why make this recipe
Namak Para is a delightful snack that brings together the flavors of spices and crunchiness, making it the perfect treat for any occasion. Whether you’re enjoying a quiet evening with tea or hosting a festive gathering, these crispy delights will surely impress your friends and family. What’s more, making them at home allows you to control the ingredients and customize the flavors to your liking.
how to make Namak Para
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/4 cup fine semolina (sooji)
- 2 tbsp oil or ghee (for moyan)
- 3/4 tsp carom seeds (ajwain) or cumin seeds (jeera)
- Salt to taste (about 3/4 tsp)
- 1/2 tsp black pepper powder (optional)
- About 1/2 cup water, as needed
- Neutral oil, for deep frying
- Yogurt or mint dip, tamarind chutney (for serving)
Directions:
- In a mixing bowl, combine the maida, sooji, ajwain/jeera, salt, and optional black pepper. Add the oil or ghee and rub it into the flour until the mixture resembles breadcrumbs for a flaky texture.
- Gradually add water to form a stiff dough. Cover the dough and let it rest for 20 minutes.
- After resting, divide the dough into portions. Roll each portion to a thickness of 2–3 mm (not too thin). Use a knife or pizza cutter to cut the rolled dough into diamonds, strips, or fun shapes for kids.
- Heat oil in a deep pan on medium heat. To test if the oil is ready, drop in a small piece of dough—it should rise slowly and bubble. Fry the Namak Para in small batches, turning them until they are evenly golden and crisp.
- Once fried, drain them on paper towels and let them cool completely.
- Enjoy the Namak Para with chai, or cool them fully and store them in an airtight container. If you’re feeling creative, break the pieces and top them with yogurt, chutneys, onions, sev, and coriander for a party chaat. Alternatively, you can brush the cut pieces lightly with oil and bake them at 180°C (350°F) for 20–25 minutes, flipping halfway, until they are crisp and lightly golden.
how to serve Namak Para
Namak Para can be served as a standalone snack with a cup of chai or any beverage of your choice. You can also serve them with yogurt or mint dip, or tamarind chutney for an added burst of flavor. They make for a delightful accompaniment at parties, picnics, or casual gatherings.
how to store Namak Para
Once cooled, store the Namak Para in an airtight container at room temperature. They can stay fresh for about a week. If you want to keep them crisp, avoid storing them in a damp place. You can also enjoy them later by reheating them in the oven for a few minutes.
tips to make Namak Para
- Make sure not to roll the dough too thin, as this can lead to burning while frying.
- Adjust the spices according to your preferences; feel free to add more heat by increasing the black pepper or introducing chili powder.
- Always test the oil temperature before frying to ensure proper cooking.
variation
You can customize Namak Para by adding ingredients like finely chopped herbs or different seeds such as sesame for extra flavor. For a cheesy twist, consider adding grated cheese to the dough.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be slightly denser.
2. How long does it take to prepare Namak Para?
It takes about 30-40 minutes in total, including prep and resting time.
3. Can I bake Namak Para instead of frying?
Absolutely! Brush them lightly with oil and bake at 180°C (350°F) for 20–25 minutes, flipping halfway, until crisp and golden.
Namak Para
Namak Para is a delightful and crunchy Indian snack, perfect for pairing with tea or as a festive treat.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups all-purpose flour (maida)
- 1/4 cup fine semolina (sooji)
- 2 tbsp oil or ghee (for moyan)
- 3/4 tsp carom seeds (ajwain) or cumin seeds (jeera)
- Salt to taste (about 3/4 tsp)
- 1/2 tsp black pepper powder (optional)
- About 1/2 cup water, as needed
- Neutral oil, for deep frying
- Yogurt or mint dip, tamarind chutney (for serving)
Instructions
- In a mixing bowl, combine the maida, sooji, ajwain/jeera, salt, and optional black pepper. Add the oil or ghee and rub it into the flour until the mixture resembles breadcrumbs.
- Gradually add water to form a stiff dough. Cover and let it rest for 20 minutes.
- After resting, divide the dough into portions and roll each portion to a thickness of 2–3 mm. Cut into diamonds or strips.
- Heat oil in a deep pan. Fry the Namak Para in batches until golden and crisp, turning to ensure even cooking.
- Drain on paper towels and let cool completely.
- Serve with chai or enjoy with yogurt, chutneys, onions, or as part of a party chaat.
Notes
Store in an airtight container at room temperature for up to a week. Avoid damp places.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg