Skip to main content
Namak Pare Recipe

Time and servings

Nutrition

Per box.

​
About

Namak Pare is a crisp, savoury snack made with flour and simple spices. You mix, roll, cut, and fry in minutes. It fits everyday tea time and busy festival spreads. Families pack it for travel and gatherings. It balances sweet thalis during celebrations. Dessert plates look complete when Namak Pare sits beside laddoos. Kara boondi also belongs on that plate because it complements the sweet taste. Hosts serve all three to keep palates interested. Everyone appreciates the contrast at parties. In addition, you can season the dough with salt, ajwain, and a hint of chilli. You cut the sheet into neat diamond shapes. You fry until golden and fully crisp. The texture stays crunchy longer than many snacks. It pairs well with tea or coffee in the evening. Further, it also pairs well with sweets and desserts. It resembles shankarpali in shape. Shankarpali tastes mildly sweet and works as a dessert snack. Namak Pare stays savoury and feels spicier and crisper. Fun Fact:
Street vendors call the tiny diamond offcuts “bijli pieces” because they disappear faster than the regular batch.

​
Ingredients

  • 2 cup maida / plain flour
  • 2 tsp kalonji
  • ½ tsp ajwain
  • 1 tsp salt
  • 3 tbsp ghee
  • water (for kneading)
  • oil (for frying)

​
Instructions

  1. Firstly, in a large plate take 2 cup maida, 2 tsp kalonji, ½ tsp ajwain and 1 tsp salt.
  2. Add 3 tbsp ghee and mix well. Crumble and mix, making sure the flour is moist.
  3. Add water as needed and begin kneading the dough.
  4. Add water in small batches to prepare a tight dough.
  5. Rest the dough for at least 20 minutes.
  6. Knead the dough again, then pinch off a ball-sized dough.
  7. Roll them into a round / square shape, making them slightly thin.
  8. Take a knife / pizza cutter and cut them into a diamond shape.
  9. Drop the namak pare into the hot oil. Alternatively, bake in a preheated oven at 180°C for 15-20 minutes.
  10. Stir occasionally, and fry them to a nice golden brown on a low to medium flame.
  11. Drain them off to remove excess oil.
  12. Finally, allow Namak Para Recipe to cool to room temperature and store it in an airtight container.

​
Step-by-step

1
Firstly, in a large plate take 2 cups of maida, 2 tsp kalonji, ½ tsp ajwain and 1 tsp salt.
2
Add 3 tbsp ghee and mix well. Crumble and mix, making sure the flour is moist.

​
Video

​
Tips

Namak pare cook fast and stay crisp. These tips optimise texture and speed.
  1. Dough: Rub hot oil into the flour and semolina until a sandy consistency is achieved. Keep the dough stiff for flakier cuts.
  2. Rest: Let the dough rest for 8-10 minutes. You roll cleaner and fry more evenly.
  3. Rolling: Roll to a thickness of 2–3 mm. Thinner gives an extra crisp texture, while thicker gives a more biting texture.
  4. Cutting: Dust lightly and use a pizza wheel. Prick each strip to limit puffing.
  5. Frying: Fry at a medium heat of about 160–170°C. Medium heat keeps them crisper than high heat.
  6. Variations: Add ajwain, crushed pepper, or kasuri methi. Toss with a handful of kara boondi to balance the sweets better than plain pare.

​
Notes

  • Firstly, ensure that you knead the dough well; otherwise, it will absorb the oil during frying.
  • Also, deep-fry on a medium flame to cook the nama para from the inside.
  • Additionally, adding sugar gives a nice golden colour and flavour.
  • Finally, the Namak Para Recipe stays crispy for a month when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/namak-pare-recipe-namak-para/