Namak Pare are crispy flaky snacks made by deep frying maida (plain flour). The flour is kneaded using ghee which attributes to its flakiness and sooji (semolina) is added for crispiness.

Namak Pare are a very popular snack in India and are always prepared for special occasions and festivals like Diwali & Holi. They are enjoyed by kids & adults alike.

Serving suggestions

They are generally enjoyed as a small snack in between meals and are specially great for tea time. Namak Pare can also be eaten along with mango, chili or lime pickle.

You can also add some boiled potatoes, curd, tamarind chutney and coriander chutney along with roasted cumin powder and salt to make a quick & delicious chaat.

How to store namak pare?

You can make these namak pare in bulk and store them in an airtight container for upto a month. These are a great food to pack to take along on a trip.

Before storing you need to make sure that the namak pare have cooled down completely. Otherwise they will become soggy from the steam.

To make Namak Pare at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Mathris
• Atta Biscuits
• Aloo Samosa
• Urad Dal Kachori
• Mawa Gujiya

Suggested recipe collections

• Best Holi Recipes | Holi Special Sweet, Snacks, Drinks

Namak Pare Recipe

Namak Pare are crunchy flaky snacks made from deep fried maida. These bite sized snacks are a favorite of most kids and perfect for munching along with evening tea. Most households in India prepare & store these snacks in bulk specially around festivals.

4.84 from 158 votes

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Recipe Info

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 8

Category Snacks

Cuisine Indian

Nutrition

Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g

Ingredients For Namak Pare Recipe

 

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• ▢ 1.5 Cups Maida (Plain Flour)
• ▢ 1/2 Cup Sooji (Rava / Semolina)
• ▢ 2 Teaspoon Ajwain (Carom Seeds)
• ▢ 1-2 Teaspoon Salt
• ▢ 2-3 Tablespoons Desi Ghee or Cooking Oil

Step By Step Instructions for Namak Pare Recipe

 

1. Mix maida (plain flour) and sooji (semolina) in a wide vessel.
   1.5 Cups Maida (Plain Flour), 1/2 Cup Sooji (Rava / Semolina)
   
2. Add ajwain (carom seeds) and salt according to your taste.
   2 Teaspoon Ajwain (Carom Seeds), 1-2 Teaspoon Salt
   
3. Then add molten desi ghee and mix well with your hands to coat the flour in the ghee completely.
   2-3 Tablespoons Desi Ghee or Cooking Oil
   
4. Add around 1/2 cup water in small increments to make a tight dough.
   
5. Divide this dough into 3-4 equal portions and shape it into balls.
   
6. Place the dough onto a flat surface. Use a rolling pin to flatten them out into round discs of around 10-12 inches in diameter.
   
7. Cut the discs vertically into long thin strips of around 1/2-1 inch width.
   
8. Then cut them horizontally to get a rectangular or diamond shape, around 3 inches in length. You can vary the dimensions as you desire.
   
9. Heat oil in a pan and fry the namak pare in batches till they turn light golden brown in color. Fry them on medium heat for the first few minutes and then turn the heat to low to allow them to cook from the inside.
   
10. Flip them when they are halfway cooked to ensure even browning from both sides. Drain the excess oil by placing the namak paras on a kitchen roll.
    
11. Namak Pare are ready. You can serve them immediately or store them for later use. For storage, allow the namak paras to cool completely otherwise they will become soggy. Then store them in a airtight container in a cool dry place.
    

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