Aloo Namak Paare

Name: Aloo Namak Paare
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 large boiled and mashed Potato; 1 tsp Salt; 1 cup All-purpose Flour or Maida; 1/2 tsp crushed Cumin Seeds; 1/4 tsp Carom Seeds or Ajwain; 1/2 tsp Red Chilli flakes; 2 tsp Oil or Ghee; as needed Water

ZMA @zesty5

#SC2
#cookpadindia
Namak Paara with Potatoes or Aloo by me is an interesting twist to this most loved Indian snacks. Isn't it a numerous uno idea guys? An innovative twist to the ever famous crunchy snack of Indians called the Namak Paara or the ribbon shaped strips of pastry delicacy deep fried and mostly seasoned with Cumin and Carom Seeds.

I have used boiled and mashed Potato along with the Flour. This recipe can be doubled or tripled as per one's own requirements.
Crisp and crunchy strips of pastry fried until golden brown and relished alongside evening Chai.
This Ramadan, I wanted a little change in the goodies made for Iftaar and therefore hit upon this idea just randomly.

Namak Paara with Potatoes is a simple yet perfect idea. An innovative take on the most loved snacks of many a people.
So let's get started right away.

Enjoy Cooking with Zeen!

Namak Paara with Potatoes is a simple yet perfect idea. An innovative take on the most loved snacks of many a people.
So let's get started right away.

Enjoy Cooking with Zeen!

ZMA @zesty5

Namak Paara with Potatoes is a simple yet perfect idea. An innovative take on the most loved snacks of many a people.
So let's get started right away.

Enjoy Cooking with Zeen!

Namak Paara with Potatoes is a simple yet perfect idea. An innovative take on the most loved snacks of many a people.
So let's get started right away.

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

1 large boiled and mashed Potato
1 tspSalt
1 cupAll-purpose Flour or Maida
1/2 tspcrushed Cumin Seeds
1/4 tspCarom Seeds or Ajwain
1/2 tspRed Chilli flakes
2 tspOil or Ghee
as neededWater

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Steps

25-30 minutes

1

Make a smooth dough out of all the ingredients. Cover and keep aside for 15-20 minutes. Divide the dough into 2 parts and roll each part into a semi thick roti, not too thin nor too thick. Cut them into diamond shapes or squares whichever you prefer.
2

Deep fry them on a low to medium flame only. Allow them to cool down a bit before you serve them. As they cool down, they become crunchier and crispier. Enjoy!
3

After coming down to the room temperature, store them in airtight containers and relish for a Week that is if at all they remain for that long. Yum!

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ZMA @zesty5

on April 14, 2022 16:46

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.