Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




59 Comments

    1. 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.

  1. Nice recipe ..thank for Post..I am fan of all your food…u know maharashtrain dishes well…great thanks
    Tulsi K4 stars

  2. नमक परा रेसिपी शेयर करने के लिए आपका बहुत धन्यवाद

  3. 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!5 stars

    1. 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.

      1. 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?5 stars

        1. 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.

          1. 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.

  4. Hi dassana,
    The namakpaare came out very tasty and crispy! Thanks for yet another awesome recipe!
    You are too good ????????5 stars

  5. 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!!
    .

    1. 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.

  6. Hi Dasanna,
    Is it necessary to use baking soda.
    will the namak pare come out well without baking soda.

    waiting for ur reply.
    thanks.

  7. Hi dasanna, I am going to make this for the first time ,n I wanna know whether I can use four cups of whole wheat flour to two cups of all purpose flour?! There will be no change in the flavour know if I use the above combination?! Pls guide

      1. Thanks dear but just seen ur reply I tried ur recipe with the same amounts n also tried totally with all purpose flour n both came out very good 🙂

  8. Thank You Dassana. Going to try this Diwali.. I am sure it will turn out to be fabolous. I have great trust in your recipes and when trying something new, I check ONLY your site. You are doing a great job and you have absolutely no idea that how much I am dependent on your website. Keep up the good work. Thanks a ton!5 stars

  9. Hi Dassana,

    First of all i wanted to say – Great Job. As a woman I am proud of you and your work. The second thing i want to say is that your recipes are great!!! I will give you my reasons for the same. I am a big foodie and most of my day goes in planning what to eat :). Also i love cooking, and have been doing it has a hobby right from my early teens. Now I cook for my family and love trying new recipes. I have tried many books and many websites for new recipes since 2011. Frankly most of them dont work or turn out that great. I always blamed myself – maybe i wasnt following the recipe correctly. But then i started coming across your website everytime i search for something – especially over the last few months. I gave a few of your recipes a try – and it turned out amazing!!! Every thing i tried from your website has come out so fabulous that i am addicted to you. I tried Hyderabadi biryani, modak, trifle pudding, etc. You make them so easy and simple and with the perfect taste. i wanted to write to you about this for a long time and finally am doing it now. Now its Diwali time, and am going to make diwali goodies from your blog!! Thanks a ton. Hope you continue to make a success of your website!!!

    1. thank you very much vidya. same here for me on planning. i plan everyday what to cook the next day. we share the same love for food and cooking 🙂

      when i try recipes from elsewhere, even i blame myself thinking i must have done something wrong. its like how can the chef or book go wrong. i have tried many recipes in my teens from magazines and cookbooks. some turned out well and some did not. its basically the proportions of the ingredients, the details that should go in a recipe and this makes the difference.

      i do try to make them simple and easy, but honestly speaking its not simple and easy at times. probably as i am more organized, there is some ease and less clutter in the workspace while i cook. thank you again and wish you a happy and prosperous diwali.

  10. I like your receipes. It was wonderful. I see this first time can I make Namak pare in otg oven.4 stars

    1. thanks poonam. you can make namak pare in an OTG oven. you can have a look at this recipe of sweet shankarpali (similar to shakkar pare) where i have shown the baked as well as the fried version.

  11. Hi, I made this Namakparreh with 1 cup APF and 1 cup wheat flour, when I fried they came very but after sometime even though I covered they became very soft and mushy and no more crispy. Can anybody tell the reason?

    Thanks

    1. hi sukanya,

      you should cool them first and then store in air tight container. If you store them hot in an air tight container then it will become soft.

  12. Namakpaaraz look lovely. Ajwain tastes great in them.In my country its a tradition to serve namakpaaraz along with sweet colourful boondis.

  13. Hi dassana…
    We make these paare every year fr diwali…
    i tried it wid peppr last week …. It ws just awesome!!!
    dat peppr in betwn…. sumwer ..
    really nice
    😀

  14. dassana i should say im not indian.im iranian.but i like indian spicy foods .how can u eat so hot foods??????u add 3 kind of peper to one food.

    1. hi setayesh. indians are used to eating spicy food 🙂

      there is only one hot spice added to namak paare and that is black pepper. ajwain/carom seeds is a warm spice but not hot on the tongue. cumin is not hot at all. all these three spices bring the best of flavors and taste in the namak paare and they are used sparingly in the recipe.

  15. hi dessana
    i cooked namak paare today.it was very very yummy.i like it very much.thank uuuuuuuuuuuu.but i think its full of kallereis.:)any way i thank u very much

  16. gorgeous namak paare dassana! they remind me of my mom’s paare. there would loads of different mathris and such all through diwali:) dont stress. take your time.. Diwali will come next year too! all the best for the move, Happy diwali!

  17. I love that you give diwali festival feel to photos. Namak pare looks very delicious. I always love crispy pare over flaky one.

  18. Namak Paare looks delicious…I always use APF..adding wheat to it sounds gud compared to APF alone…

  19. these look perfect and crispy Dassana, loved the photos too :), I wish I had some of these utensils too.

  20. Looks very crispy. We make both namak para and shakkar para during diwali. I hope I get time to make it this diwali.5 stars