Introduction – Hello friends, we welcome you to our Khana Khilana Recipe blog. Today we will tell you about a delicious crispy salty Namak Pare recipe. A staple breakfast dish in North Indian weddings, this crispy salty snack, Namak Para is a perfect blend of simplicity and salty flavor. In houses where a wedding is taking place, the oven is lit two days before the wedding. The elderly women ask the cook to make some Namkeen Paras for them because guests are present in the house for two to three days. These Namkeen Paras are served with morning and evening tea. Be it children or adults, everyone likes these crispy snacks a lot. This crispy, tasty dish is also a staple dish in Indian festivals. Having a hot cup of tea with this delicious Namak Para is perfect. It is an ideal accompaniment to tea.
Deeply rooted in the ancient tradition of Indian cooking, the flavor of Namak Para offers a crispness that brings back memories of old days spent with our elders with whom we grew up enjoying these delicious dishes. Making Namak Para is a culinary art that has been passed down for generations. The process begins with kneading a dough of refined flour, salt, and ajwain with refined oil, which gives a unique, aromatic flavor. Some variations include deep frying on low flame for an extra crispy texture. The dough is then rolled out and thinly sliced ​​into diamond-shaped pieces one-inch squares or 2-inch long pieces, traditional designs of the desired shape. Deep frying evenly in cooking oil over low heat ensures its crispy taste. The process of deep frying the thinly sliced ​​pieces till they turn golden brown is a special one. The crackling sound of the dough meeting the hot oil and the lovely aroma that wafts through the kitchen evoke a sense of warmth when the delicacy is ready. Every bite of namak para is a harmonious blend of crunchiness and mild saltiness, making it a crunchy irresistible snack. The versatility of Namak para is another aspect of its appeal.
While the classic version is purely salty, some recipes add a hint of other spices like coarse black pepper or red chili powder. Additionally, in Gujarat and other regions, a sweet version known as “shakarpara” is popular, in which the dough is coated in sugar syrup, rolled out thickly, cut into squares, fried on slow flame, coated in sugar syrup, and dried. In Indian homes, after marriage, this sweet Shakar Para is given as a gift to sisters, daughters, and other guests in the form of Bhaji and is included in the sweet box along with other delicious dishes. Beyond its taste, Namak Pare also has a cultural significance. Often prepared in both sweet and salty forms during auspicious festivals like Diwali and Holi in India, these snacks are a symbol of celebration and togetherness. Sharing a plate of namak pare with family and friends over a cup of tea enhances the sense of happiness in the family as well as the entire community, underlining the role of snacks in social bonding. Namak Para is not just a snack; it is a tradition we cherish. Its simple ingredients easy preparation and easy way of making it are truly comforting and enjoyable. Whether eaten alone or with loved ones, Namak Para is an all-time favorite in Indian households. So let’s make this crispy salty snack recipe.
Prepration Time – 10 – 15 Minutes
Dough Rest Time – 30 Minutes
Cook Time – 30 – 35 Minutes
Total Time – 1 Hour 15 Minutes
Servings – 4 Servs
Cuisine – Indian
Namak Pare Ingredients:
- 500 gm – Fine Flour
- 1/2 teaspoon – Celery
- 1/2 teaspoon -Salt (as per taste)
- 100 gm – Cooking Oil
- 500 gm – Cooking Oil (for frying)
Namak Pare Direction:
Step 1
First of all, Sift the flour through a fine iron sieve and put 500 grams of flour in a big bowl rub half a teaspoon of celery on the palm, and add half a teaspoon of salt. After mixing all three ingredients well, add 100 grams of refined oil and mix it well by rubbing it with your hands. Now add water little by little and prepare a tight dough. Do not add too much water. Add water little by little and mix it.
Step 2
Instructions: Knead a stiff dough as shown in step 3 in the picture, cover it with a wet kitchen cotton muslin cloth, and keep it aside for 30 minutes. After 30 minutes, take a thick ball of dough and roll it into a thin round shape with the help of a rolling pin on a wooden board.
Step 3
After rolling it thinly, sprinkle a little flour with a pinch as shown in the photo. Then with the help of a sharp knife, cut it in a long line from top to bottom and then Cut it diagonally as shown in picture number seven.
Step 4
Now pick up the wooden board and remove these salted paros in a plate with the help of a sharp long knife. Prepare Namak Para using the remaining flour in the same manner.
Step 5
Now place a non-stick deep pan on the flame and pour cooking oil in it. When the cooking oil is heated well, put a piece of namak para in it and see if it floats and comes to the top immediately. If it floats, then the flame is perfect for frying namak para. Now we will put as many namak para as can fit in the pan at one time and deep fry them. We will do it in the middle.
Step 6
With the help of a slotted spoon, keep turning the Namak Paro and slowly deep fry them on a medium flame till they turn light golden brown. When the salt mercury starts to turn light golden, take it out with a slotted spoon on kitchen tissue paper. In this way, you can make Namak Para from the remaining flour. So here are crispy delicious salty Namak Pare are ready, serve them with tea.
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Tips And Notes
1 – While deep frying the Namak Paro, keep in mind that when they turn light golden, they should be taken out. They still have a flame even after being removed from the oil and their color becomes more brown after being removed from the cooking oil.
2 – Many people also make Namkeen Paras with wheat flour or semolina. Namkeen Paras become very crispy when made with wheat flour, but I always make Namkeen Paras with refined flour. If you want, you can try it with wheat flour too.
3 – In many recipes, it is said to add black pepper, cumin, or kasuri methi in namak para. You can add any ingredients of your choice.
4 – After making Namak Para, when it cools down, store it in another tight container. It does not spoil even for 10-15 days. You can eat it with tea any time in the morning or evening. It tastes very delicious.
Faq
Q: What is Namak Pare made of?
Ans: Namak Pare is prepared by mixing maida or wheat flour or semolina with a certain amount of celery salt and refined oil to make a dough, then rolling it and cutting it into desired shapes, heating the cooking oil, and deep frying it for 15 to 20 minutes till it turns golden.
Q: Where did Namak pare originate?
Ans: The making of Namak Para started in India itself. It is a very famous crispy snack that is eaten with tea during weddings or parties. It is made in both sweet and salty forms.
Q: What is the difference between matri and namak para?
Ans: There is no significant difference between these two. Both the items are prepared using the same ingredients. Matri is rolled out in a round shape and then deep-fried. Namak Pare is rolled out thinly and then cut into long pieces and then deep fried in oil. Matri is soft to eat while Namak Pare is crunchy to eat.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today we have told you about the Easy Namak Pare. In this recipe, We told you to take flour, celery, salt, and refined oil in certain proportions, mix them well, and add water little by little to prepare a hard dough, cover it, and keep it for 30 minutes. After that, break big balls, roll them, cut them thinly from top to bottom, and cut them in a slightly diagonal line from left to right, put them in cooking oil and deep fry them till they turn crispy, take them out on tissue paper and serve with hot tea. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
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Namak Pare / Nutrition Value
Amount Per Serving 100 gm (one)
Caloriesâž¡Â Â Â Â Â Â 300 kcal
Fatâž¡Â Â Â Â Â Â Â Â Â Â 21 gm
Carbsâž¡Â Â Â Â Â Â Â Â 20 gm
Proteinâž¡Â Â Â Â Â Â Â 6 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.