Namak Pares also called Nimki in Bengali or Nimkin in regular Hindi is a great snack to enjoy with tea.
Prep Time 30minutes
Cook Time 35minutes
Total Time 1hour5minutes
Servings 6-8 serving
Author Punam Paul
2cups ofrefined flour (मैदा)
1teaspooncarom seeds (अजवाइन)
4tablespoonclarified butter (घी)
lukewarm water (गुनगुना पानी)
oil (तेल)for frying
How to Make Dough for Namak Pare
Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not overheat it). We just need molten clarified butter to prepare the dough.
Take refined flour in a bowl add salt, carom seeds to it, and mix well.
Now pour melted clarified butter to the above mixture and rub the ghee with the flour, then add lukewarm water in parts and begin to knead. Knead into a stiff dough with water.
Cover the dough with a moist cloth and keep the dough aside covered for 15 minutes.
How to Make Namak Pare
Divide the dough into 6 equal parts. Roll each part in your palm to make balls and place all the balls in the same bowl and cover it with a moist cloth.
Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a circle of around 1/2 centimeter thick disc on a rolling board.
Cut the circle into long rectangles or diamonds with the help of a serrated knife making a criss-cross pattern on the rolled dough.
Remove the rectangles or diamonds from the rolling board and accumulate all the raw Namak Pare in some bowl and cover it with a moist cloth.
Repeat the procedure with the remaining dough.
How to Fry Namak Pare
Heat the oil in a kadhai or pan on a medium flame for deep frying Namak Pare. To check if the oil is hot enough put a pinch of dough in it. If it comes up briskly and quickly the oil is sufficiently warm to fry the Namak Pare. If the dough sits at the bottom you should wait for the oil to heat up.
When the oil is hot enough gently slid some cut pieces in oil. Just add as many cut pieces as fit in comfortably and turn the heat to low flame after 2 minutes of adding cut pieces in ghee.
Fry them on low heat stirring occasionally, till crisp and golden brown.
Drain the Namak Pare on a paper napkin to remove excess oil and let it cool down. Your Namak Pare is ready to serve after cooling on room temperature.
Fry rest of them is the same procedure, increasing the heat to medium for a few seconds before adding the next lot.
You can serve the Namak Para to your family or guest after cooling the fried Namak Pare at the room temperature.
Namak pare can be eaten at room temperature and can be stored in air-tight containers for a month.
Namak Pare Recipe by Punam Paul from https://punampaul.com/namak-pare-recipe/