This snack is good to take along when travelling. It makes really a good munching item that can be have at any time of the day or as a mid-night snack with tea or other beverages.
Combination of namak pare and gur pare goes so well with the tea as it gives both sweet and savoury taste.
(Namak Pare Recipe)
Preparation Time – 10 Mins
Resting Time – 20 Mins
Cooking Time – 20 – 25 Mins
• Refined flour – 1 Cup
• Whole wheat flour – 1 ½ Cups
• Semolina (Sooji/Rawa) – 2 Tbsp
• Fennel Seeds – 2 Tsp
• Clarified butter (Ghee) – 3 Tbsp
• Jaggery crushed into small pieces –3/4 Cup
• Water as required
• Oil for frying
• Heat ½ cup water in a sauce pan till lukewarm, add crushed jaggery. Stir constantly till jaggery dissolves completely to make smooth gur syrup. Remove from heat and set aside.
• In a mixing bowl add refined flour, whole wheat flour, sooji and fennel seeds. Mix well.
• Add ghee and mix thoroughly with the flour mixture rubbing between your palms. You should get breadcrumbs like texture to get the required crunch.
• Start adding gur syrup gradually to knead the dough. The dough should be firm.
• Cover the dough with a wet kitchen towel and let it rest for about 20 mins.
• Knead the dough again to smoothen it.
• Make medium sized balls from the dough.
• Dust the flour on a rolling surface and roll the ball into a circle (roti) having ½ a cm thickness.
• Cut the roti into equally sized squares using knife.
• Heat the oil in a wok (kadai) to deep fry.
• Deep fry them in batches into medium hot oil on a low flame. Drain on an absorbent paper.
• Serve as a snack. After cooling you can store them into air tight container and preserve for about 15- 20 days.
Tips and Tricks –
• Adding ghee or oil to the flour makes it crispier yet soft from inside. Ghee gives better flavour.
• Cook on low flame so that it doesn’t remain uncooked from within.