3 Delicious Ways To Make Namak Pare For Holi | Chef Ajay Chopra's Special Recipe | नमकपारे

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Namak pare with 3 different seasonings

Portions serving: 4-5 pax
Preparation time: 05 min
Cooking time: 90 min
Calories per portion: 163 cal

Ingredients

For namak para dough:
Refined flour/ maida ½ kg
Salt 1 tsp
Ajwain 1 tsp
Ghee 60-70 gms
Water as required
Oil 1 tsp

Oil for deep frying

For black pepper seasoning:
Chaat masala 1 tbps
Black pepper powder 1 tbsp

For lal mirch seasoning:
Chaat masala 1 tbsp
Red chilli powder 1 tbsp

For kasoori methi seasoning:
Chaat masala 1 tbsp
Kasoori methi powder 1 tbsp

Method:

Namak Para Dough:
1. Mix Dry Ingredients: Take a large flat plate and combine 2 cups of refined flour (maida), 1 teaspoon of salt, 1 teaspoon of ajwain (carom seeds), and 2 tablespoons of ghee (clarified butter).
2. Rub Ingredients: Rub the ghee into the flour mixture until it resembles breadcrumbs.
3. Knead Dough: Gradually add splashes of water and knead the mixture into a semi-hard dough. The dough should be firm but pliable.
4. Add Oil and Rest: Apply a bit of oil to the dough, lightly knead it, and cover it with a damp cloth. Let it rest for 10-15 minutes.

Shaping and Cutting:
1. Roll Dough: After resting, take a portion of the dough and roll it out into a thick flat circle, similar to the thickness of parathas.
2. Cut Shapes: Trim the edges to form a rectangle or square shape. Then, cut the dough vertically into strips and further diagonally to create rhombus-shaped namak paras.
3. Separate Pieces: Gently separate the namak paras or lightly scrape them with a knife to ensure they are individual pieces.

Deep Frying:
1. Heat Oil: Heat oil in a deep frying pan to medium temperature.
2. Fry Namak Paras: Fry the namak paras in batches on medium heat until they turn light golden brown.
3. Increase Heat: Once they are light golden, increase the flame slightly and fry them again until they become golden brown and crisp.
4. Drain Excess Oil: Remove the fried namak paras from the oil and place them on a tissue paper-lined plate to drain excess oil.

Seasoning: Divide the fried namak paras into three bowls and prepare Seasonings.

For Kali Mirch Namak Para: In one bowl, mix chaat masala and black pepper powder. Toss the namak paras in this mixture until they are well coated.

For Lal Mirch Namak Para: In another bowl, combine chaat masala and red chilli powder. Toss the namak paras in this mixture until evenly coated.

For Kasoori Methi Namak Para: In the third bowl, mix chaat masala and kasoori methi (dried fenugreek leaves) powder. Toss the namak paras in this mixture until coated evenly.

Serving: Serve the seasoned namak paras as a crispy and flavorful snack alongside tea or as a munchy snack during gatherings or festivals.

This simple method yields delicious and crunchy Namak Paras with three different seasoning variations. Enjoy!



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