“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
Serving: 6-7
Ingredients :
- 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
Method to make Namak Pare
- 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 kadai / 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.
Namak Pare
Crispy savouries made from all purpose flour, to munch anytime, and best accompaniment to your tea
Ingredients
- 500 Grams All Purpose Flour/ Maida
- 100 Grams Semolina (Sooji)
- 2 Tsp Carom Seeds
- 1.5 Tsp Salt
- 3 Tbsp Dried Fenugreek Leaves / Kasuri Methi
- 2 Tbsp Ghee / Clarified Butter
- Oil For Deep frying (200Ml used for nutritional value calculation)
Instructions
- 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 kadai /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 pare is ready.
Notes
- 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.
Nutrition
Nutrition Facts
Namak Pare
Amount Per Serving
Calories 604
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 500mg22%
Potassium 103mg3%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 1g1%
Protein 10g20%
Vitamin A 2IU0%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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