Easy Way to Prepare Favorite Namkeen pare
- By Ethel Obrien
- 05 May, 2020
Namkeen pare Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Namak Pare, Namkeen Pare, Namkin Pare, Namkin Para, Matar, Matari, Namak Paare, Namak Paray, Fried Savory Flour Crispies Namak Pare in HINDI Namak Para also known as crispy nimki or namkeen pare. it's very crispy and crunchy namkeen for tea time.
Here is the best “Namkeen pare” recipe we have found until now. This is gonna really delicious.
Ingredients of Namkeen pare
- You need 2 bowl of maida.
- Take 1 bowl of suji(Rava).
- Prepare 1/2 bowl of aata.
- Take 1 bowl of Spinach pure.
- You need to taste of Salt.
- Prepare 2 spoon of ajwain.
- It’s 2-3 spoon of oil for moyen.
- Prepare of Oil for fry.
How to make Namkeen Pare-Oats, whole wheat flour and ragi flour make a nutritious combination.Find namkeen stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.Namkeen plays an important role in Indian food and culture.Namkeen Is Hindi for Savory Snack Foods.
Namkeen pare instructions
- Sabse pahale sabhi aate chan le..
- Ab aate mein oil, salt, ajwain daal kar hatho se ache se milaye..
- Ab aate mein spinach pure ko milaye or jrurat lage tab water milaye or tight dough bana le or 20 minute ke liye rest de..
- Ab aate ko dubara se masale le or ek loi lekar roti ki jase bele or nief se strips kat le..
- Sabhi strips kat kar side mein rkkhe..
- Ab gas par kadhi mein oil garam karein or medium hot oil mein thodi thodi strips daal kar golden hone tak fry kar le..
- Aise hi sabhi namkeen pare fry kar le..
- Ab namkeen jab thanda ho jaye tab kisi air tight container mein daal kar rkkhe..
- Namkeen pare ko tea ya coffee ke saath serve karein..
- Spinach pure bnane ke liye spinach ko ache se wash karein or ublte hua paani mein daale or saath hi nikal kar cold water mein daale or mixer mein pure bana le….thanks.
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