- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Whole Black Urad Dal (Black Grams)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal (Chilka green moong dal)
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
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-
About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
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- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Namkeen paras - Crispy salted crackers
Namakeen para is a traditional Indian savory snack. They are
tasty crunchy pastry like snack. Namak paras are made with all- purpose flour and cream of
wheat and oil is add to the dough to make it crispy and crunchy and carom seeds
are added to it to give flavor.
Namak paras are also known as shakker para regardless of whether they are sweet or salty. Namkeen paras are made with same kind of dough as Mathri, but much easier and quicker to make then Mathri. This crunchy snack is great for tea time snack and can be stored for a week or longer. If you have unexpected guest over for tea this is the snack first comes in mind to prepare since they are made with fewer ingredients which everyone always have in their pantery and also take less time to prepare.
Namak paras are also known as shakker para regardless of whether they are sweet or salty. Namkeen paras are made with same kind of dough as Mathri, but much easier and quicker to make then Mathri. This crunchy snack is great for tea time snack and can be stored for a week or longer. If you have unexpected guest over for tea this is the snack first comes in mind to prepare since they are made with fewer ingredients which everyone always have in their pantery and also take less time to prepare.
Ingredients:
1 Cup of all-purpose flour(maida) or whole wheat flour
½ Cup cream of wheat (coarse rava /sooji )
3 Tablespoons of vegetable oil
½ Teaspoon carom seeds (ajwaiin)
1 Teaspoon salt or to your taste
½ Cup of water or as needed to make the dough
3 Cups vegetable oil for frying the Namak Paras
Cooking measurement conversion
Measurement converter
1 Cup of all-purpose flour(maida) or whole wheat flour
½ Cup cream of wheat (coarse rava /sooji )
3 Tablespoons of vegetable oil
½ Teaspoon carom seeds (ajwaiin)
1 Teaspoon salt or to your taste
½ Cup of water or as needed to make the dough
3 Cups vegetable oil for frying the Namak Paras
Cooking measurement conversion
Measurement converter
Directions for making the dough:
1. In a bowl place all-purpose flour and cream of wheat and mix them together.
2. Add carom seeds and salt and mix with flour.
1. In a bowl place all-purpose flour and cream of wheat and mix them together.
2. Add carom seeds and salt and mix with flour.
3. Add oil and mix it by rubbing between your thumb and fingers till everything
is incorporated well and crumbly.
is incorporated well and crumbly.
4. Add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes. The dough should be firm but smooth.
5. Once the dough become smooth knead the dough with wet hands, make a ball and cover it with a damp towel and let it rest for 15 minutes
Directions for making the Namkeen para:
1. Once the dough is ready knead the dough for few minutes to make it smooth then divide it in to 2 equal parts.
2. Take one part of dough at a time and roll in between your palm and make a ball then press it with your palms and make it flat and place it on the rolling board.
1. Once the dough is ready knead the dough for few minutes to make it smooth then divide it in to 2 equal parts.
2. Take one part of dough at a time and roll in between your palm and make a ball then press it with your palms and make it flat and place it on the rolling board.
3. With the rolling pin roll the ball of dough firmly in to a circle and thickness
of salted Namak paras.
4. Once you roll the dough in a circle then with the fork prick it all over the
surface of the rolled dough, so the paras do not puff when frying.
of salted Namak paras.
4. Once you roll the dough in a circle then with the fork prick it all over the
surface of the rolled dough, so the paras do not puff when frying.
5. Grease a knife or a pizza cutter wheel, and make the cuts in rolled dough, either
diamond shape or square shapes. For diamond shape first cut one side straight
lines and flips the plate around about 45 degrees and start cutting diagonally.
For square shape cut straight lines both sides. You can cut the paras in your
desire shape.
6. Heat 3 cups of oil in a frying pan on medium heat for 6 to 7 minutes or until
oil become hot.
diamond shape or square shapes. For diamond shape first cut one side straight
lines and flips the plate around about 45 degrees and start cutting diagonally.
For square shape cut straight lines both sides. You can cut the paras in your
desire shape.
6. Heat 3 cups of oil in a frying pan on medium heat for 6 to 7 minutes or until
oil become hot.
7. To check if the oil is ready, drop a small ball of dough in the hot oil, if the dough starts sizzling and come up slowly it means it is the right heat but if it becomes too dark quickly it means oil is too hot, turn the heat down.
8. Take a knife and slide under the paras to loosen them.
8. Take a knife and slide under the paras to loosen them.
9. Pick some of the paras and very gently slip in into hot oil.
10. Make sure to place just enough Namak paras so you can turn them over
easily when frying.
10. Make sure to place just enough Namak paras so you can turn them over
easily when frying.
11. Immediately with a fork separate Paras so that they do not stick together,
12. With the help of pierced spatula start flickering hot oil over the top of the
paras.
13. Once Paras looks light brown turn them to other side.
14. Keep the heat down and keep flipping the paras for 7 to 8 minutes.
paras.
13. Once Paras looks light brown turn them to other side.
14. Keep the heat down and keep flipping the paras for 7 to 8 minutes.
15. Once both sides become golden brown lift the paras with the spatula and shake
all the oil out, take them out from the hot oil and place them on a plate over paper towel so that all the extra oil absorbed by the towel.
all the oil out, take them out from the hot oil and place them on a plate over paper towel so that all the extra oil absorbed by the towel.
16. Turn the heat down and drop another batch of paras after few minutes raise the heat, because oil is hot and you do not want to fry paras quickly. Repeat the process until all the paras are fried.

Tips:
1. If you find it is hard to loosen the paras and drop them in hot oil then pick the rolling board and take it over the frying pan and then with the knife slide the paras in hot oil, then quickly with the fork separate them so that they do not stick together.
2. Namak paras should be cooked on low heat. If they are cooked on high heat they will be soft and will not be crispy.
1. If you find it is hard to loosen the paras and drop them in hot oil then pick the rolling board and take it over the frying pan and then with the knife slide the paras in hot oil, then quickly with the fork separate them so that they do not stick together.
2. Namak paras should be cooked on low heat. If they are cooked on high heat they will be soft and will not be crispy.
3. If you like flaky namak paras then add more oil when making the dough.
4. Whole wheat flour could be used instead of all-purpose flour for making
Namkeen parras
5. Sooji (cream of wheat) is added to dough to give crunchy texture to the
Namak pare.
6. If you like to make Namak paras spicy then sprinkle some chat masala over
them.
7. Namak paras can be stored in airtight containers for few weeks.
8. It is easy to make dough in food processor or dough maker.
4. Whole wheat flour could be used instead of all-purpose flour for making
Namkeen parras
5. Sooji (cream of wheat) is added to dough to give crunchy texture to the
Namak pare.
6. If you like to make Namak paras spicy then sprinkle some chat masala over
them.
7. Namak paras can be stored in airtight containers for few weeks.
8. It is easy to make dough in food processor or dough maker.
Making the dough with food processor or dough maker:
1. In the food processor add all-purpose flour and cream of wheat, Ajwaiin, salt
and oil and run the food processor for few second to mix all the ingredients
together.
2. While food processor is running add little water at a time and make dough, it
takes few minute to make the dough.
1. In the food processor add all-purpose flour and cream of wheat, Ajwaiin, salt
and oil and run the food processor for few second to mix all the ingredients
together.
2. While food processor is running add little water at a time and make dough, it
takes few minute to make the dough.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Mathri (Salty, crispy crackers) Samosa
Shakker paras (Sweet noodles) Poha with green peas
Besan sev (Gram flour noodles) Tamarind rice (Imly rice)
Aloo pakoras (Potato fritters) Gol gappas (Pani Poori)
Mathri (Salty, crispy crackers) Samosa
Shakker paras (Sweet noodles) Poha with green peas
Besan sev (Gram flour noodles) Tamarind rice (Imly rice)
Aloo pakoras (Potato fritters) Gol gappas (Pani Poori)
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