Namak Paarey | Indian Salted Fried Crackers

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These deep fried Indian salted crackers have been one of may favorite tea time munchies since the childhood days. I still remember how elderly ladies of our home, especially during festivities like Holi and Diwali, would assemble together and indulge in making huge batches of mathris, nimkis, namak paarey, gujiyas, laddoos and other sorts of irresistible snacks and nibblies. That used to be the best time-pass for all of us kiddos watching them and waiting eagerly to hog on such delectable stuff as soon as it was out of the kadhai. Writing all this, I can once again sense that wonderful aroma of ajwain and saunf whiffing in the air, reminiscing me of such sweet and unforgettable memories of childhood.

As Holi is just knocking on our doors, why not step back in time and relive those good old days by making these crunchy-munchy tea time snackers yet again in our very own home kitchens? Ingredients and step by step recipe is listed below; do scroll down to have a look at the same.

Namak Paarey | Indian Salted Fried Crackers

Ingredients

Maida (all purpose flour) - 1 cup
Wheat flour - 1 tbsp
Semolina (sooji/rava) - 1 tbsp
Ghee (clarified butter)/oil - 1.5 tbsp
Salt - 1 tsp
Kalonji (onion seeds) - 2 tsp
Luke warm water - enough for kneading, about 1/4 cup
Oil - for frying

P.S - you can also add ajwain (carom seeds) to give a more rustic flavor to these crackers.

Namak Paarey | Indian Salted Fried Crackers

Namak Paarey | Indian Salted Fried Crackers

Method

1. In a bowl, nicely mix in maida, sooji, wheat flour, salt and kalonji.
2. Add in ghee and rub the flour nicely between your palms. Mixture should resemble a bread crumb like texture.
3. Now using a little luke warm water at a time, knead a semi-stiff dough, slightly harder than the poori dough.
4. Cover it with a damp cloth and let it rest for 30 minutes.
5. After 30 minutes, again knead for a minute or two.
6. Divide the dough into 2 equal portions.
7. Roll out each portion into a disc with a thickness of almost 4 to 5 mm.
8. Now cut the discs into about 1 cm wide thick strips.
9. Next cut each strip into smaller bite size portions.
10. Meanwhile, heat oil in a kadhai. When the oil is hot, lower the flame and gently slide a batch of namak paarey. Fry them on a medium-low heat until they turn golden and crisp.
11. Dish out on a paper towel and let them cool down completely.
12. Enjoy with a cup of tea and store the rest in an air-tight container for later consumption.

Namak Paarey | Indian Salted Fried Crackers

Namak Paarey | Indian Salted Fried Crackers

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- Anshu

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