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    Whisk Affair » Recipes » Meal Type » Indian Snacks » Namak Para

    Published: Mar 25, 2021 | Last Updated On: Mar 26, 2021 by Neha Mathur

    Namak Para

    1950 shares
    Jump to Recipe

    These crunchy diamond-shaped namak para are Indian crackers lightly spied with spices like carom seeds, cumin, or black pepper. Make these at home using my easy recipe.

    If you are looking for more snacks, then try some of my other favorites too – murukku, masala kaju, methi mathri, moong dal samosa, and chivda namkeen.

    Namak para served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Namak Para?
    • Frequently Asked Questions
    • Pro Tips By Neha
    • Storage Suggestions
    • Serving Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Namak para is a crispy and crunchy Indian snack, made using all-purpose flour or whole wheat flour that is popularly prepared during festivals such as Holi and Diwali. They are also perfect to munch on with a hot cup of evening tea or coffee.

    Namak para is basically Indian crispies or crackers and are mostly shaped like a diamond. These are mildly flavored with carom seeds, cumin seeds, or black pepper.

    Their sweet counterpart is called shakkar para which is made using the same ingredients but instead of salt, sugar is added to them.

    The trick to preparing crunchy namak para is to knead the dough as stiff as you can and fry them on medium heat. The amount of ghee added to the flour while kneading it is also very important. It makes these crisp and flaky.

    This Namak Pare is,

    • Crunchy
    • Addictive
    • Easy to make
    • Economical
    • Better than a store-bought one
    • Popularly made during festivals

    Ingredients

    All Purpose Flour – These are made mostly using all-purpose flour (maida) but you can definitely make them using whole wheat flour (atta) as well. The ones made with all-purpose flour are light in texture and the ones made using whole wheat flour are dense. You can always use a mix of these two flours to make these.

    Semolina – Adding a little semolina (sooji) makes these namak pare nice and crispy. Use fine sooji to make these.

    Ajwain – Ajwain or carom seeds adds a nice distinct flavor to the namak pare, and is also considered a great ingredient for digestion. You can replace it with cumin seeds or crushed black pepper. Even fennel seeds will be great.

    Ghee – Adding ghee to the namak para dough, makes them soft and flaky from inside.

    Oil – You can use any vegetable oil to deep fry these.

    How to make Namak Para?

    Add 1 cup all purpose flour, 2 tablespoon fine semolina, ½ teaspoon salt, ½ teaspoon carom seeds and 4 teaspoon melted ghee to a large mixing bowl. In Indian, we use a utensil called parat to knead the dough. It is basically a large plates with raised edges. Kneading the flour in parat makes the process easier.

    All purpose, semolina, salt, carom seeds and ghee in a bowl.

    Mix the ingredients well using your fingers.

    Mixed well.

    Add a few tablespoon of water at a time and mix to make a stiff dough. 

    Dough made.

    Cover the dough using a kitchen cloth and keep aside for 10-15 minutes.

    Covered with cloth.

    Knead the dough again until it is soft and smooth. Divide it into 2 parts. Take one part and make a ball from it. Roll the ball to make a 0.25 inch thick circle. Sprinkle little dry flour if the dough is sticking to the rolling surface. The dough should ideally not stick to the surface if it is kneaded stiff.

    Rolled to make a circle.

    Cut the circle in long rectangles or diamonds using s serrated knife or a sharp pizza cutter. You can also use cookie cutters in different shapes. Keep the cut namak para covered with a kitchen cloth until they are ready to fry.

    Cut into rectangles.

    Heat 4-5 cups of oil for frying in a heavy bottom pan.

    Oil heating for frying.

    Once the oil is hot, transfer a few namak para to the hot oil and simmer the heat to medium low. Fry the namakpare on low medium heat until they are golden brown in color. Keep stirring them using a perforated ladle.

    Namak para added to the hot oil.

    Keep in mind that these will continue to brown a bit even after taking out from oil. Once browned, remove from oil on a tissue lined plate. Cool completely and store in an airtight container for up to 10-15 days.

    Ready namak para.

    Frequently Asked Questions

    How to make baked namak para?

    Although I prefer frying these and eat them in a small portion rather than oven baking them as it definitely compromises on the taste, if you are a health freak and loves to eat these by the handful, then baking them in the oven is a good option.

    You can make the dough and cut these and then line them on a baking tray in a single layer. Spray with oil and bake in a preheated oven at 160 degrees for 20-25 minutes.

    How to make it with whole wheat flour?

    You can replace half of the maida with whole wheat flour or even use only whole wheat flour to make namak paare. The taste and texture is slightly different but quite nice when made using atta or wheat flour.

    Is namak pare vegan?

    We add a little ghee in the dough to make it softer. To make it vegan, you can use oil instead.

    Pro Tips By Neha

    The texture of the dough is very important while making this snack. It should be stiff like poori dough.

    The temperature of the oil is also a very important factor. Heat the oil nicely and then turn the heat to medium low. The frying process will take time but frying on medium low heat is important for them to become crispy and cooked from inside.

    Drain them on  plate lined with kitchen tissue. It will absorb the extra oil and make them crisp.

    You can add flavorings to your namak paare dough as per your liking. I like to add dry mint powder, a mix of everyday spices, or even Italian spice mix sometimes. You can also add cumin seeds or cracked black pepper.

    I have cut them into rectangles but you can make diamond shape too.

    Storage Suggestions

    Once namak para cools down completely, store these in an airtight container for up to 10-15 days. Make sure you put the lid back tightly after every use, otherwise these tends to loose their crunchiness.

    Serving Suggestions

    Serve these as a snack along with a hot cup of masala chai or filter coffee on the side. You can serve them during Holi/Diwali with other snacks and sweets to the guests.

    Pack them in your snack box and munch on in between the meals or whenever the hunger strikes.

    You might also like

    • Korean Strawberry Milk
    • Bakery Style Strawberry Banana Muffins
    • Chicken Clear Soup
    • Egyptian Pistachio Dukkah

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    These crunchy diamond-shaped namak para are Indian crackers lightly spied with spices like carom seeds, cumin, or black pepper. Make these at home using my easy recipe.

    Namak Para Recipe

    These crunchy diamond-shaped namak para are Indian crackers lightly spied with spices like carom seeds, cumin, or black pepper. Make these at home using my easy recipe.
    4.15 from 14 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8 people
    Calories: 94kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup all purpose flour/maida
    • 2 tablespoon fine semolina/sooji
    • ½ teaspoon salt
    • ½ teaspoon carom seeds/ajwain
    • 4 teaspoon ghee
    • oil for frying
    US Customary or Metric
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    Instructions

    • Add 1 cup all purpose flour, 2 tablespoon fine semolina, ½ teaspoon salt, ½ teaspoon carom seeds and 4 teaspoon melted ghee to a large mixing bowl. In Indian, we use a utensil called parat to knead the dough. It is basically a large plates with raised edges. Kneading the flour in parat makes the process easier.
    • Mix the ingredients well using your fingers.
    • Add a few tablespoon of water at a time and mix to make a stiff dough. 
    • Cover the dough using a kitchen cloth and keep aside for 10-15 minutes.
    • Knead the dough again until it is soft and smooth. Divide it into 2 parts. Take one part and make a ball from it. Roll the ball to make a 0.25 inch thick circle. Sprinkle little dry flour if the dough is sticking to the rolling surface. The dough should ideally not stick to the surface if it is kneaded stiff.
    • Cut the circle in long rectangles or diamonds using a serrated knife or a sharp pizza cutter. You can also use cookie cutters in different shapes. Keep the cut namak para covered with a kitchen cloth until they are ready to fry.
    • Heat 4-5 cups of oil for frying in a heavy bottom pan.
    • Once the oil is hot, transfer a few namak para to the hot oil and simmer the heat to medium low. Fry the namakpare on low medium heat until they are golden brown in color. Keep stirring them using a perforated ladle.
    • Keep in mind that these will continue to brown a bit even after taking out from oil. Once browned, remove from oil on a tissue lined plate. Cool completely and store in an airtight container for up to 10-15 days.

    Notes

    The texture of the dough is very important while making this snack. It should be stiff like poori dough.
    The temperature of the oil is also a very important factor. Heat the oil nicely and then turn the heat to medium low. The frying process will take time but frying on medium low heat is important for them to become crispy and cooked from inside.
    Drain them on  plate lined with kitchen tissue. It will absorb the extra oil and make them crisp.
    You can add flavorings to your namak paare dough as per your liking. I like to add dry mint powder, a mix of everyday spices, or even Italian spice mix sometimes. You can also add cumin seeds or cracked black pepper to the dough.
    I have cut them into rectangles but you can make diamond shape too.

    Nutrition

    Calories: 94kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 146mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg
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    More Indian Snacks

    • Indian Style Masala Macaroni Pasta
    • Mutton Keema Samosa
    • Murmura Namkeen
    • Sooji Balls (Semolina Balls, Rava Balls)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Rekha Vengalil

      October 20, 2013 at 10:49 am

      Its raining here and wish I had this over my tea too.

      Reply
    2. Manjula Bharath

      October 22, 2013 at 4:46 am

      so perfectly made namak pare 🙂 looks super crispy and delicious 🙂

      Reply
    3. Albert Bevia

      January 22, 2018 at 10:06 pm

      This truly looks so amazing! easy to make and the perfect snack…will be trying this out tonight!

      Reply
      • Neha Mathur

        January 23, 2018 at 2:32 am

        Do give it a try. These are very traditional Indian snack.

        Reply
    4. Ratna

      March 20, 2019 at 10:40 am

      5 stars
      It looks simple
      Will try this Holi
      Happy Holi????

      Reply
      • Neha Mathur

        March 24, 2019 at 1:32 pm

        Yes please, do try. Happy Holi to you too!!

        Reply
    5. Ritika

      September 20, 2020 at 1:50 am

      5 stars
      I just prepared these ones. My husband said these just.taste.like a professional one. So glad it came out so well. Thanks for the recipe.

      Reply
      • Neha Mathur

        September 24, 2020 at 8:48 am

        happy to hear!

        Reply

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