Make crunchy wheat and oats namakpare on the festival of Holi.

Life Style: When it comes to tea time snacks, few things can compete with the irresistible appeal of crunchy namakpare. These delicious dishes are known for their satisfying crunch and delicious taste. In this article, we present you a delightful twist to the traditional namakpare recipe by incorporating the goodness of wheat and oats. This wheat and oat namakpare recipe not only provides a nutritious option but also adds a nutty flavor to these popular snacks. With a preparation time of around 45 minutes, these namakparas become a perfect companion to your afternoon tea or coffee. Let’s embark on a culinary journey and discover the joys of homemade Wheat and Oats Namakpare.

Prep Time: About 45 minutes

Servings: Makes about 40 namakparas

Material

1 cup whole wheat flour

1/2 cup oats (rolled or quick oats)

2 tbsp semolina

2 tbsp ghee (clarified butter)

1/2 teaspoon celery

1/2 teaspoon cumin

1/2 tsp red chilli powder (as per taste)

a pinch of asafoetida

salt to taste

oil for frying

Method

– Mix wheat flour, oats, semolina, carom seeds, cumin seeds, red chilli powder, asafoetida and salt in a mixing bowl. Mix these dry ingredients well.

– Heat the ghee lightly and add it to the dry ingredients. Mix ghee in the mixture by rubbing it between your palms.

– Gradually adding water little by little, knead the ingredients into a hard and smooth dough. The dough should not be too soft.

– Cover the dough with a wet cloth or plastic wrap and keep it aside for about 15-20 minutes.

– After it sets, divide the dough into small parts and roll each part into a circle.

– Take a ball of dough and flatten it slightly with your palms. Roll it into a thin circle like chapatti with the help of a rolling pin. Make sure it is not too thick.

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

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

– Carefully put the chopped saltpetre into the hot oil. Fry them in batches until they turn golden brown and crunchy. Make sure to turn them to cook evenly.

– Take out the fried namakpara with a spoon and keep it on a paper towel so that the excess oil gets removed. Let them cool completely.

When the wheat and oats namakpara cools completely, keep it in an airtight container. They stay fresh for several days and make a perfect tea time snack.