Namak Para / Easy Namak Pare Recipe
Namak Para is a deep-fried, crispy, savory, delicious snack made with flour, semolina, ghee or oil, and spices. This delicacy is made regularly or during unique festivals like Holi and Diwali!
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)
Calories : 210kcalCarbohydrates : 22gProtein : 3gFat : 12gSaturated Fat : 4gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gCholesterol : 16mgSodium : 233mgPotassium : 34mgFiber : 1gSugar : 0.1gVitamin A : 1IUCalcium : 5mgIron : 1mg
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