I like shankarpali, plus making it is not too labour-intensive. So I thought of making one as the next Diwali Special recipe. But after making kaju katli, I didn’t want another dish with sugar so I decided to make savory namak pare (tikhat shankarpali) instead of sweet ones. I don’t use refined / all-purpose flour in my cooking and for this recipe too I contemplated avoiding it. But I didn’t think the pare would puff up without maida so I used it along with wheat flour. Because I was trying out pare for the first time, I made them in less quantity. Luckily they turned out well and were polished off almost immediately. Next day again Devansh asked for them and was pretty upset at being told they were over. So I would suggest doubling the quantity of ingredients in my recipe if you want to make a large batch of these namkeen pare. Hope you try my Diwali recipes, Kaju Katli and Namak Pare, this year. Let me know how they turn out. Wishing you all a Happy Diwali in advance. 🙂
How to make namak pare?
Namkeen recipe of tikhat shankarpali (namak pare) which is perfect for Diwali. It is also a great snack for kids or for grownups along with a cup of tea.
- 2/3rd cup wheat flour
- 2/3rd cup all-purpose flour (maida)
- 1/3rd cup semolina (suji/rava)
- 1 tsp carom seeds (ajwain)
- Half to 2/3rd tsp red chili powder (Use less if you don't want very spicy pare)
- 1/4th to 1/3rd tsp black pepper powder (Use less if you don't want very spicy pare)
- Salt to taste
- 2 tbsp homemade ghee
- Oil for frying
- Take all ingredients except ghee and oil in a large pan or mixing bowl.
- Mix properly with a spoon, and then heat ghee and add it in the pan.
- Mix using your fingers till crumbly mixture forms and then knead a stiff dough using little water. (You will need about half cup of water. Add a bit less than what you think you will require. You can always add more if required.)
- Cover the dough with a wet cloth and keep it aside for 20-25 minutes.
- Take off the wet cloth and knead the dough one more time.
- Divide the dough in 3 large balls.
- Roll out each ball till you get roti-like circles of desired thickness. (Approximately thrice as thick as rotis.)
- Cut each circle in diamond or square shapes using a shankarpali cutter. (You can also use a pizza cutter or a long knife.)
- Fry all namak pare in medium hot oil till they become golden in color. (Make sure to flip them while frying so they get evenly cooked from both sides.)
- Drain excess oil and put them on a plate lined with paper towels to absorb excess oil.
- Keep pare in airtight containers as soon as the pare cool off otherwise they will get soft.
- Don't fry the pare in very hot oil otherwise they will get browned quickly from the outside and not get cooked properly from inside. You can test the oil by dropping one "tiny" piece of para in it. If it comes up immediately after bubbling up, the oil is too hot.
- Use less chili and pepper powder if you're making these pare for toddlers.
- Double the quantity of ingredients, if you want to make a large batch of namak pare. The quantity given here is sufficient for 2-3 people. But remember the pare tend to go soft if left open so make sure you keep them dry and in airtight container always.