Punjabi Namak Pare

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.

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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Step By Step Recipe

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 into 2 parts and roll each in a thin circle.

Cut the circle in long rectangles or diamonds.

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.

 

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Namak Pare Recipe

Crispy and crunchy, these are 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 step by step recipe.

4 from 12 votes

Print Pin Rate

Course: Snack

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6 people

Calories: 137kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• 1 cup All Purpose Flour/ Maida
• 2 tbsp Fine Semolina/ Sooji
• 1/2 tsp Salt
• 1/2 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.

Notes

The consistency of the dough is very important while making this snack. It should be tight like a poori dough.

Temperature of the oil is also very important factor. Heat the oil nicely and then turn the heat to low. Now add the Namak Pare 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 coked from inside.

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

Store the namak pare in any airtight container for up to 10-15 days.

You can add flavourings to your Namap Paare dough as per your liking. I sometimes like to add a mix of spices and sometimes make Pudiney ke Namak Pare. You can also add cumin seeds in the dough.

I have cut them into rectangles but you can make diamond cuts namak pare too.

 

Nutrition Facts

Namak Pare Recipe

Amount Per Serving

Calories 137 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 12mg4%

Sodium 291mg13%

Potassium 31mg1%

Carbohydrates 19g6%

Protein 2g4%

Calcium 3mg0%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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