Today we'll make 3 types of namkeen,
halke-fulke crunchy munchies,
namkeen saanke
and spicy kaju namakpare.
Quickly with one dough only.
Namaste,
welcome to NishaMadhulika.com
Let's start!
2 cups of fine flour,
full cups,
260 grams in weight.
A little more than 1/2 teaspoon of salt,
or as per taste.
3/4 teaspoon of carom seeds,
crush them and put them in.
While making namakpare
do add carom seeds,
they taste great.
And now add moyan,
1/4 cup of oil,
60 grams in weight.
And 1/2 tablespoon of oil which is 5 grams.
It is a total of 65 grams.
Now mix it well.
Moyan is added a quarter of fine flour.
We took 260 grams of fine gram,
and 65 grams of oil.
Moyan is added perfect,
so namak pare becomes very crispy.
Mix them well.
And look they are binding,
this is the type of moyan we need.
Now add little by little water,
and knead a little hard dough.
If the dough will be hard,
namakpare will become crispy.
It should not be too hard,
just a little hard.
A little hard than the dough for puri.
Dough is ready,
it is a little hard.
And to make this dough,
we used 1/2 cup of water.
Cover and keep it for half an hour.
Within half an hour the dough is set and ready.
Now knead it for 3-4 minutes to make it soft.
We have kneaded it for 3-4 minutes
and made it soft.
Now break some dough
and cover the rest of the dough.
Round it like this,
press it and make a peda.
Now roll it thin.
Place it on the board,
roll it from the edges,
so it rolls evenly.
Now it has become very big,
so it is difficult to pick it up and turn it,
so we will rotate the board like this,
and roll it from the edges.
We have rolled it thin,
look at its thickness,
it's like a thin chapati.
Now let's cut it,
and first we'll
make 1/2-3/4 inch of wide stripes.
Cutting it from one side,
you can make big or small sizes as you like.
Rotate it like this
and now
make square pieces out of it.
Cut off a bit from the top,
so on the side of it that looks too small,
remove them
and keep it with the dough.
And now with the help of a knife,
take it out like this.
A little flour has been sprinkled over it,
it will not stick.
Now to fry them,
we have preheated the oil.
We do not need very hot oil to fry them,
we need medium hot oil
and low-medium flame.
Put one pare in, to check,
it has fried and came floating on top.
Oil is perfectly hot.
We have reduced the flame to low,
now put them in the pan.
And stir them
and fry them like this.
Oil is medium hot and we have reduced the flame to low.
If the flame is also high
then they will fry quickly
and will not be crispy.
We have to make them crispy,
so the flame is at low.
And keep stirring them like this
so that it don't fry from only one side,
they fry from all sides evenly
and become crispy.
And see the colour has become brown.
They have fried, take them out.
Hold the ladle a little at the edge of the pan,
so that the extra oil comes inside the pan.
And by the sound you will know how crispy they are made.
Fry the rest also in the same way.
Put them in the oil too.
Keep the flame under control,
if you feel that the oil's temperature is reducing,
so turn up the flame.
And if you feel that the temperature of the oil is getting high,
so reduce the flame a little.
Halke-fulke namakpare are ready.
And to fry one batch
it took 3-4 minutes.
Now let's make another type of namakpare.
Mash it a little,
round it
and now roll it.
Keep it a little thick,
look,
we have rolled it thick
and a bit long.
Take a bottle's cap
and now cut it from this cap.
And cut it from the middle,
this former one doesn't turn out to be of perfect shape.
Put this cap on top of this circle,
put half of the cap
and press it nicely.
See how exactly cashew-shaped namakpare is made.
You can take any cap of any bottle.
Their size depends on the size of the cap.
Now the next line,
start cutting next to it.
So we have prepared these cashew by chopping them.
Let's fry them.
We need medium to low hot oil for frying them
and flame too should be low.
Check it,
bubbles are coming,
I've reduced the flame to low.
Put them in to fry.
Fry them slowly at low flame,
because they are thick,
they should be crisp on the inside.
Do not touch them for 2 minutes
and fry them at low flame.
And look,
they are frying and one by one they are coming up.
It has been 3 minutes since they are frying,
and look, they all have come up.
Stir them a little,
and fry them till they turn golden brown.
They will take a little more time.
Keep moving them once in a while,
so they fry evenly from all sides.
We are frying this on very low flame because they are very thick.
And when we'll feel
that they are frying since 8 minutes
and its colour is light.
So turn up the flame a little
and make them light golden.
So these kaju ke namakpare are looking golden,
they are fried.
And it took 12 minutes to fry them.
Let's make third type of namakpare.
So I have taken all this dough.
And mash it in this way and make it round
and make a peda.
Now roll it.
And just cut long thin pieces of it.
These are called saanke.
Cut thin pieces of it,
it is thick.
It is cut.
Now we have separated these small pieces,
but these are a bit more long.
So cut it in the middle,
it will be a little smaller.
They are made very quickly,
and tastes great.
Let's fry them,
oil should be less hot,
because i preheated at a very low flame.
And look good bubbles are coming,
the flame will also be low.
All these will fry in one turn.
Let them fry for 5-6 minutes at low flame,
do not touch them at all.
When they fry a little,
then stir them.
It has been 5 minutes since they are frying.
They have fried a bit from bottom,
so now turn them by the ladle.
They have fried a little,
so turn up the flame a little.
And now fry them while stirring for a while till they become golden brown.
how good golden colour has come.
They have fried.
How crispy they have come,
light layers have come on it.
This layer has come after being roasted on low flame.
Let's break them,
how crispy they are.
Namkeen saanke
and halke-fulke namakpare.
We will add some spices in kaju namakpare,
let's make them spicy.
We have taken absolutely home spices
which are in our masala dani.
1/2 teaspoon of salt,
1/2 teaspoon of dry mango powder,
1/2 teaspoon of red chilli powder
and 1/2 teaspoon of coriander powder.
We are adding very less spices
and they taste very great.
I have mixed them nicely,
you can add chat masala in it as well.
And mix it completely.
If you'll add spices in it when they are hot,
so they'll coat more nicely.
And remove the spices that have left.
We can use those spices in any vegetable.
And masala kaju namakpare are ready.
All three types of namakpare are ready.
These three namakpare are very tasty in themselves.
All of these
tastes different.
After it cools down completely, you can store it in any container.
And you can eat them by keeping them for two whole months.
You won't face any problem in making them.
I have already discussed all the problems while making them.
So you also make these
and share your experiences with me.
And let me know what should I make next for you.
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