Namak Pare is one of those snacks that you will find in every house in India. It can be kept for a long time in the pantry. It’s a perfect snack for traveling.
| Preparation time: | 60 minutes |
| Servings: | Not applicable |
| Difficulty: | Medium |
Ingredients
| All Purpose Flour | 500 gm |
| Salt | 15 gm |
| Carom seeds (ajwain) (optional) | 1 tsp |
| Crushed black pepper (kuti kali mirch) | 1 tsp |
| Ghee | 90 gm |
| Water | About 180 ml |
Method
- Combine flour, salt, carom seeds and ghee. Try not substituting ghee with oil because they come out more flaky with ghee.
- Rub it through the flour. If you take a handful of flour and squeeze it in your hand and drop it in the bowl, it should keep the shape.
- Add water slowly and make a hard dough. Cover it and keep it aside for at least 30 minutes.
- Knead it again lighly. Divide the dough in 4 equal pieces and make disks.
- Roll a disk into quarter cm thickness. The dough will be elastic but keep spreading it. If the ends of the rolled dough break, pinch the sides and roll again.
- Heat the oil in a wok for frying. Test it by dropping a pea size dough in the oil. If it sizzles and immediately comes up, it’s too hot. If the dough settles down and does not come up in a minute, it’s cold.
- Cut the dough in any shape you like. I cut it in simple finger sticks (see picture).
- Drop a few of the sticks in the oil and fry it on medium heat.
- These need to be fried on medium heat. They will puff up a little. Once they start to brown a little remove them from oil. Drain on paper towel. Repeat with rest of the dough. Namak Pare are ready.
- Store them in air tight container after they cool down completely. They can last for a few months.
Notes
- You can add any herbs you like to the dough for making different variations like dry methi leaves, chaat masala, etc.
- If namak pare are not very crisp there could be because they were fried on high heat.
Summary
Recipe Name
Namak Pare
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)