Namak para/ Namak pare/ How to make Saloni / how to make Mathari
Namak pare or Saloni is very popular snack in India . This snack recipe is super simple and easy that does not require so much time.
In my native place (UP) , every small roadside sweet shop (halwayi shop) or tea stall vendors make fresh namak pare everyday for tea time.
This recipe reminds me of my childhood days . There are so many shop where they serve some kind of potato curry ( famous as dumaloo there) over these Mathari and it taste amazing.
Namak para is very popular during festivals like Holi or Diwali . But in my home,I make namak pare every month because my son like these a lot. He does not like store bought snack because they are too spicy for kids. That is why I prefer making namak pare at home.
In this recipe , I have used carom seed (ajwain ) because carom seed helps in disestion. You can also use caraway seed or nigella seed ( mangrail or kalonji) .
Let's start the recipe....
Ingredients
- All purpose flour or maida 2 cups
- Oil or ghee for kneading dough (Moyan ) 1/3 cup
- Caram seeds 11/2 tsp
- Water as required or around 1 cup
- Oil for frying
Method
Take all purpose flour or maida in a big bowl. Add salt and carom seeds and mix it well.
Add Moyan or oil in flour . If you are using ghee , you have to melt the ghee before adding into flour. I am using rapeseed oil.
Mix oil and flour very well with rubbing by your plam.
Add water in small amount and make a stiff dough or little bit firmer than chapati or roti dough.
Put the kadai on heat and let the oil heat up.
While oil is heating up , we will cut the namak pare or salonis .
Take a lemon size dough and roll it out . Make a thick roti ( not too thick or too thin).
Now , cut it vertically in stripes as shown in pics.
Now again cut them horizontally or crisis corss to make diamond shape.
You can cut them only vertically in long stripes.
Collect all the stripes or pieces and place them on a plate and cover with a cloth or paper towel.
If your oil is heated up , you can fry them directly.
I generally cut all the namak pare before heating up the oil and then fry them.
Remember , oil should not be smoking hot otherwise namak pare will get browned from out side and uncooked from inside.
Oil should be medium hot. Fry namak pare on low to medium heat until they are golden brown. Flip them in between so they will cook evenly both sides.
Now take them out on a paper towel and let them cool down.
Fry the remaining namak pare in the same way.
Once all the namak pare are cooled down or at room temperature ,store them in a air tight container.
Namak pare or salonis have long shelf life so you can consume them within one month.
Serve with a cup of tea or with your favorite chutney.
Thanks!
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