Semolina Namakpare

Name: Semolina Namakpare
Cuisine: Indian
Ingredients: 1 cup Semolina Flour; 1 1/2 tsp Salt or as required; 1 tsp Carom Seeds (Crushed); 1/4 tsp Kashmiri Red Chilli Powder; 2 tbsp Warm Oil; as required Warm Water (For Kneading); as required Oil (For Deep Frying)

Rosalyn John @rosalyn_kitchen227

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Crunchy and Crispy Semolina Namakpare. Also called Sooji ke Namakpare. Namakpare is also known as namkeen or nimki. Salted snack recipe made using semolina, carom seeds, red chilli powder, salt and oil. Normally it is made using maida or all-purpose flour. But I made this with semolina flour. It turned out tasty.

#flavour1
Week1-Salty
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#flavour1
Week1-Salty
#rosalyn_kitchen

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Ingredients

1 cupSemolina Flour
1 1/2 tsp Salt or as required
1 tspCarom Seeds (Crushed)
1/4 tspKashmiri Red Chilli Powder
2 tbspWarm Oil
as requiredWarm Water (For Kneading)
as required Oil (For Deep Frying)

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Steps

1

Take a cup of semolina and grind until powdered.
2

In a large bowl add semolina flour, salt, carom seeds, red chilli powder and hot oil.
3

Mix all the ingredients well and knead it into a dough using warm water. The dough should be neither soft nor hard. Cover and allow it to rest for 15 minutes.
4

After 15 minutes, knead the dough using warm oil.
5

Shape it according to your choice. I made it in this shape using a fork. It tasted better in this shape. Take a small ball of the dough. Press it on the back of a fork. And roll it into shape.
6

An alternate way is just roll the dough like a roti and cut into diamond shapes with the help of a pizza cutter.
7

Heat oil in a frying pan. When the oil is hot, add the shaped namakpare and fry on medium-low flame till golden and crispy.
8

When fried remove on a kitchen paper to absorb the extra oil.
9

Serve immediately with a hot cup of tea or coffee or you can allow it to cool completely and store it in an airtight container. It will stay fresh for about 3 to 4 weeks.