Namak Para is a deep-fried, crispy, savory, and delicious snack made with flour, semolina, ghee or oil, and spices. This delicacy is made regularly or during unique festivals like Holi and Diwali!
Namak Para, also known as Namak Pare (as plural), is one of the famous Indian snacks. It is perfect to serve with tea or coffee and is loved by everyone in the family, from kids to the elders!
What is Namak Para?
Namak Para is a crunchy, crispy, savory snack eaten in many parts of India. Namak means salt, and Para means bite-size pieces. So, as the name suggests, these are salty bites made with flour, fat, and seasonings. Namak Para is also known as Namak Pare, Nimki, or Namkeen. Namak Para is made from pastry-like dough, cut into long strips, diamonds, or squares, and fried in oil.
Crunchy Delicious Namak Para
This recipe for making Namak Pare is easy and requires only a few ingredients. The dough comes together quickly, but the frying takes a little longer as we need to fry them in batches. But believe me, it is totally worth it, and you will earn a delightful snack, better than store-bought.
Namak Para makes a great tea-time crispy munching snack. They are made with flour, semolina, ghee, ajwain (carom seeds), salt, and black pepper. I have used all-purpose flour, but whole wheat flour can also be used for a healthier version.
Namak Para is popularly made during Holi and Diwali and served with other savory snacks and sweets.
Why You Will Love This Snack
- Namak Para is a crunchy, crisp, and delicious savory snack.
- Making this snack is easy and requires only a few ingredients.
- Homemade Namak Pare are much better than store-bought.
- It makes a great munching snack with a cup of tea or coffee.
- It makes a great addition to festive recipes.
Ingredients and Notes
- Flour: I have used all-purpose flour for this recipe. But for a healthier version, you can swap half of the flour with whole wheat flour.
- Semolina: It makes the Namak Pare crispier; however, it is optional, and you can skip it.
- Ghee or Oil: I like making this snack with ghee for more flavor. But you can use oil, preferably sunflower oil.
- Spices and Seasonings: I added carom seeds, salt, and freshly ground black pepper. However, you can adjust the seasonings according to your taste and add more herbs and spices of your choice.
- Oil for frying: I used sunflower oil, but you can use your choice of oil for deep frying.
How To Make Namak Para
Making The Dough
- Add flour, semolina, carom seeds, salt, black pepper, and ghee in a large mixing bowl and mix well.
- Mix everything well, using your hands, for about a minute.
- This step is essential for the flaky Namak Para.
- Once the ghee is well incorporated, the dough should hold its shape when pressed between the palms.
- Add a little water at a time to make the dough, and knead it until you get a firm dough.
- Knead for 4-5 minutes; the dough should not be too soft or too hard.
- Cover the dough with a damp cloth and allow it to rest for 20-30 minutes.
Rolling and Cutting The Dough
- Once the dough has rested, knead it again for a few seconds into a smooth ball.
- Then, divide it into 3-4 equal parts and make balls.
- Roll the dough ball into a circle using a rolling pin.
- Roll it into about 4-5mm thick disc.
- Cut the dough circle into a diamond or square shape using a sharp knife or pizza cutter.
- You can also cut it into long or short, ribbon-like strips.
- Use all the dough balls similarly to prepare the Namak Para.
- Place them on a plate and set them aside.
Frying The Namak Pare
- Heat oil in a wok or kadai on medium heat.
- Once the oil is hot, add a few cut dough pieces at a time.
- The oil must be hot enough before beginning to fry the Namak Pare.
- To check, add a small pinch of the dough to the oil.
- If it quickly rises to the oil surface, the oil is ready to fry the Namak Para.
- Fry Namak Para on low-medium heat for 6-7 minutes or until crisp and golden.
- Remove and transfer them to a plate lined with a paper towel.
- Continue to fry the remaining Namak Para similarly.
Storing Suggestions
After frying the Namak Pare, allow them to cool completely before storing.
Store the Namak Para in an airtight container at room temperature for 2-3 weeks.
Helpful Tips For Making Namak Para
Flour: I have used all-purpose flour for this recipe, which is the traditional way. However, if you like to add whole wheat flour, you can use half all-purpose and half whole wheat flour.
Semolina: It makes the Namak Pare crispier, and I highly recommend using it. But if you do not prefer the crunchy texture of semolina in your Namak Para, you can skip it.
Mixing Flour and Ghee: Mixing flour and ghee is an essential step for the flaky and crispy Namak Para. Combine everything for at least a minute before adding the water.
Dough: The dough of Namak Para should be of the right consistency. A soft dough will result in soft (not crispy) Namak Pare, and they will absorb more oil while frying. If the dough is stiff, it will be difficult to roll, and Namak Pare will be dense. So, to get the perfect dough, add water gradually.
Ghee: I like to use ghee for this recipe. But you can also use the same amount of oil instead of ghee. Also, skip ghee and use oil if you want a vegan recipe.
Checking Oil Before Frying: The oil must be hot enough before beginning to fry the Namak Pare. To check, add a small pinch of the dough to the oil. If it quickly rises to the surface, the oil is ready to fry the Namak Para.
Deep-Frying: Fry the Namak Para in hot oil on medium-low heat, stirring often until golden brown. If frying on low heat, Namak Pare will absorb too much oil. If we fry on high heat, Namak Para will become golden too soon, while they will still be soft inside.
Frequently Asked Questions
Yes, absolutely! You can use only whole wheat flour instead of all-purpose flour, or swap half of the plain flour for whole wheat flour.
For the crispy Namak Para, the dough must be firm, not too soft. The oil should also be hot enough before beginning to fry. Fry on medium heat, stirring often, until they are nice and golden brown.
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Recipe Card
Namak Para / Easy Namak Pare Recipe
Ingredients
- 2 cups (240g) all-purpose flour
- 3 tablespoon (35g) semolina
- 4 tablespoon (60ml) melted ghee or oil
- 1 teaspoon carom seeds
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper powder
- ½ to ¾ cup water or as required
- Oil for frying
Instructions
Making The Dough
- Add flour, semolina, carom seeds, salt, black pepper, and ghee in a large mixing bowl. Mix everything using your hand for about a minute. This step is essential for the flaky Namak Para.
- Once the ghee is well incorporated, the dough should hold its shape when pressed between the palms.
- Add a little water at a time to make the dough, and knead it until you get a firm dough. Knead for 4-5 minutes; the dough should not be too soft or too hard.
- Cover the dough with a damp cloth and allow it to rest for 20-30 minutes.
Rolling The Doug
- Once the dough has rested, knead it for a few seconds in a smooth ball. Then divide it into 3-4 equal parts and make balls. Roll the dough into a 3-4 mm thick disc using a rolling pin.
- Cut the dough circle into a diamond or square shape using a sharp knife or pizza cutter. Or cut it into long or short, ribbon-like strips. Use all the dough balls similarly to prepare the Namak Para. Place them on a plate and set aside.
Frying The Namak Pare
- Heat oil in a wok or kadai on medium heat. Add a few cut dough pieces at a time to the hot oil. Fry Namak Para on low-medium heat for 6-7 minutes or until crisp and golden.
- Remove and transfer them to a plate lined with a paper towel. Fry the remaining Namak Para similarly and allow them to cool completely before storing.
- Store the Namak Para in an airtight container at room temperature for 2-3 weeks.
Notes
- Flour: I have used all-purpose flour for this recipe, which is the traditional way. However, if you like to add whole wheat flour, you can use half all-purpose and half whole wheat flour.
- Semolina: It makes the Namak Pare crispier, and I highly recommend using it. But if you do not prefer the crunchy texture of semolina in your Namak Para, you can skip it.
- Mixing Flour and Ghee: An essential step for the flaky and crispy Namak Para is mixing flour and ghee. So, combine and mix everything for at least a minute before adding the water.
- Dough: The dough of Namak Para should be of the right consistency. A soft dough will result in soft (not crispy) Namak Pare, and they will absorb more oil while frying. If the dough is stiff, it will be difficult to roll, and Namak Pare will be dense. So, to get the perfect dough, add water gradually.
- Ghee: I like to use ghee for this recipe. But you can also use the same amount of oil instead of ghee. Also, skip ghee and use oil if you want a vegan recipe.
- Checking Oil Before Frying: It is essential that the oil is hot enough before beginning to fry the Namak Pare. To check, add a small pinch of the dough to the oil. If it quickly rises to the oil surface, the oil is ready to fry the Namak Para.
- Deep Frying: Fry the Namak Para in hot oil on medium-low heat, stirring often until golden brown. If frying on low heat, Namak Pare will absorb too much fat. If we fry on high heat, Namak Para will become golden too soon while they will still be soft from the inside.
Nutrition (Approximate Values)
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