Mamta's Kitchen - A Family Cookbook





Namak Pare

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On 08/11/2012 12:11am, curry-man86 wrote:

Namak Pare

I made these for the second time today really more'ish could not stop eating them.

Ingredients

1 cup plain flour

2 tsp Cumin Seeds

1/2 tsp Carom Seeds (optional)

Salt to taste

2 tbsp Oil

1/4 tsp Baking Soda

Method

Take carom seeds and cumin seeds in mortar and pestle and pound to a coarse powder.

Warm up 2 tbsp oil in a pan.

Put flour in a bowl, to that add cumin and carom seeds powder, salt to taste, baking soda.

Now pour in warm oil and mix well until oil incorporates well into flour and the mixture turns crumbly.

Mix well. add water slowly and make into stiff dough.

Cover the dough and let sit on counter for 30 minuets.

Divide dough into small balls.

Take a ball, add few drops of oil and roll out into a very thin circle, prick all over with a fork, this will stop them puffing up.

Cut the pastry with a pizza cutter or knife diagonally or into desired shapes.

Heat oil in a deep fryer not too hot, test, put one small piece of pastry in this should drop to bottom of pan and slowly rise with lots of bubbles now add rest of pastry to oil deep fry until it gets to a golden colour, remove, drain and place on kitchen roll and allow to cool to room temperature.

Once cooled store in an air tight container, that's if there's any left :)

Enjoy !!!!!

curry-man86

On 08/11/2012 01:11am, curry-man86 wrote:

Sorry did not see your version, please remove if you wish

grovel,grovel

curry-man86

On 08/11/2012 08:11am, Kavey wrote:

Our readers are welcome to share their versions anyway, Curry Man, no grovelling needed.

On 08/11/2012 01:11pm, Rajneesh wrote:

Curry man are you a chef? shakkar and namak parey are my favourites, but i would prefer to buy them from market as i dont think i will be able to cook that.

On 08/11/2012 02:11pm, curry-man86 wrote:

Hi Rajneesh

No I'm not a chef but my father was, me I just like cooking and can turn my hands to most cuisines, love Middle-Eastern and Indian.

See no reason why you cannot produce good results from these simple recipes and if it all went wrong the first time (been there myself) just look at what you did and start again cost you a few pennies and a little pride, so what you'll get it right next time, just take your time read through the recipe a few times to get the flow of things then get ALL the ingredients in front of you with the recipe printed out and begin, start with the Namak pare or should that be paare whatever its name it's the taste that counts.

Points to remember:

Let dough rest for 30 minutes.

Roll out dough thinly 1 to 1.5 mm.

Prick all over with a fork, to stop dough puffing up.

I find the easiest way to cut dough once rolled out is to cut a 1cm strip of each side and remove then cut in half across left to right them into 1cm strips top to bottom, I find the pieces are just the right size to pop in mouth remember they do grow a bit as they cook.

Oil should be medium hot, test a small piece of dough, should rise to surface of oil slowly and bubbling.

Apart from tasting better than shop bought, they will cost you a fraction of the price and you can change the spicing, chilli flakes go well or double the amounts and still have some left for the family when they get home :)

All the best

curry-man86

On 11/11/2012 04:11pm, Mamta wrote:

Thanks for sharing your recipe Curryman.

Rajnessh, shakar pare and Namkeen pare, pronounced as parae, are easy to make. They are tastier and much cheaper to make yourself. Give them a try. Perhaps my next cookery class should be Indian snacks!!

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