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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
It is good to remember to deep-fry the Namak Pare on a low flame and in small batches. Once they begin to turn pinkish in colour, take care to scoop them out of the kadhai quickly, or else they will over-cook and taste bad. You could also sprinkle on some spices like amchur and lal mirch for a slight twist in the taste.
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Namak Pare is both an excellent everyday tea-time snack as well as a must-prepare specialty dish during the festival of Holi. When friends and neighbours keep stopping by in big groups to frolic with colours on that festive day, generous servings of Namak Pare add to the revelry.
- Wheat flour (atta) (1 cup)
- Semolina (sooji) (½ cup)
- Carom seeds (ajwain) (1 tsp)
- Salt (1 tsp)
- MTR Dhaniya Coriander Powder (1 tsp)
- MTR Lal Mirch Red Chilli Powder (½ tsp)
- Cumin (jeera) powder (½ tsp)
- Pepper (kali mirch) (¼ tsp)
- Dry mango powder (amchur) (½ tsp)
- Oil (for frying)
- Ghee (2 tsp)
- Curd (dahi) (½ cup)
- In a paraat (big, flat plate with shallow edges), mix the atta, sooji, ajwain and salt together.
- Add 2 tbsp ghee to this and mix well.
- Next, add in the beaten dahi and warm water and knead into a stiff dough.
- Shape the dough into a ball. Then, roll out this ball into a half-an-inch thick circle and cut small squares out of it.
- Heat oil in a kadhai and deep-fry these squares on medium to low heat.
- Take the kadhai off the flame and place the Pare on an absorbent kitchen paper.
- Sprinkle the remaining spices onto these fried squares.
- Then, add ½-a-tbsp of hot oil and mix well.
- When they have cooled, store the Namak Pare in an airtight container.