Namakpaare

2 dozens of namakpaare Conversion Chart Print

Ingredients

½ cup of all purpose flour (maida)
½ tablespoon of semolina (rawa, sooji)
¼ teaspoon of carom seeds (ajwain)
1 tablespoon of ghee (clarified butter)
salt to taste
oil for frying

Preparation

1. 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 lump, then the amount of ghee is fine, if it doesn't then add a bit more ghee. Repeat this process till the lump of flours and ghee binds together.
2. Using water knead the dough. The dough should be quite firm to touch, more than poori dough. Wrap the dough in a moist muslin cloth & allow it to rest for 1/2 hour.
3. 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.
4. 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.
5. 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. They will stay good for around 2 weeks time.

Notes

My mother’s recipe from the repertoire of family recipe.

Delicious snacks for a cup of tea or muchies for kids.

The oil should be not be very hot. If you fry namakpaares in very hot oil, they will cook from outside and not inside. so fry namakpaares till golden brown on slow flame.

You can substitute part maida with part whole wheat or any flour or millet of your choice.

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.

Namakpaares separate in oil even if they are sticking together while dropping in oil. So there is no need to separate them while putting in oil.

Store the namakpaares in air tight container for retaining its crispness and taste.