Namakpaare are the most loved snack in India in my opinion! They are crispy, bite-sized and extremely delicious. Namakpaares are made using all purpose flour (maida) with salt and little bit of oil for crispy flakiness. They are characterized with their small bite size and flaky texture. Namakpaares are easy to make and can be enjoyed in most festivities or social occasions. Due to its bite sized and balanced flavours, it is loved by kids also a lot.
This is more or less similar to the earlier recipe with only the cutting process is different. I personally prefer namakpaare over mathri. Any reason, no! just preference. :)
To make namakpaare more interesting, make it chatpata by adding spices like dhaniya, chaat masala, red chilli powder. I often sprinkle chaat masala on them as soon as they are out of wok and give them a nice shake to evenly spread chaat masala.
- 1 cup all purpose flour
- 1 tbsp semolina
- 1/2 tsp carom seeds
- 2 tbsp ghee clarified butter
- to taste salt
- oil for frying
- In a large bowl, mix flour, semolina, salt & carom seeds.
- Add ghee & mix gently. Now hold the flour in your fist, if it forms a loose clump, then the amount of ghee is fine, if it doesn’t then add a bit more ghee.
- Using water knead the dough. The dough should be slightly hard to touch. Wrap in a wet muslin cloth & keep it aside for 1/2 hour.
- Form 2-3 large balls with the dough. Roll these balls using a rolling pin about 5mm thick. With a knife, cut across both vertically and horizontally, the rolled sheet in any shape or size you like. We usually make cuts slightly diagonal cuts to get bite sized namakpaares. The look very appetizing this way.
- Heat oil in a big wok. The oil should be not be very hot. If you fry namakpaares in very hot oil, they will cook from outside and not inside.
- Gently drop multiple namakpaares in hot oil. Fry namakpaares till golden brown on slow flame. Enjoy them warm with tea or coffee. :) Let the fried namakpares cool down to room temperature and then store them in an airtight container.
- Enjoy warm with tea or coffee or pickle. It will store well in an air-tight container at room temperature for 6-7 days.
- You can substitute part of maida with maida to reduce some refined calories from it.
- You can give different shapes to the dough – either using a cookie cutter or shape them freehand into triangles.
- Kids can snack on them with various dips.
- The oil should be not be very hot. If you fry namakpaare in very hot oil, they will cook from outside and not inside.
- Fry namakpaare till golden brown on slow flame.