namak pare recipe with step by step photos – namak para is a crispy, tasty and savory fried snack which are quite popular in north india. namak pare are easy to make and except the frying in batches everything else does not take time. they are excellent tea time snacks and are also made during festive occasions like karwa chauth or diwali.
this namak pare recipe has these crispies made with both whole wheat flour and all purpose flour. you can make them with either or both. personally i prefer to use whole wheat flour wherever possible.
this namak para recipe is a crisp version and not the flaky version. they puff up and become crisp while frying. there is also a sweet version and these are called as shakkar pare. the maharashtrian counterpart of namak para is shankarpali which is also a popular snack and also made during diwali.
you can make namak para in bulk and store them in air tight container and enjoy them with tea for next few weeks.
if you are looking for more snacks recipes then do check:
namak pare recipe
INGREDIENTS FOR namak pare recipe
- 1 cup atta (wheat flour flour)
- 1 cup maida (white flour or all purpose flour)
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon crushed black pepper (kali mirch powder) - optional
- 1 teaspoon cumin seeds (jeera) - optional
- ¼ teaspoon baking soda
- 2 to 3 tablespoon oil or ghee - i used sunflower oil
- ½ to ¾ cup water
- salt to taste
- oil for frying
HOW TO MAKE namak pare recipe
making dough for namak pare
- sieve the whole wheat flour (atta), white flour (maida), baking soda and salt together.
- add the ajwain. mix the carom seeds with the rest of the sieved flours.
- add the oil or ghee. add water and start to knead the dough.
- the dough should not be soft, but firm.
making namak pare
- take medium sized balls from the dough and roll them on a dusted flour.
- roll into a disc neither too thin nor too thick.
- with a serrated knife make criss cross patterns on the rolled dough.
- remove the diamond shaped patterns and deep fry them in hot oil till crisp and golden browned.
- drain the namak pare on paper napkins to remove excess oil.
- once they cool down, then store namak pare in an airtight box.
- you can serve namak para with tea or as a snack.
how to make namak pare recipe
1: mix all the ingredients for the dough and knead into a firm dough. cover and keep for 30 minutes.
2: take a medium sized ball from the dough on a dusted board.
3: roll into a disc neither too thin nor too thick.
4: with a serrated knife make criss cross cuts on the disc.
5: collect these diamond shaped patterns in a plate and cover them with a cloth to be fried later.
6: or directly fry namak para in hot oil.
7: fry till golden browned and crisp and then drain namak para on paper napkins to remove excess oil.
8: once they cool then store namak pare in an air tight box or container. they go very well with a cup of tea or as a snack.
Why is the Roti I’m rolling breaking up into cracks all over. Please advise. Thanks.
there is less water in the dough and thus the dryness leading to cracks when rolling. so you need to add more water and knead to a smooth dough.
Nice recipe ..thank for Post..I am fan of all your food…u know maharashtrain dishes well…great thanks
Tulsi K
thanks tusli. glad that the recipes are helping you. happy cooking.
नमक परा रेसिपी शेयर करने के लिए आपका बहुत धन्यवाद
Welcome Seema
Hi Dassana,
Your website is my go to for every single recipe! 🙂 thanks so much for helping out lost souls like me 😉 a quick question, can baking powder be used instead of baking soda in recipes like this? Are B. Soda & B. Powder interchangeable?
Mucho gracias in advance!
thanks nishta. in recipes like these baking soda and baking powder can be used in place of each other. however in cakes, baking soda cannot be replaced with baking powder but vice versa is possible.
Thanks so much 🙂 my namak pare were okay but had a bitter aftertaste. Do you think kneading the dough with milk or sugar water can help eliminate the slight bitter aftertaste?
welcome nishta. i am wondering why the bitter after taste. which oil you used for kneading. sometimes sesame or peanut oil get give a bitter after taste. even ghee gone rancid can give a bitter taste. if the bitter taste is due to oil or ghee, then kneading with milk or sugar water won’t make any difference. hope this helps.
Which oil or ghee do u prefer for this recipe. Will refined go good ?
i usually use peanut oil or sunflower oil for frying. for adding in dough, i use sunflower oil or ghee. you can use refined oil also both to add in dough as well as frying.
Hi dassana,
The namakpaare came out very tasty and crispy! Thanks for yet another awesome recipe!
You are too good 😊😊
Welcome Pooja. Glad to know that you liked the namak pare recipe.
Hi, I am a huge fan of your blog,and the receipes that I try out from your blog are enjoyed by my family.need your advise on my question…I made namak pare as your receipes, but when i frief them in hot oil, it was not crispy ..It was very soft..Not sure where I would have gone wrong…But taste was nice..Can you please help?
Eagerly waiting for more receipes!!
.
thanks akshata. the namak pare dough has to be firm. the dough should not be soft. if the dough is soft, then the namak pare will be soft. also fry at medium flame. if you fry them for a longer time then they become more crisp. hope this helps.
Hi Dasanna,
Is it necessary to use baking soda.
will the namak pare come out well without baking soda.
waiting for ur reply.
thanks.
deepa, baking soda makes the namak pare more light as well as crisp. you can skip if you want. the texture will still be good.