Namak pare are traditional, deep-fried savory snacks from North India. These are ribbon-like strips, made from all-purpose flour or wheat flour and seasoned with carom seeds. They taste crunchy and are a must in every Indian festival and a favorite tea time snack.
What is Namak Para?
Namak para is a popular savoury snack of North India. Be it a marriage or any festival, namakpara plays a significant role when it comes about snacks. This crunchy snack is also known as Nimki, or Mathri in some states of India.
Namak para makes a wonderful tea time snack. The one main reason to make it is it has a long shelf life and stays fresh for months. So if you are looking for some tea time snack ideas, do make this namak para and enjoy the crispy, crunchy goodness.
Ingredients Needed for Namakpara
- All-purpose flour: Good quality all-purpose flour makes very delicious namak para. Make sure to use fresh maida to make it.
- Oil: Any odorless oil like sunflower oil or refined oil for deep frying the namakpara.
- Ajwain/Carom seeds: Carom seeds adds a nice flavor to the namakpara and also helps in digestion too.
- Salt: As per your tatse.
How to make Namakpara?
Take all ingredients ( except oil for frying) in a mixing bowl and knead a smooth dough. Divide the dough into two balls. Roll one ball of dough into a round or rectangle shape with a rolling pin.
Cut into a diamond shape. Heat oil for frying in an open pan, add the cut pieces one by one and keep the heat medium. Allow them to fry on low heat for at least 15 minutes or until golden and crispy from all sides with frequent stirring.
Likewise, repeat the process with the remaining round balls. Drain on a paper towel, let them cool and store in an airtight container. Enjoy with tea or coffee.
Pro Tips
- Make sure to knead the stiff dough to make the namak para.
- The texture of namak para will depend on how thick or thin you have rolled them.
- Keep stirring in between while frying the namakpara.
- Make sure to keep the heat on medium while frying.
- Store them in airtight containers and they stay fresh for a good one month.
Serving Suggestions
Serve the namak para with a cup of tea or coffee.
Like Namak para, Try these recipes…
- Samosa Recipe
- Punjabi Mathri
- Bhel Puri (+Video)
- Bombay Mixture | Diwali Savory Snacks
- Shankarpali | Maharastrian Sweet Snacks
Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Chocolate Bark and Shankarpali and the best one’s Bombay Mixture.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Namak Para
Equipment
- Heavy Bottom Pan
Ingredients
- 2 cups all-purpose flour/maida
- 1 teaspoon carom seeds /ajwain
- salt to taste
- 1/4 cup oil
- 1/2 cup water
- Oil for frying
Instructions
- Take all ingredients ( except oil for frying) in a mixing bowl and knead a smooth dough.
- Divide the dough into two balls.
- Roll one ball of dough into a round or rectangle shape with a rolling pin.
- Cut into a diamond shape.
- Heat oil for frying in a open pan , add the cut pieces one by one, and keep the heat medium.
- Allow them to fry on low heat for at least 15 minutes or until golden and crispy from all sides with frequent stirring.
- Likewise, repeat the process with remaining round balls.
- Drain on a paper towel, let them cool and store in an airtight container.
- Enjoy with tea or coffee.
Video
Notes
- Make sure to knead the stiff dough to make the namak para.
- The texture of namak para will depend on how thick or thin you have rolled them.
- Keep stirring in between while frying the namakpara.
- Make sure to keep the heat on medium while frying.
- Store them in airtight containers and they stay fresh for a good one month.
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Namak Para and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl