Namake Paare

Namak paare is a crunchy snack generally preffered along with hot tea/coffee. I remember, my mom used to make these in a very huge quantity and stored them in an air tight container. I have been planning and trying to make this from a quiet some time. These can be prepared in large quantities without too much of an effort. Here is the recipe:

Ingredients:

All Purpose Flour/Maida - 1/2cup

Wheat Flour - 1/2cup

Sooji - 2tsp

Salt - 3/4tsp

Oil - 2Tbsp

Carom(ajwain) Seeds - 1/4tsp

Water to kneed the dough

Oil - to fry

Procedure:

1. Mix together the all purpose flour, wheat flour, sooji, ajwain seeds, salt and oil together.

2. Mix as much water as needed to make a firm dough(like chapati dough).

3. Cover with a damp cloth and keep it aside for 15minutes.

4. Divide the dough into 2 equal halfs.

4. Take 1 half and roll it up into a circle(like how you do it for chapati) and prick them with a fork all over the rolled dough, so that the paaras do not puff while frying.

5. Cut the rolled dough into 1/2 inch wide and 2 inch long pieces. Infact, you can cut them in any desired shape you want.

6. Heat the oil in a frying pan. Make sure the oil is hot and then drop the paaras into the oil and fry them till golden brown on both sides.

7. Remove them on a paper towel. The paaras will be crisp after they come to a room temperature. Store it in an air tight container and enjoy eating them.

Ravva/Sooji Pakodi

It was a rainy day for us today.  We were craving for some spicy fastfood.  I made ravva pakodi with a very few ingredients which ya'll will have at home for sure.  And here is the recipe!!

Ingredients:

Ravva/Sooji Flour-1 Cup

Onions-3

Butter-1Tspn

Salt-As Required

Oil-To Deep Fry

Curd-1 Cup

Corriander Seeds-1 Tspn

Green Mirchi-5

Ginger-1"

Corriander leaves-6 Tspn

Procedure:

1.  Finely chop Onions, Green Mirchi & Ginger.

2.  Mix together Chopped onions, Green Mirchi, Ginger, Corriander Seeds, Salt in Ravva/Sooji and put all these in Curd.

3.  Add butter & Corriander Leaves in the batter and mix it up real good and keep it aside for 30mins.

4.  Heat enough oil in a deep frying pan.  It should be piping hot.

5.  Use your fingers to drop the batter in the oil to form small fritters.  Reduce the heat to medium and deep fry till they turn golden brown.  Use the ladle and keep turning the fritters so that they cook on all sides.

6.  Once they turn golden brown, remove them on an absorbant paper.

7.  You can either store 'em in an air tight container or eat them hot along with a cup of Masala Tea.