Ingredients
- 1 cup Wheat Flour
- 1 tsp Black Spice Pepper
- 1/4 tsp Asafoetida
- 1/2 tsp salt
- 1 tsp Ghee
- 1 cup Refined Oil
Directions
Namak Paras, nimki or nimkin, is a delicious crunchy bite eaten in the Indian Subcontinent. It is additionally alluded to as Mathri now and again in individual pieces of Punjab and Uttar Pradesh.
Namak para is diamond-like pieces of baked goods (comprised of refined flour, oil, and water) gently prepared with ajwain and cumin seeds (jeera) in pure ghee or any oil. It requires roughly 10 minutes to plan and 20 minutes to cook. The appearance, taste, and surface can be contrasted with that of samosa baked goods.
Different flavors can be added to the mathri, such as dried fenugreek leaves, dried mint leaves, etc.
The name is derived from namak (“salt”), the fundamental flavoring for the cake; different fixings incorporate atta flour (entire wheat), maida flour (refined), or semolina and preparing powder and baking soda. Namak para is one of the most loved nibbles among most Indian children.
REASONS FOR LOVING SUCH A SIMPLE TREAT
Namak paras are flavorful yet straightforward edibles that can b enjoyed with any tea or hot beverage in cold weather. It’s unnecessary to consume these small treats occasionally or at specific temperatures as these treats is eaten on a casual basis because of their simple, crunchy, and light flavoring.
Its seasoning and spices make it tasty and wanting for more. It’s a small addictive snack that gets the eater started on it until it finishes. It tastes great with hot tea and is loved by Indians and other Punjab regions during snack times.
Many of us often believe that bakery snacks cannot be made at home, but it’s a wrong assumption. These light snacks are also made from scratch and can be applied for at homes as well. All one needs is a quick and understandable recipe that lets the maker believe they can make it.
To make it merely possible, we give you a namak paras recipe on this webpage for every other snack lover out there to try at home.
Steps
1 Done | Take a large tray and sieve your flour. Add some salt, pepper powder, and asafoetida powder into the flour and mix well. You can add some onion powder or ajwain into your flour if you like their taste in your foods. |
2 Done | Start adding some water to give your flour a dough form. If you like, you can add a little spicy taste to your recipe by adding a little chili powder to make your namak paras a little spicy. While making your dough, make sure you don't make it thin or runny because the dough of this recipe must be thick. Add some ghee as well to the dough to enhance the flavoring of your dough. |
3 Done | Knead your dough until smooth. Let it set aside while covered for a minimum of 15 minutes. |
4 Done | After your dough settles down, create small chapatti balls and flatten them with a rolling pin on an open counter. |
5 Done | It's best to use a diamond-shaped cutter to shape the namak paras in the dough. Cut out the figures from the pinned dough and align them separately on a tray. |
6 Done | Ready your frying oil in a deep pan by preheating it on medium heat. Fry your cutouts carefully on low heat until they turn crispy golden brown. |
7 Done | Let the namak paras soak on an oil-absorbent paper first to drain out extra oil. Enjoy when your namak paras cool down with your evening tea. |
