Last updated:
Namak Pare Recipe: Homemade salt mercury is not only great in taste but also better than namkeen outside of health. You can keep them with tea or in children’s tiffins …Read more
Method of making salt mercury
Highlights
- Homemade salt mercury is tasty and healthy.
- Use flour, semolina, celery and ghee to make salt mercury.
- Fried salt trails can store for a long time in airtight compartment.
Namak pare recipe: Salt mercury is a traditional Indian salty snack that is especially eaten on festivals or with tea. It is crisp and light salty, which can be made very easily at home. Salt mercury is very popular in North India and especially during festivals like Diwali or Holi, a lot of houses are made in homes. When guests come to the house or children feel like eating something crisp, salt mercury is still a great option. They are very easy to make and it does not require too much ingredients. If you want to make something lighter and crispy snack with tea, then salt mercury is perfect. They are not bad quickly, so they can be stored for a long time. The special thing is that after frying it, you can fill it in airtight compartment and use it for several days. Let’s know how to make them.
Required material
Method of making salt mercury step by step as follows
First of all, mix maida, semolina, salt and celery well in a big parat. Now add 2 tablespoons of ghee or oil and mix it well. Take it in hand and press it, if it is tied, oil or ghee is correct. Now add a little water to it and knead hard dough. Keep in mind that the dough should not be very soft, because it will not make salt mercury crisp. Cover the dough and keep it for 15-20 minutes.
2. Dough rolling
Now make small dough dough dough and roll it in a round or oval shape with the help of a cylinder. Keep the thickness neither too thin nor too thick, medium. Now with the help of a knife or cutter, cut these bells into small pieces. If you want, you can also make diamond shape or square pieces.
Now heat the oil in the pan. When the oil is well heated, then reduce the heat and add chopped salt mercury. Fry them on medium heat till they become golden and crisp. While turning them, keep in mind that do not turn together, otherwise you can break.
4. Remove and cool
Take out the fried salt passengers on the kitchen paper so that extra oil is removed. Let them cool down completely and then fill it in an airtight compartment.
Some important tips
Oil or ghee in the flour should be in the right amount, only then the salt mercury will become crispy. While frying, the oil is neither too hot nor cold, frying on medium flame is the best. If you want to instead of celery, you can also add fennel or black pepper powder, the taste will come different. They can be stored and eaten for 15-20 days.
