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.
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.
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.
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Nutrition (per serving)
Ingredients for Namak Pare Recipe
- 1.5 Cups Maida (Plain Flour)
- 1/2 Cup Sooji (Semolina)
- 2 Teaspoon Ajwain (Carom Seeds)
- 1-2 Teaspoon Salt, or to taste
- 2-3 Tablespoons Desi Ghee or Cooking Oil
Step By Step Instructions With Photos For Namak Pare Recipe
Mix 1.5 cups of Maida (Plain Flour) with 1/2 cup of Sooji (Semolina) in a wide vessel.
Add 2 teaspoons Ajwain (Carom Seeds) and 1-2 Teaspoon Salt according to your taste.
Then add 2-3 Tablespoons of molten Desi Ghee and mix well with your hands to coat the flour in the ghee completely.
Add around 1/2 cup water in small increments to make a tight dough.
Divide this dough into 3-4 equal portions and shape it into balls.
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.
Cut the discs vertically into long thin strips of around 1/2-1 inch width.
Then cut them horizontally to get a rectangular or diamond shape, around 3 inches in length. You can vary the dimensions as you desire.
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. 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. 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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