...

Download

Share your recipe

Choose how you’d like to share this recipe.

Namak Pare

Name: Namak Pare
Prep time: 900 s
Cook time: 900 s
Total time: 2700 s
Yield: 6
Ingredients: 2 cups Wheat flour white all-purpose unenriched; 1 cup Wheat flour whole-grain; 1 cup Millet flour; 1/4 cup USDA Commodity Food oil vegetable low saturated fat; 1/2 teaspoon Spices caraway seed; 1/2 teaspoon Salt table; 200 grams Beverages water tap well; 1 teaspoon Oil industrial canola for salads woks and light frying

45'

Let's cook

Save

Namak Pare are crispy and flaky snacks made from a dough of refined flour, carrom seeds, and oil, which are then deep-fried or air-fried to perfection.

Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Egg

Crustaceans

Treenut-Free

Peanuts-Free

Lactose-Free

Ingredients

Servings

- 6 Portions +

Wheat flour, white, all-purpose, unenriched

2 cups Wheat flour, white, all-purpose, unenriched

Wheat flour, whole-grain

1 cup Wheat flour, whole-grain

Millet flour

1 cup Millet flour

USDA Commodity Food, oil, vegetable, low saturated fat

1/4 cup USDA Commodity Food, oil, vegetable, low saturated fat

Spices, caraway seed

1/2 teaspoon Spices, caraway seed

Salt, table

1/2 teaspoon Salt, table

Beverages, water, tap, well

200 grams Beverages, water, tap, well

Oil, industrial, canola for salads, woks and light frying

1 teaspoon Oil, industrial, canola for salads, woks and light frying

Namak Pare

Nutri value

Go to instructions

Instructions

3 Steps

45'

Total

15'

Preparation

15'

Cooking

Waiting

Step by step

1 of 3

15'

Step 1

1. Mix together 2 cups refined flour (or 1 cup wholewheat flour + 1 cup maida) with ½ tsp. salt and carrom seeds. Make sure there are no lumps. Then add ¼ cup vegetable oil.
2. Mix well till you get a breadcrumb like consistency to the flour. This step is very important to ensure that you get flaky namak pare. Don't reduce the quantity of oil here or your namak pare will be hard.
3. Now add water a tbsp. at a time and make a stiff dough. This dough is something like what you'd make for a poori, not a soft chapati dough. The only trick is to use as little water as possible to make your dough.
4. Keep aside covered for 20 minutes.
5. Now knead the dough again for about a minute or so.
6. I divided the dough into 2 parts. Made a large ball with one.
7. Now using a rolling pin, I rolled it out into a round or roti of slight thickness (¼ inch).
8. Using a knife score on one side and then the other to form squares, rectangles or diamonds.

Check

2 of 3

15'

Step 2

For Air Frying
1. Preheat Air fryer at 350 F or 180 C for 4 minutes. Air fry at 350 F or 180 C for 6-8 minutes. Flip once in the middle. Check after 6 minutes of air frying time. Your delightfully crispy and flaky namak pare are ready. Store in an air tight jar.
2. Using mustard oil gives them a lovely flavour and colour. You could use olive oil or peanut oil too.

Check

3 of 3

15'

Step 3

For Deep frying
1. Now heat oil in a pan. Make sure that you only keep it on low flame.
2. Test that the oil is hot enough by putting a small bit of dough in it. It should start showing bubbles.
3. Now slowly add the namak pare one at a time without crowding the pan.
4. Cook them on low flame for 6-8 minutes. Only towards the last 1-2 minutes, slightly increase the flame to medium to brown them adequately.
5. Once they are golden brown, drain them and cool. Your namak pare are ready to eat. Once cooled, you can store them in an airtight jar. Enjoy.

Check