Wheat Namak Pare

Another whole wheat snack in a row after Champakali (Wheat), Masala Kaju, Wheat Kachori, Wheat Samosa and Whole wheat Papdi.. wonderful and healthy.. Instead of using maida (all purpose flour), I made all these snacks with the regular wheat. And this can be stored in air-tight container on the shelf, just like Champakali, Masala Kaju and Papdi. Although the shelf life reduces when made with whole wheat, but still keeps good and fresh for weeks.

I have used whole wheat flour in all these recipes. You could substitute it for half-half wheat and all purpose flour to increase the shelf life. More the all purpose flour, more the shelf life.

Sharing the easy-peasy recipe here:

Ingredients:

Whole wheat flour: 2 cups
Salt to taste
Carom seeds: 1 tsp. (optional)
Warm water for making the dough
Oil/ghee: 2 tsp.
Oil for frying

1. Mix salt and carom seeds into the flour and mix well.
2. Heat up the butter a bit so it is melting and add to the flour. Mix well with fingers till it is of crumbling consistency.
3. Add little warm water to the flour and mix, do not knead it like you would flour. Add water, very little at a time to gather all the flour together in a ball. Keep aside for 20 minutes covered.
4. Pinch little balls from the flour and flatten it with a rolling pin. With the help of a knife, create a zig-zag pattern. 
   
5. Separate all the shapes and fry them in batches in oil on medium heat. Do not fry on very high heat. 
   
6. Remove and drain on kitchen paper. Store in air tight container when cooled. Keeps good for weeks.