NAMKEEN KAJU SHAPED PARE / NAMKEEN PARE

Namak Pare or Namkeen Pare is a crispy delicious deep fried savoury Indian snack or crackers. The This masala namak pare are savoury and team up great with thandai during holi or can be served with a hot cup of tea as an evening snack. You can make it in large batch and pack in air tight container are they have a long shelf life and stay fresh for up to 1 month. Namak Pare is a traditional snack made with refined flour or maida and usually made during the festivals, In many families it is a must in the menu chart at the time of holi. Apart from serving a wonderful festive snack, this crispy, flaky, savoury, also makes a perfect tea time snack. The addition of ajwain and kalonji gives a delicate falvour and tempting aroma to classic namak pare recipe. Pamper yourself with this classic namak pare  this monsoon or winter and relish. Here is the detail step by step recipe with pictures.

INGREDIENTS:

2 Cups Refined Flour / Maida

½ tablespoon Kalonji

½ tablespoon Ajwain / Carom Seeds

½ Cup Vegetable Oil [moyan]

Salt as per taste

Oil for frying

METHOD:

STEP 1 – In a mixing bowl, take maida, salt and add kalonji and ajwain to it. Mix well.

STEP 2 – Add vegetable oil in it [moyan] and mix well with your finger tips.

Mix till it looks like bread crumbs. Then take some flour mixture in between your both hands and mash well. [this is very important step, so don’t skip it]

STEP 3 – Now add water in the flour mixture and start making dough.

STEP 4 – Make a smooth and soft dough with it. It should not be too hard or too soft. Cover the dough with damp cloth for 10-15 minutes.

STEP 5 – Knead the dough really well and make it soft. Divide the dough in to 2 portions.

STEP 6 – Then start rolling one portion on a clean kitchen platform with rolling pin. Roll it in ½ inch thickness in an approximate round shape to get thick flaky kaju shaped pare.

STEP 7 – For cutting kaju/ cashew , take a small, clean bottle cap with almost 1-1 ½ inch diameter. [the smaller the diameter, the better shapes you will get.] I have used Appy Fizz bottle cap for this. Sterlize and then use it for cutting.

STEP 8 – Start with the edge, cut crescent shapes from rolled dough with the cap as shown in the picture. 

Keep them aside in a clean plate.

STEP 9 – Now heat oil in a wide kadai on low-medium flame for frying the nakeen pare.

STEP 10 – Add as many as 15-20 kaju in the hot oil depending upon the available space in your kadai.

STEP 11 – Fry them well on medium heat till they turn golden brown and crispy. Turn them in between. You can make and fry in small batches, like roll, cut and fry and then start with the next batch.

STEP 12 – Fry all the kajus and then transfer them on a tissue paper/ kitchen towel to drain excess oil.

Serve them hot or if you want to store them for further use. Let them cool completely to room temperature and then store in an airtight container on the shelf.

NOTES: *When you mash the flour mixture in between your hands, it helps to get the crunchy texture to your namkeen pare.

               *To check oil is enough or not, take some flour mixture in hand and try to make a ball with it. If you are able to make a ball then oil is enough otherwise, add 1-2 tablespoon more oil and mix it well again.

              *Oil helps to make namkeen pare flaky and crunchy.