Crispy and flaky Namak Pare are inescapable snack during the Holi season – a festival of colors which is celebrated all over the world with excitement and passion. Holi celebration is not complete without the traditional Indian delicacies likes Gujiya and Namak Pare. Holi celebrations start a night before the Holi day with a holika dahan where people gather, perform religious rituals in front of a bonfire, and pray that their internal evil be destroyed the way Holika, the sister of the demon king Hiranyakashipu, was killed in the fire. The next morning is celebrated as Rango wali Holi by visiting family, friends & neighbors or gathering at a common place with different colored powders, water guns & water-filled balloons. People smear, drench and throw colors on each other, dance together and at the end everyone obviously gets hungry and that is when they rush towards the food – usually prepared beforehand. Namak pare is the easiest Holi snack to start with. Next delicacy will be published soon!
Tip: The secret of crunchy and flaky Namak Pare is to knead the dough as tight as you can and fry them on low heat. The amount of ghee or oil added to the flour while kneading is also very important.
INGREDIENTS FOR 3-4 SERVINGS :-
Below are the required quantities for all the ingredients for 3-4 servings :-
- 500 gm all purpose Flour/ Maida
- 1/2 tsp Salt
- 1 tsp Carom Seeds/ Ajwain
- 100 ml oil for dough (optional: add a spoon of ghee in oil for good flavor)
- 100 ml water, for dough
- Oil for frying
RECIPE IN A NUTSHELL WITH INITIAL PREPARATION:
For dough: In a kneading bowl, mix maida, salt, ajwain and oil. Mix all ingredients well. Add little water and knead the dough as tight as you can. Key is that the dough should not be soft, rather a firm dough is preferred. Cover and rest the dough for 10-15 min.
Making of Namak Pare: After resting the dough for 10 mins, divide it in 3 to 4 parts and roll each part in flat disc shape neither too thick nor too thin. Cut each disc in small diamond shapes using a knife as shown in the picture below (you may also cut them in any other shape you like). Heat oil in a pan and simmer the heat once the oil gets hot. Fry the diamond shaped namak pare cut earlier on low heat till they turn golden in color. Most important part is to not over fry and do not wait for them to turn brown in color because their color will darken a bit once you take them out of the oil. Drain them out on a tissue lined plate to remove excess oil. Serve any time with a cup of tea. You may store namak pare in an airtight container for at least 20 – 30 days once they cool down.
STEP BY STEP RECIPE WITH PHOTOS :-
Serve hot or cool them down and store in an airtight container.
Sharing is caring :-
- The consistency of the dough is very important while making namakpare. It should be tight.
- Don’t fry them on high flame. Fry them on low to medium heat so that they get nicely cooked from inside.
- Store the namak pare in a airtight container. They are good for at least 30 days and more.
- Oven baking is also another option for health freaks or if you simply do not want to fry. You could place the dough sheet on a baking tray lined with aluminium foil and cut it in criss-cross shape. Bake in a pre heated oven at 150-200 degrees for 10 minutes. Although I prefer frying my namak pare as baking definitely compromises the taste, but if you are a health freak or if you simply do not wish to fry, then baking is a good option.
HOLI AAYI RE AAYI RE HOLI AAYI RE… :))))