How to make NAMAKPARA 3 WAYS -

Namakpara, a traditional and popular savoury snack from the North is made more interesting with three different flavours. Deep-fried till crisp and served sprinkled with different masala mixtures

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)

Cuisine : Punjabi, Indian

Course : Snacks and Starters


NAMAKPARA 3 WAYS

NAMAKPARA 3 WAYS Recipe Card

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You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for NAMAKPARA 3 WAYS Recipe

  • Refined flour (maida) 2 cups

  • Salt to taste

  • Baking powder 1 teaspoon

  • Pure ghee 3 tablespoons

  • Oil for deep-frying

  • For Sambhar Sprinkle

  • Sambhar powder 1 1/2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Citric acid 1/4 teaspoon

  • For Pav Bhaji Sprinkle

  • Pav bhaji masala 1 1/2 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Garlic Powder 1/2 teaspoon

  • Onion powder 1/2 teaspoon

  • Citric acid 1/4 teaspoon

  • For Mint Sprinkle

  • Dried mint leaves 2 tablespoons

  • Salt to taste

  • Black salt (kala namak) 1/2 teaspoon

  • Citric acid 1/8 teaspoon

Method

Step 1

Take flour in a large mixing bowl, add salt and baking powder and mix well. Add ghee and rub the flour between your fingers till the mixture resembles breadcrumbs. Add ¼ cup cold water and mix till well combined. Add ⅛ cup cold water and knead into stiff dough. Cover the dough with damp cloth and rest for 15 minutes.

Step 2

For sambhar sprinkle, take sambhar masala, salt, red chilli powder and citric acid in a mixer jar and grind to a fine powder. Transfer into a small bowl.

Step 3

For pav bhaji sprinkle, take pav bhaji masala, salt, red chilli powder, garlic powder, onion powder and citric acid in a mixer jar and grind to a fine powder. Transfer into another small bowl.

Step 4

For mint sprinkle, take dried mint leaves in a mixer jar, add salt, black salt and citric acid and grind to a fine powder. Transfer into a third small bowl.

Step 5

Heat sufficient oil in a kadai.

Step 6

Divide dough into equal portions, roll out each portion into a slightly thick disc and trim the sides with a knife. Cut into diamond shaped pieces. Gently slide them into hot oil, a few at a time, and deep-fry till golden and crisp. Drain on absorbent paper.

Step 7

Divide the namakparas into 3 equal portions and put them in 3 different bowls. Sprinkle sambhar mixture over the namakparas in one bowl and toss. Sprinkle pav bhaji mixture over the namakparas in the second bowl and toss. Sprinkle mint mixture over the namakparas in the third bowl and toss. Let them cool down to room temperature. Serve or store in airtight containers.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.