Namak paare is pastry like crunchy snack flippantly seasoned with carom seed. That is nice snack with cup of tea. I like them with spiced mango or lemon pickle.
- ½ cup All goal flour plain flour or maida
- ½ cup complete wheat flour
- 2 Tbsp Sooji tremendous semolina flour
- ¾ tsp Salt
- ¼ tsp Carom seeds ajwain
- 2 Tbsp oil
- ⅓ cup water modify as wanted
- Oil to fry
Combine flour, sooji, salt, carom seeds, and oil, and blend it with fingertips to get consistency of breadcrumb.
Add water as wanted to make agency however clean dough. Cowl with damp fabric and put aside not less than for ten minutes.
Knead the dough for one more minute and divide in two equal components.
Take every a part of the dough and make a flat ball form. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all around the rolled dough, so the paras don’t puff when frying.
Reduce every of the rolled dough into about half inch large and a couple of inch lengthy items. Notice: you may reduce them in your want form.
Warmth the oil in a frying pan on medium warmth.
The frying pan ought to have not less than 1 ½ inch of oil. To test if the oil is prepared, put a small piece of dough within the oil. The dough ought to make the oil sizzle and are available up slowly.
Be sure to put simply sufficient namak paras so you may flip them over simply when frying. Fry the namak paras till each side are gentle golden-brown.
After namak paras come to room temperature they need to grow to be crisp.
- Namak paras will be saved for one month in hermetic containers.
- If the Namak paras are cooked on excessive warmth, they are going to be smooth.
Initially posted 2008-12-17 23:54:10.