Namakpaare – Triangular Crispy Salty Munchies
One of my most fond memories whenever I think of Namakpaare of eat them is the way my mom used to offer them to us as a quick snack. There always used to be something on our dining table during my childhood, something yummy, a delicious snack. I remember my mom used to spend a better part of her time daily in the kitchen, toiling away to keep us content, to keep us nourished and full.
Namakpaare are triangular deep fried crispy salty snacks that can be made ahead and stored at room temperature in air tight containers. A simple and delightful snack. A sweet version of the same is called as Shakkarpaare, which I had posted about a while ago.
Ammi (as I call my mom) used to offer us namakpaare mixed in a cup of warm khatti dal. You might be surprised at this unusual combination. But it always worked, and so wonderfully. I always loved to eat namakpaare soaked in khatti dal and I have fond memories of it. It is comfort food for me. When I gave my dear husband namakpaare the same way, he enjoyed them too.
Namakpaare – Triangular Crispy Salty Munchies
Ingredients:
Durum Flour – 3 cups
Carom Seeds/Ajwain – 1/2 tbsp
Salt to taste
Water – as needed
Oil to deep dry
Method:
1. In a mixing bowl add flour , ajwain, salt a tsp of oil. Mix with your hands. Add water as needed to form a stiff dough. Cover the dough in the bowl with a damp towel. Let the dough rest for 1/2 an hour.
2. Later shape the dough into a log. Cut the log into pieces. Roll Each dough piece into balls between your palms.
Using a rolling pin, roll each ball into a disk, not very thin, neither thick. Using a pizza cutter, cut into 1/2 inch strips lengthwise and then 1/2 inch across to get diamond shaped pieces. Do the same with rest of the dough.
3. Heat oil to deep fry in a kadhai/wok and deep fry the namakpaare on medium heat. Fry till golden on both sides. Continue frying in batches until all the dough in used.
4. Store the namakpaare after they completely cooled down in an airtight container. They stay fresh for weeks.
Luv
Mona
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February 28th, 2013 at 6:43 pm
Love them and they are favorite with my kids too
February 28th, 2013 at 9:23 pm
wow… these look delicious… khatti dal and namak pare indeed would be a wonderful combination… will try this soon….
March 6th, 2013 at 1:13 am
Awesome recipe and very tasty
Thnks
March 18th, 2013 at 8:10 pm
Aswlkm
U have quite an amazing blog here mashallah…i came across it 2 days back and have been browsing it since. As I’m married to a hydi these recipes are familiar to me. Ur namakpare reminds me of ramadhan. My mother in law makes these every single day during ramadhan and now I ought to try it out using the recipe above
This is a lovely blog with mouth watering dishes 👍👍
March 27th, 2013 at 11:24 am
Assalaamualaikum,
I had one question, even though you mention salt to taste, how much salt do you actually use. I know there is andaaza, but I am never good with that. I sometimes put too little or too much.
May 2nd, 2013 at 5:52 pm
Just wondering if you could help out about the amount of salt needed?