Khasta Layered Namak Pare

Ingredients

For Namak Pare
  • 2 cups (250g) refined flour/maida
  • ½ teaspoon cumin seeds/ jeera
  • ½ teaspoon nigella seeds/kalonji
  • ½ teaspoon crushed black peppercorns
  • ½ teaspoon ajwain/carom seeds
  • 4 tablespoons ghee
  • salt to taste
  • ¾ cup (180ml) water
  • Oil for frying
For Satta
  • 2 tablespoons oil
  • 2 tablespoons corn flour

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a bowl add refined flour, jeera, ajwain, kalonji, crushed black pepper corns, salt and mix well. Now add ghee and rub all the ingredients together till it forms a sand like texture.
  2. To knead the dough add little water at a time and knead a tight and smooth dough. Now let it rest for 15 -20 minutes.
  3. Divide the dough into 3 equal parts and roll the pedas into a very thin chapati.
  4. To make the sata, in a separate bowl add 2 tablespoons of ghee and 2 tablespoons of corn flour and mix well.
  5. Now evenly spread a thin layer of the sata on the chapati and then dust with some refined flour.
  6. Fold the chapati from one end to the centre and then do the same from the other end too.
  7. Now again apply the sata and dust with some refined flour on top, make sure you do not overlap while folding.
  8. Once again fold the same way and then roll it slightly thick this time.
  9. Now apply sata and dust with some refined flour and fold it. Make sure you apply sata and dust refined flour for good layers.
  10. Apply some water on the sides and seal the ends.
  11. Now cut into thick strips.
  12. Fry in low to medium heat oil for 4-5 minutes or until crispy and light golden brown in colour.
  13. Let it cool down completely and then store in an airtight container for upto 2 months.

Recipe Notes

  • While kneading the dough make sure it’s not very soft, else the layered namak paras will not become crispy/ khasta.
  • Roll them into very thin chapatis for a crispy texture.
  • Always fry on low-medium flame, else they will remain uncooked from the inside.
  • Cool them completely before storing, else they will turn soft.
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