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1.1/3 cup fine semolina (bareek suji)
2.500gms plain flour (maida)
3.125 gms margarine (makhan)
4.¾ teaspoon salt
5.¾ teaspoon cumin seeds OR carom seeds (sabat zeera YA ajwain)
6.luke warm water as needed
METHOD:
1. Add semolina, margarine, salt and carom seeds in flour and mix well.
2. When margarine is well incorporated in the flour then add luke warm water in increments till a hard dough is formed.The texture should be harder than the play dough
3. Make a dough ball, press it with palm of hand and then roll it very thin. Before making the cuts, put oil in a wok to get hot at medium heat.
4. Put the rolled dough on a cutting board before making the cuts so that the bench top/rolling surface will not be spoiled.
5. First cut in straight lines, to keep the estimate of equal width use you finger as a guide, in this manner all the namak pare will be equally sized.
6. Make the second cut in oblique direction leaving 3 long cut sections in between. In this way namak pare will get the traditional look.
7. Fry them in batches on medium heat, stir to flip and get golden color on both sides.
8. When both sides get golden, remove from oil and keep on absorbent paper for some time to drain out excess oil.
9. Serve with tea or coffee or alone as a snack. When completely cooled down store in a jar or a zip lock bag.
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IMPORTANT NOTES:
- Thoray thoray kar k talain k oil ka temp drop na ho, is say crispy banain gay
- Thanday honay pay zip lock bag ya jar main daal k rakh lain.
- Fry them in batches in this way the temp of the oil will not drop and the
namak pare will be crispy
- When completely cold, store them in a jar or a zip lock bag.
Posted By:
amna bashir, Karachi