Aloe Vera Ke namak pare- Deep fried crispy snack made with aloe vera pulp,flour and few spices.
Aloevera ke Namak pare are very popular deep fried snack which are best served with a hot cup of tea. In Most of the Indian houses a jar of namak pare is always present in the snack shelf. My mom used to make namak pare regularly with different flavours .As soon as the content of the jar finished the new batch is fried and the jar was refilled soon.This aloe vera ki mathri is also her recipe which I learned from her
Aloe Vera is also known as – Gwarpatha, Kwar gandal and Ghrit Kumari. The Aloe Vera plant has many cosmetic and medicinal properties.It is full of antibiotics which will fight off infections. It prevents constipation, cures ulcers and bacterial infections inside the stomach,reduces cholesterol, regulates blood sugar, soothes joint inflammation especially arthritis related swelling and much more. It is advised to use aloe vera regularly to get its health benefits. I have used aloe vera gel to make the dough for these namak pare .We can also easily make this healthy and easy Aloevera ki sabzi
Namak pare are a must make snack during festivals like Diwali and Holi and during vacation and also as a travel food to pack along other food items. Making namak pare is quite easy if you have added proper amount of moyan/ ghee or oil in the flour and deep fried it on the low temperature. The dough should be tight and stiff then only you will get crisp flaky namak pare. You can make namak pare with either refined flour or wheat flour ,both taste good with not much difference in the taste.
You can make a large batch as namak pare easily stays well for a month. Do store them in an airtight jar specially during monsoon as the moisture in the air can make them soft .I love making fried snacks and have posted few more recipes ,.
you can check these –
Aloe vera ke Namak pare
- 2 cup Whole Wheat Flour / Atta
- 4 tbsp Semolina / Sooji
- 1 cup Aloe vera gel
- 5 tbsp Ghee
- 1.25 tsp Salt / Namak
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Carom Seeds / Ajwain
- 1 tsp Peppercorns / Sabut Kali Mirch coarsely pounded
- Enough Cooking Oil to deep fry
- Aloe vera Gel- Peel the aloe vera leaf and scoop out the pulp with a sharp knife ,take care to take out the transparent gel only.
- Grind the pulp in the mixer jar and keep in aside.(Do check the notes below before using aloe vera gel))
- In a large bowl add the refined flour, semolina, all the spices and ghee .
- Mix properly so the ghee mix well with the flour and looks like crumbs.
- Now add the aloe vera pulp in the flour mixture ,keep adding little at a time.(you may not need the whole quantity of aloe pulp)
- Make a tight dough and keep aside to rest for 10 minutes.
- Make 2-3 balls from the dough and roll to make medium thick chapati .
- Cut into your desired shape and keep aside.
- Heat enough oil in a deep wide pan.
- Gently slide few namak pare in the oil.
- After adding in medium heat oil ,lower the heat and fry till they become golden in colour.
- Remove the fried namak pare on a kitchen paper and let them cool down completely.
- Store in an airtight jar and enjoy with a hot cup of tea or coffee!
- Use fresh aloe vera leaves to make aloe vera gel ,don't use the ready made aloe vera gel available in the market.
- Be careful while choosing aloe vera as all aloe vera varieties are not edible.There are many types of aloe vera available,many varieties are bitter in taste so not advisable to consume.
- Sweet variety of aloe vera is dark and bright in colour and have less thorns and have shiny transparent Gel inside, so use only the sweet variety of aloe vera to make these namak pare or any food recipe .Do Taste a piece of aloe vera before making pulp .
- You can use whole cumin or carom depends on your taste preference ,or grind and use the powder for the fussy eater of your family.
- Can use Refined flour instead of wheat flour.
Rajeev jaiswal says
thank you for such a nice recipe.
Thank you so much, I adore your timely recipies. God bless you.