Namak Pare Recipe | How to make Namak Pare

 

Namak Pare

Namak pare are salted savory finger-shaped snacks mostly seasoned with salt, ajwain, cumin seeds and additional flavors like black peppercorns, hing etc as per taste. These are much popular in the North Indian states. Very easy to make in bulk and store to last for many winter days as they taste best with a piping hot cup of tea on cold mornings.

Course Snacks
Cuisine Indian
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 people
Calories 1798 kcal
Author Anju Bhagnari

Ingredients

  • 1 cup Maida (sifted twice)
  • 3 tablespoons Oil/Ghee (hot)
  • ½ teaspoon Whole Black Peppercorns (crushed coarsely)
  • 1 teaspoon Cumin Seeds (roasted)
  • Salt as per taste
  • Ice Cold Water as needed
  • 2 cups Oil (for deep frying)
  • 1 pinch Ajwain (optional)

Instructions

  1. Take the maida, salt, black peppercorns, ajwain and cumin seeds in a bowl.
  2. Add 3 tablespoons of the hot oil/ghee.

  3. With a spoon mix it in the flour.

    Dough preparation for Namak Pare
  4. As it cools down, crumble the flour completely with the oil using the fingertips.

  5. This makes the namak pare crunchy.

  6. Adding water little by little, knead a stiff, tight dough.

  7. Cover with a damp muslin cloth and rest for a minimum of 30 minutes.

    Dough for Namak Pare
  8. Now, roll out a lemon sized ball of dough and roll just like chapatis.

  9. With a sharp knife cut vertically into 1-inch strips

  10. Again put cuts horizontally as well to get finger-shaped strips.

  11. Prick all pieces with a fork so that they do not puff up while frying.

    Namak Pare cooking process
  12. Heat 2 cups of oil in a thick bottom pan on low heat.

  13. Check the temperature of the oil by dropping a small piece of dough in it.

  14. If it comes up slowly, the oil is ready.

  15. Drop in a few strips at a time and let fry until golden brown on low-medium heat.

  16. Gently flip to cook on both sides.

  17. Remove with a slotted spoon on to a sieve.

    Namak Pare cooking process
  18. Fry all pieces similarly.

  19. Cool completely before storing in an airtight container or jar.

    Namak Pare Recipe
  20. Along with the maida, take equal quantity of wheat flour and a little bit of rawa can be added to get little variation.

  21. The quantities of ingredients can be doubled to get bigger batches

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