Its festival time. My most favorite festival, Diwali. It all about lights and love; sweets and snacks. Just like my mom, I do try to make many different varieties of snacks and a little batch of sweets during the Diwali season. Back home in India, she makes big batches of savory snacks in a wide heavy-bottomed skillet, full of oil for deep frying. Here in Us, I make small batches just enough for me, my husband and/or close friends.
Among all the savory snacks, this crunchy, salty, flaky "NamakPare" is my most favorite. I can finish an entire plate in no time. Tastes heaven with a hot cup of tea.
Very easy to prepare. You can also make in big batches and store for more than a week in an air-tight container.
Ingredients required -
All purpose flour (Maida) – 1 cup; Semolina (coarse sooji or rava) – 2 tablespoons
Carom seeds (Ajwain) – 1/2 teaspoon; Baking Powder - 1/4 teaspoon
Salt – to taste; Oil – 2 tablespoons + more for deep frying
Warm Water – as required to make a stiff dough
Utensils required -
Glass bowl for mixing; Flour Sifter; Rolling Board and Pin; Slotted Spoon; Heavy-bottomed skillet for deep-frying
How to prepare - Oh! its so easy
Sift All purpose flour in a mixing bowl; Add Semolina, Salt, Baking powder and Carom Seeds. Mix well.
Heat 2 tablespoons of oil to smoking point. Let it cool for a minute. Always be careful when it comes to hot oil.
Add oil to the flour mixture; Rub well till you get a crumbly texture.
Now add a little water and start kneading the dough. The texture should be semi-soft, neither tight nor soft.,,,somewhere in the middle.
Cover the dough and let it rest for at least 15 - 20 minutes.
After 20 minutes, knead the dough once again. Divide it into 2-3 equal portions.
Flatten it out between your palm before you start the Rollin part.
Roll it into a big circle (about 9-10 inch in diameter).
Cut into desired shape using sharp knife or pizza cutter. Let the cuts dry over kitchen cloth for some time. This adds a little more crispiness.
Heat oil in a heavy bottomed frying pan. Once oil is hot, add few pieces of Namakpare in the oil. Do not over crowd them.
Fry from both sides till it become golden brown and crispy over medium-high heat.
Remove it to the paper towel lined plate.
Let it cool completely, about 20 minutes. And it will become more crispy. Once cooled down completely, you can serve them or store them in a airtight jar or container. Enjoy anytime!