It wasn’t long ago that I posted mathri here on this blog, today I decided to post the another goody from the same family.
This is more or less similar to the earlier recipe with only the cutting process is different. I personally prefer namakpaare over mathri. Any reason, no! just preference. 🙂
- 1/2 Cup – APF
- 1/2 Tbsp – Semolina
- 1/4 tsp – Carom Seeds
- 1 Tbsp – Ghee/ Clarified Butter
- to taste – Salt
- Oil for frying
- In a large bowl, mix flour, semolina, salt & carom seeds.
- Add ghee & mix gently. Now hold the flour in your fist, if it forms a loose clump, then the amount of ghee is fine, if it doesn’t then add a bit more ghee.
- Using water knead the dough. The dough should be slightly hard to touch. Wrap in a wet muslin cloth & keep it aside for 1/2 hour.
- Form 2-3 balls with the dough. Roll these balls using a rolling pin about 5mm thick. With a knife, cut across the rolled sheet in any shape or size you like. We usually make cuts along the diameter & further smaller cuts to get bite sized namakpaares.
- Heat oil in a big wok, fry these paares till golden brown.
- Enjoy warm with tea or coffee or pickle. 🙂 It will store well in air-tight container at room temp for several days.