Enjoy Jowar Namak Pare & Gud Pare, crispy baked snacks made from gluten-free jowar flour. A delicious and healthy treat for everyone!
Crunchy Jowar Snacks: Savory Salted and Sweet Jaggery Variants!
Discover the delightful world of Sorghum flour namakpare, a crispy and flavorful snack that can be made in two variations: salty and sweet. This recipe offers a healthier twist by avoiding frying, making it a perfect treat for those who are conscious about their diet. Namakpare, traditionally enjoyed as a crunchy accompaniment to meals or as a standalone snack, showcases the versatility of sorghum flour, which is not only gluten-free but also rich in nutrients.
To create these delectable crackers, the key ingredients include white rice flour, chickpea flour, and sorghum flour, all of which contribute to a unique texture and taste. Baking them on parchment paper ensures they cook evenly while maintaining their crispiness. This method of preparation allows for a guilt-free indulgence, making it suitable for various occasions and gatherings.
Crunchy Delights: Baked Jowar Namak and Gud Pare – A Gluten-Free Treat!
we all love to snack having non-fried crispy snacking options would be great today on gluten Shore we are making two snacking options one the sweet variety called good par made with jagi the other one which is a salty option called namuk par made with pen leaves let’s make these two snacks together on gluten sh.
Please check out the recipe Link in the description below for all the measurements so for namuk bar I’m using 1/3 cup of each flour and for the spices I’m just using dried fenu Greek leaves red chili powder and salt in a large mixing bowl I start off by seing together zoram flour rice flour chickpea flour and.
Baking soda I’m adding in the salt as well now after seing I discard the large pieces and give everything a good mix I’m adding in a pinch of Hing or asaaa powder you can skip it if you’re not a big fan and then red chili powder and dried.
Fenugreek leaves as well I’m giving everything a good mix and now I’m ready to add oil now I’m mixing the oil well into the flour this is very important as this makes our namuk par very crunchy this will take about 2 to 3 minutes my mixture looks ready to add water I’m adding 1/3 cup of hot water.
And mixing it well with a spoon I keep pressing the mixture down with the spoon the dough mixture is now Cooling so after about a minute the dough is cool enough for me to use my hands and the dough comes together really nicely into a soft Bowl I’m adding about 2 teaspoon of oil to coat the dough the oil keeps the dough from becoming sticky and it.
Helps me with the rolling process at this stage I’m ready to start rolling out the dough taking a small ball of dough I’m flattening it and covering it with plastic wrap to make a small rectangle now with the rolling pin I’m pushing the dough down so that it fits into the plastic wrap ends now after this I’m folding it over and repeating.
The process this process gives a nice volume to the nuk PO and now with a pizza cutter I’m ready to start cutting the namuk poter into rectangular pieces you can also use any other shape of your choice and I continue doing this process for the entire dough I’m transferring the cut pieces onto a baking tray lined with.
Parchment paper my nuk par are now ready to be baked I’m going to bake them in the oven at 350° f for about 12 to 14 minutes now I can smell the namuk par and it’s time for me to flip them so just using a spatula I’m flipping them after this I’m going to bake them for.
Another 3 4 minutes now my nuk par are nicely done and I’ll let them cool completely as the nuk par are cooling down I’ll get started with the Gare for G also I’m using the same flour ratio I’m using jaggery Cubes but you can also use ground jaggery if you have it available in a mixing bowl I’m seing together rice flour chickpea flour s.
Flour and baking powder now let’s get the jaggery ready so I’m placing a pan on low medium heat and I’m adding 1 tbsp of water and the jaggery cubes after about 30 seconds the jaggery started softening and I’m pressing it down with a spoon.
In about 2 to 3 minutes the jaggery melts nicely and then I’m turning off the heat and let it rest so back to the mixing bowl now I’m adding in half teaspoon of ground carder and giving it a nice mix now I’m adding in melted key into the mixture and blending it well again this step is very.
Important just make sure that the ghee is Blended really nicely with the flour mixture now I’m ready to add the melted jaggery I’m mixing in the jaggery quickly as it starts to harden as The jaggery Cools down I’m adding in about 1 to 2 tbsp of hot water continue mixing with a spoon as the dough cools down I’m using my.
Hand to bring it all together I’m also using the remaining ghee that I had saved now the dough is nice and soft and it’s ready to start rolling I take a little piece of the dough ball and I completely cover it with plastic wrap now uh similar to the namuk par I will continue rolling it out and then fold it.
Over to get the nice volume I fold over the plastic wrap for my Gare using the pizza cutter I going to cut them into a diamond shape just for some fun but you can use rectangular pieces instead now I’m transferring all the pieces onto the baking tray lined with parchment paper.
And similar to the namak I’ll be baking them at 350° f for about 14 to 15 minutes now I’m ready to flip them using a spatula and after I’ve flip them I’ll bake them for about 4 to 5 more minutes turning off the oven and look at how beautifully golden our Gare have turned.
Out in just a few minutes we’ve made crispy and healthy namak par and goodar together please share this recipe with your friends and family and please support me by subscribing take care and I’ll see you on the next one thank you we just made Gare and namak Par together I can’t wait to hear how your Gare and namak turned out also if you haven’t.
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