Homemade Recipes: Namak Pare Recipe

Showing posts with label Namak Pare Recipe. Show all posts

Namak Pare is very easy snack recipe. Namak Pare is also called mathri in North-India. It is a crunchy savoury snack. It is an easy recipe to make and excellent tea time snacks and are also made during festive occasions.

I gave a new name as "Crispy Salty Crackers" because they are crispy in taste and salty also and when we bite it, their sound is also cracking in mouth :D :)

It is fried savoury snacks that can be made up of all-purpose flour, suji and other ingredients. I saw so many of them, they used baking soda in namak pare, for fluffiness, I didn't use baking soda... always trying to avoid soda in cooking, as cooking soda is not good for our health.

I am eating namak pare from since my childhood time and I like it very much and a very good tea time snacks also. It is very famous snack prepared during festival time also.

You can make namak para in bulk and store them in air tight container and enjoy them with tea for next few weeks. You can make end number of namkeen's recipe at home then do check Poha chivda, Gujarati ghathia , besan sev and many more..

Let's start to make this easy and quick recipe with simple step-by-step process.

Ingredients :

All-purpose flour (maida) - 1 cup
Thin Sooji (Rava/ semolina) - 2 tbsp
Ajwain (Thymol seeds) - 1 tbsp
Salt to taste
Oil - 2 tbsp
Warm water to stiff the dough

Preparation Method :

1. Take all purpose flour, coarse sooji, salt and carom seeds in a bowl. Mix well.

2. Add oil and rub it with flour mixture and it will resemble crumbly texture. Now add little warm water at a time and knead into a stiff dough. Keep the dough aside for 15 minutes.

3. Shape the dough into a ball and Roll it out into approx 1/4 -inch thick circle having about 7-8 inch diameter. Now, cut it vertically into 1-inch wide strips with knife. Cut them into halves by cutting it horizontally from the middle. ( Make multiple small sized long pricks using knife)

4. Heat oil in a kadai over medium flame. When oil is medium hot (make sure it is not smoking hot), deep fry over low flame until light golden brown and crispy from both sides. Flip once in between to fry both the sides evenly.

5. Drain them with slotted spoon and transfer over paper napkin in a plate. Repeat the process for remaining strips. Cool them to a room temperature and store in an airtight container. Consume them within 2-weeks.

6. Enjoy crispy namak para with tea or sweets of choice or by itself.