Namak Paare is crisp delicious deep fried savoury Indian crackers/munchie. The addition of ajwain and kalonji gives a delicate flavour and tempting aroma to classic namak paare. They make an ultimate snack to nosh on, along with a morning or evening tea. So, what are you waiting for? Pamper yourself with this classic namak paare in winters/monsoon.
Hey all, Hope this chilling vacation of yours is extremely enjoyable.
Coming back to the word chilling or I must say winter season, I thought it would be favorable if I share winter recipes on the blog. So, here, today I’m up with the very amazing Namak Paare. Well, namak paare isn’t a rare recipe for us Indians, as we are well versed with such delicacies. Be it winter, wedding or any festival having Namak Paare is always on the top of the list. It is easy, less time consuming and delicious.
Namak Paare, Shakkar Paare and many more munching’s, you can preserve in an air tight container and keep at every nook and cornerof your house, so that you don’t have to step into your kitchen again and again. Make in bulk in one attempt itself and preserve it for a longer period of time. You can keep Namak Paare in your bedroom if you get highly hungry late at night 😉 or on your dining table for popping it in directly whenever you feel hunger striking you a bit . Even if you have guests coming to your place, you can serve to them. These home-made desi crackers are tastier at another level.
During my chilhood, I remember my elders making it and keeping it in a container. And, to be honest we ate crisp yummy Namak Paare day and night. The aroma of namak paare while deep frying it is still stuck in my head and, I can’t ever get over it. Namak Paare is still my favorite cracker even my kids now love it to the core. My kiddos get anxious to give a shape to the dough of their choice.
I still remember when my grandma or mommy used to make Namak Paare, and I sat beside them to give different shapes to the dough. My most favorite was the bird and the star. I used to get super excited while seeing it get fried as I was advised to stay away from the bubbling hot oil pot as a safety measure. And, the sooner it used to get fried, the earlier I used to run away with my birdie Namak Paare.
Now coming down to the ingredients, you can count it on your fingers. All I have used is Maida i.e. all-purpose flour, Desi Ghee (purified butter), Ajwain (carom seed), Kalonji, Salt to taste, Water to knead the dough and Oil for deep frying. It is very easy to arrange these ingredients and it hardly takes any time to knead the dough and roll it onto the kitchen platform or the rolling pin and give it a cubical shape or diamond shaped.
Mentioning below the list of ingredients and method. 🙂
3 cups, Maida
5 tablespoons, Ghee ( you can use oil as well)
1 teaspoon, Ajwain
1 teaspoon, Kalonji
Salt to taste
Water to knead the dough
Oil for frying
In a large bowl, add maida, ghee, kalonji, ajwain and salt, mix well. Now, start mixing with fingers to crumble them well.
Gradually, add warm water and start kneading the dough. The dough should be firm. Do not add too much at a time as we need firm dough, it should not be soft.
Cover the dough with clean damp kitchen towel and let it rest for 30 minutes.
Heat enough oil in deep pan/kadhai.
now, divide the dough into equal balls. take one one ball and roll out in to disc with thickness of 4-5 mm. ( Keep rest of the dough balls covered with cloth while working with one dough ball.)
Now, shape the rolled disc into long strip of 2-3 inches using a sharp knife. However, you can shape them as per your choice.
When the oil is hot, lower the heat to medium low. Slide the namak paare gently into the hot oil and fry until they are golden brown and crisp. Do not over fry them and do not fry them on very high heat as it will burn the namak paare and will remain uncooked within.
Drain onto absorbent paper and repeat the same for all the dough balls.
Cool them completely. Store them in a clean airtight container at room temperature easily for more than a month.
Serve them as a snack with tea or coffee.