“Namak pare (नमकपारे)” is an Indian snack being made mainly in northern part of india. It is really a great snack to munch anytime, and is absolutely filling. This can be easily made at home, thus avoiding savouries from outside. Anyone who likes savouries, would most certainly like this. Some people also refer this as Mathri. This is one recipe you will find made during festivals in India e.g. Diwali and Holi. Keep reading for detailed step by step recipe of Namak Pare.
Preparation time: 10 minutes
Cooking time: 10 minutes
All purpose flour(Maida) – 4 cups or 500 grams
Semolina(sooji) – 1/2 cup or 100 grams
Carom seeds (ajwain) – 2 teaspoon
Salt – 1.5 teaspoon
- Dried Fenugreek leaves (Kasuri Methi) – hand ful
Clarified butter/Desi ghee – 2 tablespoon
Oil for deep frying
Take a mixing bowl, sieve all purpose flour/maida, and then mix semolina and salt.
Now add carom seeds, fenugreek leaves and ghee and mix properly.
With the help of warm water,knead this mixture into a smooth and little stiff dough. Cover this dough for 10-15 minutes with a damp cloth and keep aside.
Now make 6 equal sized balls out of this dough. Roll them one by one with help of rolling pin considering that they should not be very thin in size.
Now make long stripe cuts vertically and then horizontally of desired length .
Heat oil in a kadahi/pan . Put the cut stripes into the heated oil and deep fry them on low-medium flame till they are golden brown in colour. Keep them for few minutes and they will be crispier.
Your Crunchy Namak para is ready.
- Adding semolina is optional. It just helps to give it a crunchy texture.
If you want to keep your namak pare for longer period, you can store them in an air tight container.