Recipe - Crispy Wheat And Oats Namakpare

When it comes to tea-time snacks, few things can rival the irresistible appeal of crispy namakpare. These savory treats are known for their satisfying crunch and delicious taste. In this article, we present you with a delightful twist on the traditional namakpare recipe by incorporating the goodness of wheat and oats. This Wheat and Oats Namakpare recipe not only offers a wholesome alternative but also adds a nutty flavor to these popular snacks. With a preparation time of approximately 45 minutes, these namakpare make for an ideal companion to your afternoon tea or coffee. Let's embark on a culinary journey and discover the joy of homemade Wheat and Oats Namakpare.

Preparation Time: Approximately 45 minutes

Servings: Makes about 40 namakpare

Ingredients

1 cup whole wheat flour
1/2 cup oats (rolled or quick oats)
2 tablespoons semolina (sooji)
2 tablespoons ghee (clarified butter)
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon red chili powder (adjust to taste)
A pinch of asafoetida (hing)
Salt to taste
Oil for frying

Method

- In a mixing bowl, combine the whole wheat flour, oats, semolina, carom seeds, cumin seeds, red chili powder, asafoetida, and salt. Mix these dry ingredients well.

- Warm the ghee slightly and add it to the dry ingredients. Incorporate the ghee into the mixture by rubbing it between your palms.

- Gradually, add water little by little and knead the ingredients into a stiff and smooth dough. The dough should not be too soft.

- Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes.

- After resting, divide the dough into small portions and roll each portion into a ball.

- Take one dough ball and flatten it slightly with your palms. Roll it out into a thin circle, similar to a chapati, using a rolling pin. Ensure it's not too thick.

- Use a knife or a pizza cutter to cut the rolled dough into thin strips or diamonds.

- Heat oil in a deep frying pan or kadhai on medium-high heat.

- Carefully slide the cut namakpare into the hot oil. Fry them in batches until they turn golden brown and crispy. Make sure to flip them for even cooking.

- Remove the fried namakpare with a slotted spoon and place them on paper towels to drain excess oil. Let them cool completely.

- Once completely cooled, store the Wheat and Oats Namakpare in an airtight container. They stay fresh for several days and make for a perfect tea-time snack.