Delicious and Crispy Namak Pare: A Classic Indian Snack Recipe

Ingredients

  • 2 cups of maida (all purpose flour)
  • 1/4 cup of sooji (semolina)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ajwain (carom seeds)
  • 4 tablespoons of oil, for dough
  • 1/2 cup of water, for dough
  • Oil, for deep frying

Steps and instructions

  1. In a large bowl, combine the maida, sooji, salt, and ajwain.
  2. Add 4 tablespoons of oil to the flour mixture and rub it in with your fingers until the mixture resembles breadcrumbs.
  3. Gradually add the water and mix until a stiff dough forms. Knead the dough for a few minutes until it is smooth and pliable. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
  4. After the dough has rested, divide it into two equal parts. Roll out one part of the dough into a circle about 1/4 inch thick.
  5. Cut the rolled dough into small squares or diamond shapes using a knife or a pizza cutter.
  6. Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface quickly, the oil is hot enough.
  7. Drop the cut pieces of dough into the hot oil and fry them until they are golden brown on both sides. Make sure to fry the namak pare on medium heat, or they will not cook properly inside.
  8. Remove the fried namak pare with a slotted spoon and drain them on paper towels to remove excess oil.
  9. Repeat the process with the remaining dough. Let the namak pare cool completely before storing them in an airtight container.

Tools for making

Recipe variations

  • Whole wheat flour can be used as a substitute for all-purpose flour for a healthier version.
  • Adding a pinch of turmeric powder or red chili powder to the dough will give the namak pare a vibrant color and a hint of spice.
  • For a sweeter variation, replace the salt with powdered sugar and add a teaspoon of cardamom powder to the dough.
  • To make it gluten-free, use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
  • For a savory twist, add dried herbs like oregano, thyme, or rosemary to the dough.
  • Instead of deep frying, the namak pare can be baked in the oven at 350°F (180°C) until they turn crispy and golden brown.
  • You can also try adding sesame seeds or crushed black pepper to the dough for extra flavor.
  • For a vegan option, replace the ghee or oil in the dough with coconut oil or any other plant-based oil.
  • To make it nutty and crunchy, you can add chopped nuts like almonds, cashews, or pistachios to the dough.
  • For a spicy variation, sprinkle chaat masala or paprika on the namak pare after frying.

Recipe overview

This is a traditional Indian snack recipe for Namak Pare, a crunchy and savory treat that's perfect for any occasion. These diamond-shaped bites are made from a simple dough containing maida (all purpose flour), sooji (semolina), ajwain (carom seeds), and a pinch of salt. The dough is rolled out, cut into shapes, and then deep-fried until golden brown. This recipe yields a snack that's not only delicious, but also has a delightful texture that's wonderfully crispy. It's a versatile snack that can be served with tea or as a part of your festive spread. Plus, you can store these Namak Pare in an airtight container and enjoy them for several weeks. Whether you're a seasoned cook or a beginner in the kitchen, you'll find this recipe easy to follow. So, let's get started and learn how to make this delightful snack.

Common questions

  1. Can I use whole wheat flour instead of maida?
    Yes, you can substitute maida with whole wheat flour for a healthier version of namak pare. However, the texture and taste may vary slightly.
  2. Can I skip adding sooji (semolina)?
    Yes, you can omit sooji from the recipe if you don't have it. It adds a slight crunch to the namak pare, but the recipe will still turn out delicious without it.
  3. Can I use any other spice instead of ajwain (carom seeds)?
    If you don't have ajwain, you can substitute it with cumin seeds (jeera) or fennel seeds (saunf) for a different flavor profile.
  4. Can I bake the namak pare instead of deep frying?
    While traditionally namak pare are deep-fried, you can try baking them for a healthier alternative. Preheat your oven to 350°F (180°C) and bake the namak pare on a parchment-lined baking sheet for about 15-20 minutes or until they turn golden brown.
  5. How long can I store the namak pare?
    If stored in an airtight container, the namak pare can last for up to 2-3 weeks. Make sure they are completely cooled before storing to prevent them from becoming soggy.

Serving dishes and utensils

Origin stories

Namak Pare is a beloved snack hailing from the diverse culinary landscape of India. Its true origins are somewhat shrouded in mystery, as it seems to have pervaded various cultures across the subcontinent. It's common to find this delicious snack accompanying a hot cup of tea in households during festive periods, especially Diwali, the festival of lights. Interestingly, despite its popularity, Namak Pare isn't extravagant. It's a simple snack, made from everyday kitchen ingredients and its allure lies in this very simplicity. Its name 'Namak Pare', can be translated to 'Salty Crisps', and its simple, salty, and subtly carom-flavored profile has made it an indispensable part of India's gastronomical identity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.