Crispy and crunchy, Namak Pare or Namak Para is a great snack to enjoy with a cup of hot ginger tea. They are a staple during the Diwali and Holi festivities. Make these at home using this easy recipe.
Crispy and crunchy, Punjabi Namak Pare is a great namkeen or savory snack to enjoy with a cup of hot ginger tea.
This snack takes me back to my childhood.
There always used to be a box full of Namakpare in the house and every evening with tea, my nani used to keep these with other dry snacks in huge plates for all of us to munch on.
I too always make it for Diwali and Holi, though in a very small amount.
The trick to making crunchy Namak Paare is to knead the dough as tightly as you can and fry them on very low heat.
The amount of ghee added to the flour while kneading it is also very important. It makes these crisp and flaky.
These are also great to serve to guests, along with Murukku, Masala Kaju, Methi Mathri and Chivda Namkeen.
Also, you can prepare this snack well in advance for festivals, so that whenever your guests visit you, you can spend some time with them and serve them Namakpare without any preparation.
How to make Namak Pare?
Mix maida, sooji, salt, ajwain and ghee in a bowl.
Mix nicely.
Add a few tbsp of water at a time and mix to make a tight dough. Cover the dough and keep aside for 10-15 minutes.
Divide the dough into 2 parts and roll each in a thin circle.
Cut the circle in long rectangles or diamonds.
Heat oil in a heavy bottom pan.
Fry the namakpare on low heat till golden brown.
Keep in mind that these will continue to brown a bit even after taking out from oil. Remove from oil on a tissue lined plate. Cool and store in an airtight container for up to 10-15 days.
Pro Tips by Neha
The consistency of the dough is very important while making this snack. It should be tight like poori dough.
The temperature of the oil is also a very important factor. Heat the oil nicely and then turn the heat to low.
Now add these in the hot oil and cook on low heat until they are browned.
This process will take time but frying on 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.
Store these in an airtight container for up to 10-15 days.
You can add flavorings to your Namak Paare dough as per your liking.
I sometimes like to add a mix of spices and sometimes make Pudiney ke Namakpare.
You can also add cumin seeds in the dough.
I have cut them into rectangles but you can make diamond shape too.
How to make these in the oven?
Although I prefer frying the 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.
These are my kiddo’s favorite snack, so they even get packed in his tiffin.
Super easy to make, these can be eaten any time! Learn its recipe and enjoy it for tea time or on festivals.
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 is slightly different but quite nice when made using atta or wheat flour.
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Namak Pare Recipe
Ingredients
- 1 cup All Purpose Flour/ Maida
- 2 tbsp Fine Semolina/ Sooji
- ½ tsp Salt
- ½ tsp Carom Seeds/ Ajwain
- 1 tbsp Ghee
- Oil for frying
Instructions
- Mix maida, sooji, salt, ajwain and ghee in a bowl.
- Mix nicely.
- Add a few tbsp of water at a time and mix to make a tight dough.
- Cover the dough and keep aside for 10-15 minutes.
- Heat oil in a heavy bottom pan.
- Divide the dough in 2 parts and roll each in a thin circle.
- Cut the circle in long rectangles or diamonds.
- Heat oil for frying in a pan and when it is hot, simmer the heat.
- Fry the namakpare on low heat till golden brown.
- Keep in mind that these will continue to brown a bit even after taking out from oil.
- Remove from oil on a tissue lined plate.
- Cool and store in an airtight container for up to 10-15 days.
