Punjabi Methi & Beetroot Flavoured Namakpare

Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Punjabi Methi & beetroot Flavoured Namakpare. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Punjabi Methi & beetroot Flavoured Namakpare is one of the most popular of current trending meals in the world. It is simple, it's quick, it tastes delicious. It's appreciated by millions daily. They're fine and they look wonderful. Punjabi Methi & beetroot Flavoured Namakpare is something that I have loved my entire life.

Many things affect the quality of taste from Punjabi Methi & beetroot Flavoured Namakpare, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Punjabi Methi & beetroot Flavoured Namakpare delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Punjabi Methi & beetroot Flavoured Namakpare using 12 ingredients and 17 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Punjabi Methi & beetroot Flavoured Namakpare:

1. 3 Cup All Purpose Flour
2. 3 tbsps Fine Semolina
3. to taste Salt
4. 1/2 tsp Carom Seeds
5. 4 tbsp Ghee
6. as needed Oil for frying
7. 1/2 Cup Methi leaves paste
8. 1/2 Cup beetroot paste
9. 1/4 Cup beetroot juice
10. 1 tsp sesame seeds
11. 1/4 tsp Asafoetida
12. 1/4 tsp chilli powder

Instructions to make to make Punjabi Methi & beetroot Flavoured Namakpare

1. For plain Namakpare..Mix maida, sooji, salt, ajwain and 1 tbsp ghee in a bowl.
   Mix nicely.
   Add a few tbsp of water at a time and mix to make a tight dough.
   Cover the dough and keep aside for 10-15 minutes.
2. Heat oil in a heavy bottom pan.
   Divide the dough in 2 parts and roll each in a thin circle.
   Cut the circle in long strips.
3. Heat oil for frying in a pan and when it is hot, simmer the heat.
   Fry the namakpare on low heat till golden brown.
4. Remove from oil on a tissue lined plate.
   Cool and store in an airtight container.
5. To begin with Methi Namak Pare, firstly wash the Methi leaves a couple of times under running tap water and boil them by adding very little water,green chillies and 1/4 tsp of salt.
6. Blend the mixture on getting cold.
7. Mix plain flour,Methi paste,sesame seeds and knead into a hard dough in a mixing bowl.
8. Melt 1 tbsp of ghee and add it to the dough above. Knead a couple of times with hand and obtain the dough. Divide them into equal balls.
9. Flatten & roll it out using a rolling pin. Using a knife cut it into long strips or the desired shape you like.
10. Deep fry them on a low flame until it turns brown in a deep fry pan.Drain them on a paper towel to soak the extra oil. Once cooled store them in an airtight container.
11. Methi Namakpare is very healthy for winter season.
12. For beetroot Namakpare...In a bowl add all purpose flour, rava, salt, ghee,carom seeds, sesame seeds, asafoetida & red chilli powder mix well.
13. Add beetroot paste & beetroot juice knead it make soft dough.
    Then cover it & leave it for 10 minutes.
14. Roll out into thick chapatti.
    Cut into square.
15. Heat oil in a pan then put raw namak pare, deep fry till golden brown & crisp on low to medium hot oil.
16. Drain on tissue paper & let it cool.
    Store it in an airtight container.These should be consumed within a week.
17. Now garnish Punjabi Namakpare in plate and serve with tea or coffee.

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So that's going to wrap it up for this exceptional food Simple Way to Prepare Any-night-of-the-week Punjabi Methi & beetroot Flavoured Namakpare. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!