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.
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.
Heat oil for frying in a pan and when it is hot, simmer the heat.
Fry the namakpare on low heat till golden brown.
Remove from oil on a tissue lined plate.
Cool and store in an airtight container.
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.
Blend the mixture on getting cold.
Mix plain flour,Methi paste,sesame seeds and knead into a hard dough in a mixing bowl.
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.
Flatten & roll it out using a rolling pin. Using a knife cut it into long strips or the desired shape you like.
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.
Methi Namakpare is very healthy for winter season.
For beetroot Namakpare...In a bowl add all purpose flour, rava, salt, ghee,carom seeds, sesame seeds, asafoetida & red chilli powder mix well.
Add beetroot paste & beetroot juice knead it make soft dough.
Then cover it & leave it for 10 minutes.
Roll out into thick chapatti.
Cut into square.
Heat oil in a pan then put raw namak pare, deep fry till golden brown & crisp on low to medium hot oil.
Drain on tissue paper & let it cool.
Store it in an airtight container.These should be consumed within a week.
Now garnish Punjabi Namakpare in plate and serve with tea or coffee.
