Spinach & Beetroot Namak Paras

Scrumptious savoury snack prepared by deep frying diamond shaped pieces of pastry seasoned with carom seeds. I decided to make colourful namak paras; I try to use natural colours in my recipes as far as possible, so I added spinach and beetroot to the dough to make namak paras with natural colours and added health benefits.

Time: 30 minutes

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Serves: 4-5

Namak Para
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Ingredients

  1. 11/2 cup plain flour (maida)
  2. 1/2 cup finely chopped spinach
  3. 2 tablespoons chopped beetroot
  4. Oil for deep-frying
  5. Salt to taste

Method

  1. Combine spinach and 2 tablespoons water in a grinder. Grind it into a smooth paste and keep aside.
  2. Combine the chopped beetroot and 1/4 cup water in a grinder and grind into a smooth paste. Sieve the beetroot paste using a strainer and keep the strained water aside to knead the dough. The beetroot paste collected on the sieve can be used in a soup or salad.
  3. Combine 1/2 cup flour, 2 tablespoons oil, 1/2 teaspoon carom seeds and salt in a bowl and knead into a stiff but pliable dough. Keep it aside.
  4. Combine 1/2 cup flour, spinach paste, 2 tablespoons oil, 1/2 teaspoon carom seeds and salt in a bowl and knead into a stiff but pliable dough. Keep it aside.
  5. Combine 1/2 cup flour, water strained from beetroot paste (as required), 2 tablespoons oil, 1/2 teaspoon carom seeds and salt in a bowl and knead into a stiff but pliable dough. Keep it aside.
  6. Roll out each portion of the dough into a large disc of the thickness of a roti. Prick the surface of rolled disc with a fork. Cut into diamond shaped pieces.
  7. Heat oil in a pan for deep-frying. Fry the namak paras on medium heat till they turn golden brown in colour. Take them out in a dish lined with absorbent paper to get rid of excess oil.
  8. Let them cool completely. Store them in an air-tight jar.

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