Namak Para (Namak Pare)
on May 28, 2024
Namak Para (Plural – Namak Pare) are deep-fried diamond-shaped Indian crackers that are a tea-time staple. Make them using my easy recipe.
If you are looking for more snacks, try some of my other favorites: Shankarpali, Murukku, Masala Kaju, Methi Mathri, Moong Dal Samosa, and Chivda Namkeen.
My Nani’s house had a wooden almirah with mesh doors (jaali ki almari). This almira was always stocked with homemade sweets and savories, and there used to be a lock hanging on it all the time. My Nani used to guard the keys safely, and when it was tea time in the evening, she would open the almira and pull out a snack to serve along with the tea.
One snack that was always there was Namak pare.
Every house has a different recipe for making namakpare. The ingredients remain the same, but their proportions and making methods make a huge difference in how they taste. My mother’s recipe makes these savory diamond cuts crispy and flaky. Try it!
About Namak Para
Namak Para is a crispy deep-fried Indian snack made using all-purpose flour, semolina, carom seeds, and ghee.
These savory Indian crispies or crackers are mostly shaped like diamonds.
Namakpare is popularly prepared during festivals such as Holi and Diwali and is perfect to munch on with a hot cup of evening tea or coffee.
Ingredients
All-Purpose Flour – Namakpare is made mostly using all-purpose flour (maida), but you can make them using whole wheat flour (gehu ka atta) as well.
The ones made with all-purpose flour are light in texture, and those made with whole wheat flour are dense. You can also use a mix of these two flours.
Semolina – Adding a little fine semolina (sooji) makes namak pare nice and crispy.
Ajwain (Carom Seeds) gives the namak pare a distinct flavor and is also considered great for digestion. You can replace them with cumin seeds, crushed black pepper, or fennel seeds.
Ghee – Adding ghee to the namak para dough makes it soft and flaky from the inside. Replace ghee with oil to make a vegan recipe.
Oil – You can use any cooking oil to deep fry.
How To Make Namak Pare
Add the following ingredients to a large mixing bowl or a parat.
- 1 cup all-purpose flour
- 2 tablespoons fine semolina
- ½ teaspoon salt
- ½ teaspoon carom seeds,
- 4 teaspoons melted ghee
Note – In India, we use a utensil called parat to knead the dough. It is basically a large plate with raised edges. Kneading the flour in parat makes the process easier.
Mix the ingredients well using your fingers.
Add a few tablespoons of water at a time and knead 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 kneaded stiff.
Cut the circle into long rectangles or diamonds using a serrated knife or a sharp pizza cutter. You can also use cookie cutters in different shapes. Remove the extra dough from the sides. You can roll it with the next batch.
Cover the cut namak para with a kitchen cloth until they are ready to fry.
Heat 3-4 cups of oil for frying in a heavy bottom pan over medium-high heat.
Once the oil is hot, reduce the heat to medium-low.
Transfer a few namak paras to the hot oil and simmer the heat to medium-low. Fry on low medium heat until they are golden brown. Stir frequently using a perforated ladle.
Once browned, remove from oil on a tissue-lined plate. Cool completely, and store in an airtight container for up to 10-15 days.
Remember that these will continue to brown even after being removed from the oil.
Each batch will take 10-15 minutes to fry properly.
Pro Tips By Neha
The texture of the dough is very important while making this snack. It should be stiff like poori dough.
The amount of ghee added to the flour while kneading it is also very important. It makes these crisp and flaky.
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 the fries to become crispy and cooked from the inside.
Do not overcrowd the pan while frying. Fry in batches.
Drain them on a plate lined with paper tissue. It will absorb the extra oil and make them crisp.
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Namak Para Recipe (Namak Pare)
Ingredients
- 1 cup all-purpose flour (maida)
- 2 tablespoons fine semolina (sooji)
- ½ teaspoon salt
- ½ teaspoon carom seeds (ajwain)
- 4 teaspoons ghee
- oil for frying
Instructions
- Add flour, semolina, salt, carom seeds, and ghee to a large mixing bowl or a parat.
- Mix the ingredients well using your fingers.
- Add a few tablespoons of water at a time and knead 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 kneaded stiff.
- Cut the circle into long rectangles or diamonds using a serrated knife or a sharp pizza cutter. You can also use cookie cutters in different shapes. Remove the extra dough from the sides. You can roll it with the next batch.
- Cover the cut namak para with a kitchen cloth until they are ready to fry.
- Heat 3-4 cups of oil for frying in a heavy bottom pan over medium-high heat.
- Once the oil is hot, reduce the heat to medium-low.
- Transfer a few namak paras to the hot oil and simmer the heat to medium-low. Fry on low medium heat until they are golden brown. Stir frequently using a perforated ladle.
- Once browned, remove from oil on a tissue-lined plate. Cool completely, and store in an airtight container for up to 10-15 days.
- Remember that these will continue to brown even after being removed from the oil.
- Each batch will take 10-15 minutes to fry properly.
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.
happy to hear!
It looks simple
Will try this Holi
Happy Holi????
Yes please, do try. Happy Holi to you too!!
This truly looks so amazing! easy to make and the perfect snack…will be trying this out tonight!
Do give it a try. These are very traditional Indian snack.
so perfectly made namak pare 🙂 looks super crispy and delicious 🙂
Its raining here and wish I had this over my tea too.