Crispy & Spicy Quick Namak Pare Recipe
You can make namak pare on any festive occasion or as a snack. Today we will make 3 types of namak pare from the same dough, which will be completely different in taste and will also be different in size. They are eaten with tea and they are also wonderful to eat. When a guest comes home, serve them with tea, the guests will be happy.
Nimki Namak Pare Ingredients
Refined Flour - 2 cup (260 grams)
Salt - ½ tsp
Oil - ¼ cup (65 ml)
Carom seeds - ¾ tsp
Salt - ½ tsp
Red Chilli Powder - ½ tsp
Coriander Powder - ½ tsp
Dry Mango Powder - ½ tsp
Oil for frying
Process of making dough
In a bowl put 2 cups (260 grams) of all purpose flour, a little more than ½ tsp of salt, ¾ tsp of carom seeds (crush a little in the palm), ¼ cup and ½ tbsp of oil (i.e. 65 grams oil). Now mix them well and knead a hard dough by adding little by little water. After kneading the dough, cover it for half an hour and keep it to set.
After the time is up, mash the dough well and cut it into three pieces.
Process of making Halke-Fulke Namak Pare
Now take one piece and cover the rest of the dough and keep it. Roll out this piece like a thin roti. Remember to roll it like a big and thin roti. After rolling it, cut it lengthwise with the help of a knife, neither to make it too thick nor too thin. After cutting it lengthwise, make a square shape by cutting it from the other side as well. Now remove the very small ones which are visible on its edges and put them back in the dough.
Put some flour on a knife and take the piece out of the chuckle, because they would have stuck on it. Put oil in a pan and heat it. After heating, put some pare in it for frying, remember the oil should be medium hot and the flame should be low-medium.
After adding them, reduce the flame to low and fry them while stirring until they become light brown. After they turn golden brown, take them out, halke-fulke pare will be ready, take them out on a plate.
Process of making Masala Kaju Namak Pare
Now mash the piece of the second dough lightly and roll it out a little thick. Take a round bottle cap and keep it in one corner. Now press the lid and cut out that part. If the first one does not come in the shape of cashew, then cut it slightly from the bottom and give it the shape of cashew. Now cut it out from the same place with the help of a lid. Cut them all in the same shape and in the same manner.
Now to fry them in the same pan, heat the oil less than medium, the flame has to be kept low-medium too. When the oil becomes hot, put them in a pan and fry them for 2 minutes without touching them. When all these float up and come up, then fry them well till they become golden brown and keep them in a plate.
Cashew salt is made spicy, for this, put ½ tsp of salt, ½ tsp of amchur powder, ½ tsp of red chilli and ½ tsp of coriander powder in a bowl and mix it well. Now coat them well on cashew namak pare. Spicy cashew nuts with spices will be ready, take them out on a plate and keep them.
Process of making Namkeen Saanke
Now mash the last dough and make it round and roll it thick. After rolling, cut it lengthwise with the help of a knife, remember to cut it thin because the dough is thick. Remove the small pare from the corners and cut the rest from the middle. Now heat oil in the same pan, the flame will be low and the oil should be less hot.
Put all in the oil one by one at a time. Now let them cook like this for 4-5 minutes. When they come up, stir the flame a little and cook them till they become light golden brown. Take them out after they turn golden brown. Namkeen sankas will be ready, take them out on a plate and keep them.
All three types of namak pare will be made, these three namakpare are of different tastes and the taste of all three is very wonderful. Enjoy their taste with tea or while watching a movie or show.
Cool them completely and keep them in any container and eat them for 2 months.
- Snacks Recipes
- Recipe for Kids
- Indian Regional Recipes
- School Tiffin Recipe
- Namkeen Snacks Recipe
- Deep Fry Snacks
- Street Food Recipe