Namak Paare
December 17th, 2008 filed under Snacks, Vegan
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:
- Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
- Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
- Knead the dough for another minute and divide in two equal parts.
- Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
- Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
- 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.
- Heat the oil in a frying pan on medium heat.
- 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.
- 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.
- After namak paras come to room temperature they should become crisp.
Tips:
- Namak paras can be stored for one month in airtight containers.
- If the Namak paras are cooked on high heat, they will be soft.
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.
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?????
too gud recipe…..my familyloved it…esp my kids
hi aunty,
plz can u guide me which brand of whole wheat flour is good.i live in texas.than ku in advance.
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.
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.
awesome !!!!!!!!!!! my kids loved it…………thank u
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
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
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.
Hi Niv,
Namak para should not be dry sometime different brand of flour can make the different in measurement try adding little more oil.