Salted, deep fried crunchy snacks – that would be the simplest way of explaining what Namak pare is. Shakkar pare, its sweet counterpart, are more popular, but this one is quite often served as an enjoyable accompaniment for ginger tea in many households even today. The good news here is that you can store it without any worries of spoilage for quite a good long time, provided it is over due to demand.
Prepared using all purpose flour and flavored subtly with a spice mix, this one is a favorite among kids and adults alike. You can even have variations to meet the requirements of your palette. Make it at your home to woo your audience with this simple to make Namak Pare recipe from here.
The Ingredients List
Keep these ingredients handy to prepare the dough for the pare.
- All purpose flour – 1 cup
- Vegetable oil – 2 tbsp
- Salt – to taste
- Water – enough to knead the dough
The Spice Mix
- Red chili powder – ¼ tsp
- Dried mango powder – ½ tsp
- Oil – 4 cups or sufficient for deep frying
- All purpose flour – for dusting while rolling out the dough
How to make namak pare at home
- Sieve in the flour along with salt into a large mixing bowl.
- Add oil to the mixture and stir to allow the flour to absorb the oil.
- Start kneading the dough, sprinkling a little water at a time.
- Knead the dough until it becomes a pliable ball.
- Cover with a clean plastic wrap and keep aside for 15 minutes.
- Knead the dough again and divide the dough into equal sized balls.
- Take one ball, dust with a little flour, and roll out into a thin circle.
- Using a serrate knife, make criss-cross lines on the circle to shape the rolled out dough into small diamond shapes.
- Repeat the same with rest of the dough and keep aside.
- Meanwhile, place a deep frying pan on medium to high heat.
- Add oil sufficient for deep frying and allow the oil to start smoking on high flame.
- Lower the flame to medium and add the diamond pieces, but ensure that it is not overcrowded.
- Using a slotted spoon, keep turning the diamonds, until they turn pale golden.
- Increase the flame to high and fry for a few minutes more so that diamonds turn deep brown.
- Using the slotted spoon, remove the diamond pieces.
- Drain excess oil and transfer to a tissue laden flat dish so as to get rid of the oil, if any.
- Repeat the same with the rest of the prepared diamond pieces.
- In a small bowl, mix red chili powder with dry mango powder.
- Sprinkle a little on the fried pare and toss gently for even spreading of the spices.
- Store in an airtight container after the pare cools down.
- You can flavor the pare with chaat masala.
- Sprinkle a little mixture of dried thyme leaves and oregano leaves for render an Italian touch to this Indian savory snack.
- Toss the fried namak pare in a little dried fenugreek leaves and dried mango powder for methi pare.
- You can leave out the spice mix completely for a completely salted pare.
- Roast ½ a tsp cumin seeds and a handful of roughly torn curry leaves and mix this to flour while kneading the dough.
- You can use whole wheat flour in the place of all purpose flour or mix both flours in the ratio 1:1.
- Add about 1 to 2 tbsp of rice flour to the dough for a crispier variation.
Try making the namak pare at home and be ready to receive some really cool compliments. Happy cooking!