Salara is a popular Indian snack that is often offered during social events. Its sweet and salty taste makes it irresistible. The nicest thing about salara is that you can prepare it with little effort and a few pantry staples. In this article, we’ll show you how to whip up a batch of delicious salara in your own home.
Overview of Salara
Before we get into the recipe, let’s first discuss what exactly salara is.
- The dough for salara, a popular Middle Eastern fried snack, is created using flour, semolina, yoghurt, and ghee/oil.
- It’s crunchy on the exterior and chewy on the inside, creating a mouthwatering texture.
- Sweet and salty are the most popular flavours, although savoury varieties flavoured with spices are also available.
- Salara goes by many different names depending on the region, including nimki, namakpara, mathri, and more.
- It’s often served at Indian parties, festivals, and special occasions.
- Salara is easy to make at home with basic pantry ingredients.
Now that you know what sets salara apart from other snacks, let’s look at the simple recipe so you can make it yourself!
The great thing about salara is that you likely have most, if not all, of the ingredients needed already in your pantry. Here’s what you’ll need:
- Flour – 2 cups
- Semolina – 1⁄4 cup
- Yogurt – 1⁄2 cup
- Oil – For frying
- Ghee – 1-2 tbsp
- Salt – 1 tsp or to taste
- Sugar – 2-3 tbsp
- Water – As needed
- Chaat masala – 1 tsp (optional)
That’s it! As you can see, it’s a short list of ingredients that are probably sitting in your kitchen right now. Now let’s get to the fun part – the directions!
Follow these simple steps to make the perfect salara:
1. Mix the dry ingredients
- In a large bowl, mix together the flour, semolina, salt, and sugar.
- Break up any large clumps and stir to combine well.
2. Add wet ingredients and knead
- Make a well in the center and add the yogurt and 1-2 tbsp ghee.
- Pour in just enough water (2-3 tbsp) to help bring the dough together.
- Knead it into a smooth, soft dough.
3. Cover and rest
- Cover the dough and let it rest for 15-20 minutes.
- This allows the flour to soak up the moisture.
4. Roll out the dough
- Divide the dough into lemon-sized balls.
- On a lightly floured surface, use a rolling pin to roll them out thin, about 1⁄8 inch thick.
5. Cut into shapes
- Use a knife or salara cutter to cut the dough into sticks, diamonds or squares.
- Pinch and seal any cracks.
6. Fry the salara
- Heat oil in a pan over medium heat.
- Fry the salara in batches until golden brown on both sides.
7. Drain on paper towels
- Drain the fried salara on paper towels to remove excess oil.
- Let cool completely before serving.
8. Add chaat masala (optional)
- For extra flavor, sprinkle chaat masala over the salara once they’ve cooled down.
And that’s it – your homemade salara is ready to enjoy! The whole process takes about 30-40 minutes from start to finish.
Tips for Making the Best Salara
Here are some useful tips to help you make the perfect batch of salara every time:
- Use full-fat yogurt for added moisture and fluffiness.
- Knead the dough well until smooth and elastic. This makes the salara crispy.
- Roll the dough out thinly so it fries up nice and crisp.
- Don’t overcrowd the pan when frying. Cook in small batches for even cooking.
- Let the salara cool completely before serving or else they won’t be crunchy.
- Store in an airtight container. Salara stays fresh for up to 1 week.
- You can make both sweet and savory versions. Omit sugar for a savory snack.
Here are answers to some frequently asked questions about making salara at home:
1.Is salara the same as mathri or namakpara?
Yes, salara goes by many different names depending on the region. But they all refer to the same fried, crispy Indian snack.
2.Do I need a salara cutter to make it?
No, you can easily cut salara into whatever shapes you want using a knife. But a cutter does make it quicker and more uniform.
3.What oil is best for frying?
Any neutral oil like canola, vegetable or peanut oil works well. Do not use olive oil as it has a low smoke point.
4.How long does salara last?
Salara stays fresh in an airtight container for up to 1 week at room temperature. They can also be frozen for up to 2 months.
5.What is the best way to store salara?
Let the salara cool completely, then store in an airtight container in a cool, dry place away from moisture and sunlight. This prevents them from getting soggy.
Enjoy Your Homemade Salara!
You may now make salara that will be the envy of all your friends and family. It’s great with tea or as a side dish during an Indian meal. Try out other combinations of herbs and spices if you like. This delicious and simple Indian dessert is sure to become a household favourite. Feel free to share the results of your homemade salara below.
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