Namak Para (plural Namak Pare) are crispy, tasty, spiced and savory fried bites made with wheat flour, just a few spices, oil or ghee and seasonings. These are a well-liked snack throughout North India. I share a Punjabi model crispy namak pare that you would be able to get pleasure from as a snack with tea or make these throughout festivals like Diwali.

namak para on a brass plate with small lighted lamps placed behind

About Namak Para

The phrase ‘namak’ means salt and ‘para’ or ‘pare’ means items. Therefore the identify namak pare actually means salty or salted items or name them salty bites or salty crackers. These are additionally known as as Nimki or Salty Diamond Cuts.

All you want is to make a agency savory pastry dough. Roll and reduce the dough into strips, sq. shapes or diamond form after which deep fry.

This scrumptious snack could be very straightforward to arrange and doesn’t require many elements. Most of your time will likely be spent frying them as they must be fried in batches.

There are various variations of namak para. Namak para may be crispy, flaky, spicy or savory. This recipe makes crispy namak para that may puff up whereas frying. You can too scale the recipe to make a big batch for festivals.

The candy model of this snack known as Shakkar Pare and the Maharashtrian counterpart known as Shankarpali.

This Namak pare recipe comprises entire wheat flour and all-purpose flour for crispiness however you can also make them with one of many two flours as a substitute. I favor to make use of entire wheat flour wherever doable.

You can also make them in bulk and retailer them in an hermetic container and luxuriate in them with tea for the following few weeks. They’re wonderful tea-time snacks and are additionally made throughout festive events like Karwa Chauth or Diwali.

Step-by-Step Information

How one can Make Namak Para

Make Namak Para Dough

1. Combine all the elements for the pastry dough listed beneath and knead right into a agency and stiff dough. Cowl the dough with a moist kitchen cotton towel and put aside for half-hour. Add water in components when kneading the dough.

  • 1 cup of entire wheat flour
  • 1 cup all objective flour
  • 1 teaspoon carom seeds (ajwain)
  • 1 teaspoon crushed black pepper
  • ¼ teaspoon baking soda
  • ½ teaspoon salt or as required
  • 2 tablespoons oil or ghee – if utilizing oil, use a impartial oil
  • ½ to ¾ cup water or as wanted to make a stiff dough
pastry dough in a black bowl

2. Pinch a medium-sized ball from the dough. Roll it to a neat clean dough ball between your palms. Place it on a frivolously dusted board. Sprinkle a little bit of flour on high of the dough ball.

Tip: Dusting the floor with flour prevents the dough from sticking to the board when rolling.

dough ball on a dusted surface

Roll and Lower

3. Utilizing a rolling pin, roll the dough and ensure it isn’t too thick or skinny, about 3 to 4 mm in thickness. Additionally guarantee that you’ve got frivolously dusted the dough and board. When you favor choose out of dusting the dough and board with flour.

rolled dough for namak para

4. Use a serrated knife to slice diagonally cuts on the rolled dough. The dough ought to have equal-shaped diamonds.

rolled dough being cut with a knife to make diamond cuts

5. Add the diamond-shaped dough to a plate and canopy them with a material. Put aside for frying later.

sliced diamond cuts dough

Fry Namak Pare

6. Warmth oil for frying in a kadai (wok). Maintain the warmth to medium to medium-high. The oil needs to be reasonably sizzling.

Gently and thoroughly place some namak para items within the sizzling oil. Ensure to not make the pan over crowded with the namak para items.

Flip over with a slotted spoon when one facet has turn out to be crisp and golden. Fry the second facet and switch over once more when golden. Turning over just a few instances fry namak pare for even browning.

Tip: Ensure the oil is just not too sizzling as you don’t need the namak para to burn.

frying namak pare in hot oil

7. Fry till golden-brown and crisp. Drain them on a paper towel to take away extra oil. Fry the remaining batches this fashion.

crispy fried namak pare on kitchen paper towels

8. As quickly as they cool, retailer them in an air-tight jar or container. Serve namak pare with a cup of tea or as a snack.

These hold nicely for a few weeks in an air-tight container at room temperature.

namak pare on a brass plate

Professional Suggestions

  • Flour: For this recipe I used entire wheat flour and all-purpose flour to make namak pare. Nonetheless, you need to use one or the opposite relying in your choice. I usually go for entire wheat flour as a result of it’s a more healthy possibility and the outcomes are simply as scrumptious.
  • Dough: You need to guarantee that your dough is the best texture to attain the proper outcomes. The dough shouldn’t be too dry as this will trigger the dough to crack whereas rolling and also will make the feel dense. If the dough is simply too moist then the namak para might come out gentle.
  • Oil: I usually fry namak para in peanut or sunflower oil. Peanut oil provides a scrumptious nutty taste whereas sunflower oil has extra of a impartial style. Be happy to make use of any of those two oils for the proper namak para.
  • Variations: Namak pare is a flexible snack that has a wide range of flavors and textures. It may be spicy, herby, flaky or crispy. Relying on the quantity of fats used within the dough, the ensuing texture may be flaky or have a crispy hole construction. Add spices and herbs like dried fenugreek leaves (kasuri methi), crushed fennel seeds, nigella seeds, asafoetida (hing), turmeric powder and pink chilli powder to make completely different variations of this snack.
  • Baking: To make a baked model of namak pare, add 3 to 4 tablespoons of oil or ghee when making the dough. Maintain the uncooked reduce dough items on a baking tray. Preheat oven at 180 levels Celsius/356 levels Fahrenheit for quarter-hour. Bake till crispy and golden on the similar temperature for about 20 to 25 minutes or as required. If wanted flip over the namak pare items midway by the baking.


Why is the dough breaking and cracking after I roll it?

This can be as a result of there’s not sufficient water within the dough. When the dough is too dry the dough will crack so it is advisable add extra water and knead it till the dough is clean to keep away from this.

Can baking powder be used as a substitute of baking soda in namak pare?

On this explicit recipe you need to use baking soda and baking powder interchangeably and nonetheless get wonderful outcomes. Add about ½ teaspoon of baking powder as a substitute of baking soda.

Why is my namak pare not crispy?

To ensure that the namak pare to be crispy the dough have to be stiff and agency. Earlier than frying, the dough shouldn’t be too gentle and the namak pare must be fried on a medium warmth. The longer you fry them, the crispier they may turn out to be.

Will the namak pare come out nicely with out baking soda?

Namak pare will nonetheless style simply nearly as good with out baking soda however including baking soda offers the namak pare a light-weight and crispy texture.

Extra Festive Snack Recipes

Please be sure you fee this recipe within the recipe card beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

namak pare on a brass plate

Namak Para (Savory Diamond Cuts)

This Punjabi model Namak Para or Namak Pare are crispy, spiced and savory fried bites made with wheat flour, spices, fats and seasonings. These are a well-liked snack throughout North India that you would be able to make as a tea-time snack or for festivals like Diwali.

Prep Time 10 minutes

Cook dinner Time 30 minutes

Dough Resting Time 30 minutes

Whole Time 1 hr 10 minutes

Forestall your display from going darkish whereas making the recipe

Making dough

  • Sieve the entire wheat flour, all objective flour, baking soda and salt collectively.

  • Add the carom seeds, crushed black pepper, cumin seeds and salt. Combine these spices and seasonings with the sifted elements.

  • Add the oil or ghee. Add water in components and begin to knead the dough.

  • The dough shouldn’t be gentle, however agency and tight. Cowl and put aside the dough to relaxation for half-hour. You may both cowl the bowl with a lid or place a moist kitchen towel on the dough.

Making namak pare

  • Take medium sized balls from the dough. Roll them to a neat spherical ball between your palms. Place one ball on a frivolously dusted floured floor or rolling board.

  • With a rolling pin, roll right into a disc or spherical neither too skinny nor too thick and about 3 to 4 mm thick.

  • With a serrated knife make criss cross patterns on the rolled dough.

  • Take away the diamond formed patterns and deep fry them in sizzling oil until crisp and golden browned.

  • Drain them on paper napkins to take away extra oil. Fry the remaining namak pare or diamond cuts in batches.

  • As soon as they cool at room temperature, then retailer them in an hermetic jar. These hold nicely for a few week when saved in an air-tight container or jar.

  • You may serve namak para with tea or as a snack.

  • Add water in components when kneading to make a stiff and agency dough. Don’t make it gentle like a roti or chapati dough. 
  • You may choose to make use of solely all-purpose flour or solely entire wheat flour to make the dough. 
  • Deep fry in a reasonably sizzling oil till crispy and golden. A lesser sizzling oil will make the namak para take up an excessive amount of of oil. If the oil could be very sizzling, the namak pare will get browned sooner from exterior and the within dough may be undercooked.
  • Omit the spices for making solely a salted model of namak para. Alternatively you possibly can add floor spices and herbs like pink chilli powder, turmeric powder, garam masala powder, crushed fennel seeds, nigella seeds and dry fenugreek leaves.
  • If you wish to bake namak pare, add 3 to 4 tablespoons oil or ghee to the dough. Place the uncooked reduce dough items on a baking tray. Preheat oven at 180 levels Celsius for quarter-hour. Bake on the similar temperature for 20 to 25 minutes or till golden and crispy. Flip over the namak pare items if wanted midway by the baking. 
  • This recipe may be scaled to make a smaller serving or a bigger serving.

Vitamin Info

Namak Para (Savory Diamond Cuts)

Quantity Per Serving

Energy 375 Energy from Fats 162

% Every day Worth*

Fats 18g28%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 14g

Sodium 363mg16%

Potassium 158mg5%

Carbohydrates 47g16%

Fiber 5g21%

Sugar 1g1%

Protein 8g16%

Vitamin A 12IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 7mg47%

Vitamin Okay 2µg2%

Calcium 23mg2%

Vitamin B9 (Folate) 71µg18%

Iron 3mg17%

Magnesium 51mg13%

Phosphorus 144mg14%

Zinc 1mg7%

* P.c Every day Values are primarily based on a 2000 calorie weight-reduction plan.

Like what you see?

Keep updated with new recipes and concepts.

This Namak Para recipe publish from the archives, first revealed on November 2012 has been republished and up to date on 21 October 2021.

Source link
Previous articleI’m a foodie and made Nutella swirls in the air fryer using just two ingredients, they taste amazing
Next articleIntroducing Sasas Mix, The First West African Banana Bread Baking Mix


Please enter your comment!
Please enter your name here