Namak Pare are crispy flaky snacks made by deep frying Maida/ Plain Flour. The flour is kneaded using ghee which attributes to its flakiness and sooji/ semolina is added for crispiness.
You can make these namak pare in bulk and store them in an airtight container for upto a month. They are generally enjoyed as a small snack in between meals and can also be eaten along with mango, chili or lime pickle.
To make Namak Pare at home follow the detailed step by step recipe with photos posted below.
Also see : Mathris
Yield: 1 Big Jar
Ingredients for Namak Pare Recipe
- 3 Cups Maida/ Plain Flour
- 1 Cup Sooji/ Semolina
- 2 Teaspoon Ajwain/ Carom Seeds/ Celery Seeds
- 1-2 Teaspoon Salt, or to taste
- 1 Cup Desi Ghee or Cooking Oil
Step By Step Instructions With Photos For Namak Pare Recipe
Mix 3 cups of Maida/ Plain Flour with 1 cup of Sooji/ Semolina in a wide vessel.
Add 2 teaspoons Ajwain/ Carom Seeds and 1-2 Teaspoon Salt according to your taste.
Then add 1 cup of molten Desi Ghee and mix well with your hands to coat the flour in the ghee completely.
Add around 1 cup water in small increments to make a tight dough. Divide this dough into 4-5 equal portions.
Shape the divided dough into balls and place them onto a flat surface. Use a rolling pin to flatten them out into round discs of around 10-12 inches in diameter.
Cut the discs vertically into long thin strips of around 1/2 - 1 inch width. Then cut them horizontally to get a rectangular or diamond shape, around 3 inches in length. You can vary the dimensions as you desire.
Heat oil in a pan and fry the namak pare in batches till they turn light golden brown in color. Fry them on medium heat for the first few minutes and then turn the heat to low to allow them to cook from the inside. Flip them when they are halfway cooked to ensure even browning from both sides.
Drain the excess oil by placing the namak paras on a kitchen roll. Namak Pare are ready. You can serve them immediately or store them for later use. For storage, allow the namal paras to cool completely otherwise they will become soggy. Then store them in a airtight container in a cool dry place.
Also see: Mathris