Namak Para

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Ingredients

For Spinach flavoured Namak Para:

100 gm refined Flour

15 gm Semolina / Sooji

1/2tsp Ajwain / Carom Seeds

Salt to taste

1 cup Spinach Puree (Blanched and Grind)

Water if required

Oil for frying

For Beetroot flavoured Namak Para:

100 gm refined Flour

15 gm Semolina / Sooji

1/2tsp Ajwain / Carom Seeds

Salt to taste

Beetroot Puree (Boiled, peeled and grinded)

Water as required

Oil for frying

For plain Namak Para:

100 gm refined Flour

15 gm Semolina / Sooji

1/2tsp Ajwain / Carom Seeds

Salt to taste

Water as required

Oil for frying

Method

• First,take a bowl and add some refined flour, add some salt, some carom seeds, and some sooji to make it nice a crispy, ingredients and then add some blanched and ground spinach puree and then add some ghee and mix it well and add little water and make a nice hard dough.
• Now take another bowl and some refined flour, some salt, some carom seeds, and some sooji to make the Namak para a nice crispy texture, then add some beetroot puree and mix everything well and make a nice hard dough.
• Finally for the plain Namak para add some refined flour, some salt, carom seeds, ghee, and little water and mix everything well to make a nice hard dough
•  Once the doughs are ready one by one take the dough and flatten them with the help of a roller. Make sure you don’t flatten it completely a little thickness is important.
• Once the dough is flattened as per the desired thickness now cut the dough with the help of a knife and get your desired shapes.
• Now put all the nicely shaped Namak Paras one by one into the hot boiling oil and fry them till it is crisp and golden brown. Repeat the same method with the other two flavours.
• Now enjoy your crispy snacks in your festive season.

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