2. If the Namak paras are cooked on high heat, they will be soft.

If you enjoyed the recipe for Namak Paare, here are more great recipes you should try from Manjula's Kitchen.

38 Responses to “Namak Paare”

  1. Sindhu says:

    Hello Auntyji…..i’ve been a frequent visitor of your kitchen. but started trying your recipes recently. Tried namak para ,
    shakkar para nd parattas, all came out well.
    thanks
    Sindhu.

  2. Roohi says:

    Very good recipe. I have never alter any thing.Perfect measurements .In this week i made 5 times namak parey and my kids wants more all the time.i am very happy with all recipes. i want to try ladoo….lets see how it will turn????? Any suggestions?????

  3. divya says:

    too gud recipe…..my familyloved it…esp my kids

  4. priya says:

    hi aunty,
    plz can u guide me which brand of whole wheat flour is good.i live in texas.than ku in advance.

  5. Dipti Malik says:

    Hi Auntyji,
    When we knead the dough for the second time while kneading should our hands become a little oily or remain dry (maybe to check the oil content of the dough).
    Thanks.

  6. FAL says:

    HI, AUNTY
    YOUR ALL RECEPIES ARE SO GOO,I HAVE TRY NANKHATAI,AND IT COMES VERY GOOD .I JUST WANT TO KNOWW HOW TO MAKE GHEVAR.IF YOU KNOW THAN CAN YOU MAKE NEW EPISODE FOR IT?
    THANK YOU FOR YOUR GOOD HELPING.

  7. divya says:

    awesome !!!!!!!!!!! my kids loved it…………thank u

  8. Anjali says:

    Hello Manjulaji,
    Is it possible to make the namak paaras by baking them instead of frying?
    I just finished making parathas using your recipe – they are delicious!
    Thank you,
    Anjali

  9. bala says:

    Hello Auntyji,
    Your food items are looking good and tast is also good because we are making them, we want some help from you ,we want to know about fine save.

    thankyou very much

  10. niv says:

    Hello Auntyji,

    I tried these namak pare and they came out well. I added some coriander leaves while making the dough just for flavor.
    when i ate the pare, it made me very thirsty. Like, they were little dry though very tasty. Is it how it is supposed to be?
    As you said, it was a great snack for tea. but to eat otherwise, it is dry. Is there any mistake i could have or is pare like that?
    Thanks in advance.

Add Comment

* Denotes Required Field

Name *

E-Mail *

Website

Comments *

*