Namak Para Recipe: Make crunchy ‘Namakpare’ with evening tea, children will also be happy

Namak Para Recipe: If you want to welcome guests or make something special for children, then namak pare can be the best option for you. By eating this, your children and elders will also be happy and will request to make it again and again. By the way, you can get them from the market too, but the taste of home and the salty mercury made at home is something else. It is very easy to make them and they are ready in less time. So let’s learn how to make crunchy namak pareā€¦

Ingredients for Namak Pare
All purpose flour – 2 cups
Oil – cup (for mixing in the flour)
Salt – tsp or as per taste
Ajwain – tsp
Oil – for frying namakpare

Also Read – Enjoy Paneer Stuffed Pakodas With Family In Rain, Know The Recipe
How to make Namak Pare
To make Namak Pare, first add salt, carom seeds and oil to the flour and mix it well. After this, add little water to it and knead a hard dough like puri and then mash this dough to make it smooth. Keep the dough covered for some time. After this, put oil in the pan and keep it hot. Knead the dough again to make it smooth. Divide the dough into 2 parts. Take one part and make it round. Keeping it cm thick with the help of a rolling pin, roll it into a big one.

Also read – Make ‘Kashmiri Paneer’ in minutes, the taste of your food will increase

Prepare the rolled badi poori by cutting it into inch squares. For this, first cut it in length and then cut it in width. Very hot oil is not required for frying namak pare. Add square pieces and fry on low flame till they turn brown. In between, turn the namakparas with a ladle. Take your crunchy namak pare is ready. Serve them hot to your loved ones. You can also store them in an air-tight container after they cool down.

Read Hindi News online and watch Live TV News18 on Hindi website. Know news related to country and abroad and your state, Bollywood, sports world, business.

Leave a Reply

Your email address will not be published. Required fields are marked *