January 1, 2011

Namak paare

Namak paare is a crunchy snack great for teatime. This is also a healthy one as it has wheat flour. The wheat flour can also be replaced with Besan flour too.
This is great snack for the evening and can be served as appetizers for parties.

I would like to submit this for the January Contest 2011 in Manjula's Kitchen


1/2 cup All purpose flour
1/2 cup whole wheat flour
2 tablespoons Sooji fine (rava)
3/4 teaspoon Salt
1/4 teaspoon cumin seeds or ajwain
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry


Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.

Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.

Knead the dough for another minute and divide in two equal parts.

Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.

Prick them with a fork all over the rolled dough, so they do not puff when frying.

Cut each of the rolled dough into desired shapes.

Heat the oil in a frying pan on medium heat.

The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.

After namak paras come to room temperature they should become crisp. store them in air-tight containers. This will stay good for a couple of weeks.

Recipe source:www.manjulaskitchen.com

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