Namakpare is a more popular snack, which is a flaky deep-fried snack. Saakhein happens to be its crispies and thinner cousin. Ok, let me explain. Saakhein is basically a crisp and thin deep-fried snack, made with all-purpose flour (technically. These are crunchy fried strips. When the same is prepared with some layers, it becomes layered saakhein. There is a technique used to make the layered saakhein. It is a bit time consuming but certainly worth it. It takes saakhein to another level making the same much more crispy and delectable. I have always made regular and simple saakhein. But ever since I made these, I have never made the simple ones. These namak pare surprise, my guest, too. These are great munching snacks. And are just so perfect for tea time!
Flour: All-purpose flour works the best for the namak pare recipe. These namakpare are all about their texture and any change in the flour is nothing but a compromise on the same which is not recommended. Further, I have not tried this recipe using any other flour; therefore I am not sure about the results.
Oil: Oil is used for deep frying the namak pare. Also, oil has been added while preparing the dough for the same. Adding moyan i.e. oil to the dough makes this snack crisp and flaky.
Salt and carom seeds: Salt for seasoning and carom seeds for flavoring have been used. You can play with the flavors by adding jeera, black peppers, garlic, etc.
There are so many snacks prepared in the Indian kitchens. There always are containers filled with saakhein, mathri, chivda, sev etc. And hence our blog has many such recipes. You might like sev, poha chivda, masala mathri etc.
There is no better combination for these namakpare than chai. Serve these with a cup of ginger tea.
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 60 minutes
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