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Practical Method to Preparing Yummy Namak pare

Wishing to dine Namak pare a top restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with useful procedures on producing a Namak pare like a famous chef made.

Namak pare

We hope you got benefit from reading it, now let's go back to namak pare recipe. To cook namak pare you only need 11 ingredients and 3 steps. Here is how you cook that.

To cook an extraordinary Namak pare, here are the materials required:

  1. Provide 1 cup of wheat flour.
  2. You need 1 cup of maida/All-purpose flour.
  3. Prepare 1/2 cup of ghee.
  4. You need 5 tbsp of rava.
  5. Prepare 2 tsp of Ajwain(carom seeds).
  6. You need 4 tbsp of curd.
  7. Provide 1/2 tsp of baking soda.
  8. Use 1/2 tsp of sugar.
  9. You need 1 tsp of salt.
  10. Provide As needed of Water for kneading the dough.
  11. Use 4 cup of Oil for frying.

After preparing the components, next you are good to cook your 5-star Namak pare by following the guidances on this section:

  1. Take a bowl,add wheat flour,maida and ghee.Knead the dough slowly till it becomes crumbly and ghee gets absorbed.To it,add ajwain,rava,baking soda,curd,sugar and salt.Add water slowly to make it a hard dough.The curd and rava will make it crispy and make it stay longer.Cover the dough with damp cloth for 30 minutes to rest..
  2. After resting,take dough in big size balls and roll like chappati but little thicker.Cut into your desired shapes.Fry them in medium hot oil till golden brown..
  3. The oil should be medium hot otherwise they will not fry properly.Fry them in small batches.Namak pare is ready..

Namak pare or namak para is a crispy and delicious Punjabi snack perfect with adrak chai. This crispy snack is a top favorite during festivals like Diwali, Holi, karwa chauth. The BEST, crispy, crunchy Namak Para! These namak para are made during Diwali, Holi or Karwa The Texture of Namak Pare: They are crispy, crunchy and slightly flaky. Addition of oil in the dough.

Recipe : Namak pare

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