Rajasthani
Namak Pare
- Duration: 30 minutes
- Serves: 2 to 4 people
-
Spice Level: Low
Authenticity Slice
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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Trivia Tadka
Ingredients
- 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)
Method
- 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.
