Semolina namakpare|sooji ke namakpare recipe step by step with pictures. Namakpare also known as nimki or namkeen. it is very popular tea time snacks in India. It is also prepared on holi and Diwali.
I have prepared this Semolina namakpare which can also be said as sooji ke namakpare. Usually the traditional namakpare is prepared with all purpose flour or maida.
Their are two differences which I find out when using semolina in namakpare the first one is change in texture, maida namakpare are soft, crispy and flakey but the semolina namakpare is chewy, crunchy and crispy. The second difference is that maida namakpare puff up and semolina namakpare won’t.
2️⃣ Two ways to shape namakpare
I have shaped the namakpare in two ways. First one with the help of fork or you can also say pasta like shape and the another with the help of knife that is diamond shape.
For fusilli shape-
- Divide the dough into small balls, remember that the balls should be small so that the dough is cooked from inside when fried.
- Hold the fork straight and on the backside of the fork, flatten the small dough on the backside of a fork.
- Roll the dough from the backside of a fork and it’s done.
For Diamond shape-
- Roll the dough with a rolling pin.
- With a knife cut the rolled dough diagonally from left then cut it diagonally again from right and it’s done.
📝 Step by step recipe
In a large bowl add semolina flour, salt, red chilli powder, carom seeds and refined oil.
Mix all the ingredients and knead the dough with warm water.
Rest the dough for 10-12 minutes.
After 12 minutes again knead the dough and then shape it according to your convenience. you can also shape it diamond or fusilli. Check out the steps are mention below.
After shaping the dough, Heat the oil in a kadhai or deep bottom pan.
Fry the shaped dough at medium flame by stirring until both the side are golden and crispy.
Ready to serve.
📋 Top tips
- When frying oil should be medium hot, fry it on medium to low flame. Keep on adjusting the flame accordingly.
- You can store it in an airtight container at normal room temperature for 3 to 4 weeks.
- You can also substitute carom seeds with cumin seeds.
- The dough consistency should be semi-stiff. Neither too soft nor too hard.
🍽 Other recipes you might like:
- 1 cup Semolina flour
- 2 teaspoon salt
- 1 teaspoon carom seeds
- 1/4 teaspoon red chilli powder
- 2 tablespoon refined oil
- Warm water ( to knead dough)
- Oil for frying
- In a large bowl add 1 cup semolina flour (grind the semolina until powdered), 2 teaspoon salt or according to your taste, 1 teaspoon carom seeds, 1/4 teaspoon red chilli powder and 2 tablespoons refined oil.
- Mix all the ingredients and knead the dough with warm water.
- The dough consistency should be medium. Neither too soft nor too hard.
- Cover the dough and rest it for 10-12 minutes.
- After 10-12minutes knead the dough again and shape it according to your choice.
- Heat the oil in a frying pan and fry the shaped dough on medium flame. Fry it until golden and crispy.
- When fried transfer it to a plate lined with absorbent paper.
- When cooled store it in a airtight container or you can serve it as well.
- Fry it on medium to low flame.
- You can store it for 3 to 4 weeks.
Amount Per Serving: Calories: 280 calories
All information presented and written within shellyfoodspot.com are intended for informational purposes only.
you can prepare this recipe before any festival, gathering or for guest and friends. Serve it with a hot cup of masala chai.
If you have tried this semolina namakpare|sooji ke namakpare or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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