Namkeen Pare, the quintessential Indian savoury snack, is a delightful treat perfect for any occasion, especially the vibrant festival of Holi. These crispy, flaky delights offer a unique blend of savoury and slightly sweet flavours, making them irresistible. Their delicate texture and simple yet satisfying taste have made them a beloved snack across generations, enjoyed with chai or as a standalone treat. The enticing aroma of freshly fried Pare fills the kitchen with a warmth that instantly evokes feelings of celebration and togetherness. This recipe guarantees a batch of perfectly crispy Pare every time, even for novice cooks.
Forget store-bought snacks; making your own Namkeen Pare is surprisingly easy and rewarding. This recipe uses readily available ingredients and a straightforward technique, resulting in a snack that's far superior to anything you'll find in the shops. Ready to experience the joy of creating this delicious snack from scratch? Let's dive into the step-by-step process of making your own batch of crispy, flavourful Namkeen Pare.
Tools Needed
- Bowl
- Large utensil
- Knife
- Rolling pin
- Frying pan
Ingredients
- Refined flour: 2 cups
- Salt: 1/2 teaspoon
- Nigella seeds (Kalonji)
- Refined oil or Ghee: 1/4 cup + extra for frying
- Water: 1 cup (approx.)
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a large bowl, mix refined flour, salt, and nigella seeds thoroughly.
- Add 1/4 cup of refined oil (or ghee) and rub it into the flour until the mixture becomes crumbly.
- Gradually add water and knead into a hard, stiff dough. The dough should not be soft.
- Cover the dough and let it rest for 10-15 minutes.
- After resting, knead the dough again until smooth.
Step 2. Shape and Roll the Pare
- Divide the dough into portions and shape them into cylinders. Flatten these into thin discs (pedas).
- Sprinkle dry flour on a clean surface. Roll out each peda very thinly. The thinner the better.
- Cut the rolled-out dough into desired shapes (diamonds, squares, etc.).
Step 3. Fry the Pare
- Heat oil in a frying pan until it is very hot (smoky).
- Fry the Namkeen Pare in batches, ensuring not to overcrowd the pan. Stir frequently over medium-low heat until golden brown.
Step 4. Finish and Serve
- Remove from oil and drain on paper towels.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- The better you mix the dry ingredients and the oil, the crispier the Namkeen Pare will be.
- Make sure the dough is hard; a soft dough will result in less crispy Pare.
- Roll the dough very thinly for maximum crispiness and puffiness.
- Fry the Pare in hot oil to ensure they puff up properly.
Nutrition
- Calories: approximately 700-800
- Fat: 35-45g
- Carbs: 90-100g
- Protein: 8-10g
FAQs
1. Can I store leftover Namkeen Pare?
Yes! Store them in an airtight container at room temperature for up to a week. They'll stay crispy.
2. What can I substitute for ghee?
Vegetable oil or refined oil can be used as a substitute for ghee, but the flavour might be slightly different.
So there you have it – a batch of homemade Namkeen Pare, perfect for sharing with loved ones this Holi or enjoying any time you crave a delicious and satisfying snack. The crispy texture and delightful flavour are sure to impress, making this recipe a new family favourite. Happy cooking, and happy Holi!