Namak Pare | Spicy Shankarpali Recipe

Namak pare

Namak pare






 

Namak Pare or Khari Shankarpali is the spicy version of the India’s Diwali favourite snack – Shankarpali. Made almost in the same way as the classic Shankarpali, this spicy version of the sweet pastry just skips the sweet element. Crispy and crunchy, this is an absolute treat to those wanting to cut down the sugar. This deep fried savoury can be stored for days in an air tight container. This is a Diwali special recipe that is absolute delight to the kids. For such similar recipes check, Bhakarwadi Recipe, Potato Sev, Shankarpali Recipe.

So let’s get started with the crunchy Namak Pare recipe;

 

Preparation Time: 2hrs 10 Minutes

Cooking Time: 15 Minutes

Total Time: 2hrs 25 Minutes

 

Ingredients:

1) 4 Cup all-purpose flour ( Maida)

2) 1 Cup Vanaspati Ghee

3)  2 tsp crushed cumin seeds

4) 1 tsp crushed Black paper

5) Salt to taste

 

Method:

Sieve all-purpose flour in a big bowl.

Add crushed cumin seeds, black paper, salt and mix it well.

Heat ghee (Mohan) and pour it on the flour mixture and mix with a spatula.

Let it cool down and rub with your palms.

Add little water and knead into stiff dough.

Cover and keep aside for 2 hours.

Knead again, if still you feel it’s hard you can pat with pestle.

Divide dough in equal parts, roll it into round shape. Make sure the roll is neither too thin, nor too thick.

Cut it with cutter into small diamond shape.

Heat oil in kadai and fry on low to medium heat till it turns golden brown.

Cool and store it in an airtight container.

 

How to make Namak Pare step by step with images:

 

1) Sieve all-purpose flour in a big bowl. Add crushed cumin seeds, black paper, salt and mix it well.

 

Namak pare

Namak pare

 

2) Heat ghee (Mohan) and pour it on the flour mixture and mix with a spatula.

 

Namak pare

Namak pare

 

3) Let it cool down and rub with your palms. Add little water and knead into stiff dough.

 

Namak pare

Namak pare

 

4) Cover and keep aside for 2 hours.  Knead again, if still you feel it’s hard you can pat with pestle. Divide dough in equal parts, roll it into round shape. Make sure the roll is neither too thin, nor too thick.

 

Namak pare

Namak pare

 

Namak pare

Namak pare

 

5) Cut it with cutter into small diamond shape or in square shape.

 

Namak pare

Namak pare

 

Namak pare

Namak pare

 

6) Heat oil in kadai and fry on low to medium heat till it turns golden brown.

 

Namak pare

Namak pare

 

Namak pare

Namak pare

 

7) Cool and store it in an airtight container.

 

Namak pare

Namak pare






 

 

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