Namak pare

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                                                                     Ready to serve Namak pare

Time taken : 30 minutes

Namak pare is a crunchy and crispy snack lightly seasoned with ajwain and is also a wonderful snack that can be relished at any time of the day.   Traditionally it is served with a cup of tea or coffee.  Here is my version of the recipe…..

What you need to have:

1. Wheat atta – 1/2 Cup

2. All purpose flour/Maida – 1/2 Cup

3. Sujee – 2 Tablespoons

4. Butter – 2 Tablespoons

5. Ajwain seeds – 1/4 Teaspoon

6. Salt – 1/2 Teaspoon

7. Water – 1/4 Cup or a little moreKONICA MINOLTA DIGITAL CAMERA

                                                                  Ingredients of Namak pare KONICA MINOLTA DIGITAL CAMERA

                                                                   Other ingredients of the dish

What you do with what you have:

1. Sieve both the atta with salt and mix in sujee.  Just melt butter and mix it with the mixed atta and add ajwain seeds and see if you can get the consistency of bread crumbs as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                               Mixed atta , sujee, butter and salt

2. Add water slowly and make a soft but a firm dough.  Cover with a damp cloth and set aside for about 10 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                                           Namak para dough

3. After say 5-10 minutes knead the dough again and divide it into two equal parts.  Take a part of the daough and roll it into 9″ disc and prick it with your fork all over  so that the pare do not puff up while frying, and cut it into 2″ length and 1/2″ wide pieces.KONICA MINOLTA DIGITAL CAMERA

                                                               Rolled roti being pricked and cut

4. Place a skillet with sufficient oil in it on medium flame.  On heating just fry the cut pare till brown and crispy.KONICA MINOLTA DIGITAL CAMERA

                                                                   Namak pare being fried

5. Flip and fry on the reverse till light brown in colour.  Enjoy yummy pare with a cup of tea!!!  When cooled transfer it to an air tight container and will remain afresh if fresh oil is used for frying!!!!KONICA MINOLTA DIGITAL CAMERA

                                                     Namak pare being flipped and friedKONICA MINOLTA DIGITAL CAMERA

                                                                         Ready to serve Namak pare

Time taken : 30 minutes

Good to remember:

1. Make sure you mix all ingredients are mixed well to get the right consistency.

2. To assure w heather the oil is heated or not just drop a small piece of the pare in oil so that it sizzles and comes up.

3. One can cut the them into any shape you require.  The reason to prick is that it should not puff up while  frying.

4. Adding more than required water will turn the dish soggy.


Ginger Numkeen ( Diwali special !)

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How long it takes: 60 minutes

Namkeens need no introducton. I have already put up Maida namkeen and Wheat atta namkeen (4 Diwalis ago !) before. This ginger namkeen I am putting up today is personally my favorite among the three – it comes with the wonderful aroma of ginger and spice from green chili paste. The crispness makes it all worth it !

What you need to have:

1. Maida – 1 cup

2. Ginger paste – 1 tablespoon

3. Green chili paste – 1 teaspoon

4. Butter – 2 teaspoon

5. salt – as per taste

6. Cooking oil to fry- 1 cup                                                      

                                          Ingredients of Ginger namkeen

What you do with what you have:

1. Mix maida, salt and butter to form bread crumbs and then add ginger paste and green chili paste to it. Slowly add water to make a little hard dough and keep it covered for a while with a damp cloth.

2. Later pinch out small balls from the dough and roll out into small discs evenly  and keep it aside.  No matter how it shapes !                                                       

                                      Dough, piched out balls & rolled discs

2. Place a skillet with 1 cup of cooking oil in it on medium flame. On heating add the discs in batches and fry on high flame till crispy and brown on both the sides.

                                                        Namkeens being fried

3. Crispy and fried ginger namkeens is ready to relish.

Ready to serve ginger namkeens


Good to remember:

1. Add water slowly to make the dough little hard so that the namkeens on frying will be crispy and colourful.

2. Adding butter is an option – one can even use cooking oil or pure ghee.

3. Always fry namkeens on high flame, so that it does not turn oily and will not turn soggy too.