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.