Namak Para is crispy fried savory Indian snack made with flour, spices and ghee (or oil). These are finest loved with a cup of masala chai. My mother would usually make a batch of those crunchy namak para throughout festivals like Holi & Diwali. However when you ask me. you don’t want an event to munch on them. They’re extremely addictive! They’re historically deep fried however you can too air fry or bake them for a more healthy possibility.
When mother used to arrange for Indian festivals again house, I was most excited concerning the do-it-yourself snacks, like chivda, khurma and notably Namak Para. Ever since I can keep in mind these have been my favourite snack. They’re so fundamental but so good. You don’t want a ton of components to make namak para at house, just a few flour, semolina for the crunch and spices to taste it.
What’s Namak Para
Namak Para (or namak pare) is a fried savory crunchy snack which is usually made for Indian festivals like Diwali/Holi. It may be identified by varied names, like in my house, we might usually simply name it “mathri”. Some individuals additionally name it “nimki”. They’re crunchy and have a flaky texture.
Namak Para is normally diamond formed though we typically additionally make them rectangular or sq.. However normally in shops you will see them to have a diamond form. They’re flavored with spices like ajwain /carom seeds (most typical), chilli powder, black pepper powder, kasuri methi (dried fenugreek leaves), cumin seeds and so on.
Substances
All objective flour (maida): the standard namak para is made with plain flour aka maida. Utilizing maida makes the namak para lighter. You may make them with atta (entire wheat flour) to make them more healthy. And even substitute 50% of the all objective flour with atta. You’ll be able to even add oats to the dough and make Oats Namak Pare. This namak para recipe makes use of simply plain flour.
Semolina (sooji): including sooji to your namak para dough makes the namak pare crispy. That is nevertheless elective, you may get crispy namak para even with out the sooji.
Spices: I like flavoring the namak para with ajwain (carom seeds), that is an absolute should. You can even add some black pepper or kasuri methi for taste. And naturally you must add salt, that’s non-negotiable.
Oil (or ghee): Including melted ghee or oil to fried snacks is a standard apply which leads to a flaky texture. It’s worthwhile to add the oil or ghee after which rub it between your palms to include it effectively with the flour.
Step by Step Photos – Find out how to Make Namak Para
1- To a big bowl/paraat add the next:
- 2 cups all objective flour/maida (260 grams)
- 4 tablespoons sooji/semolina (56 grams)
- 1 teaspoon salt
- 1 teaspoon ajwain (carom seeds)
2- Combine every part collectively utilizing your palms or wire whisk.
3- Then add 3 tablespoons of melted ghee (or you can too use oil).
4- Combine the ghee into the flour by rubbing it between your palms. Do that for two minutes till the flour combination resembles crumbs. This can make sure that the ghee is effectively integrated into the flour and your namak para is flaky.
5- Press some flour between your palm and it ought to maintain its form and never crumble- this means that ghee was sufficient and effectively integrated.
6- Now, begin including water, little by little.
7- You would wish round 1/2 cup water however this quantity might differ relying on the standard of the flour getting used.
8- Knead to make a barely tight dough.
9- Cowl the dough with a moist fabric or paper towel and let it relaxation for 20 to half-hour.
10- As soon as the dough has rested, divide it into 2 elements. Utilizing a rolling pin, roll the dough right into a tough circle of 1/4-inch thickness.
11- Utilizing a pointy knife, minimize the dough into diamond minimize/form by reducing vertically first after which reducing horizontally at an angle. You can even minimize them into sq. or rectangle shapes however diamond form is extra in style with namak para.
12- Roll and minimize till you might be performed with all of the dough.
13- You may make them thinner when you like, I hold them 1/4 inch thick.
14- As soon as all of the dough is minimize and formed, switch all of the namak pare right into a tray or plate.
15- Warmth oil in a wok/kadai on medium low warmth. Drop the namak para into the kadai as soon as the oil is scorching. Don’t overcrowd the kadai and fry them in batches. Fry on low warmth till they’re golden brown in coloration, this takes round 8 to 10 minutes so be affected person and don’t enhance the warmth to excessive. When you fry them in scorching oil, your namak para won’t prove crispy.
16- As soon as fried, take them on a plate or baking tray lined with a paper towel to soak any extra oil. Fry the remaining batches equally. Allow them to quiet down after which retailer in an hermetic container at room temperature.
Air Fryer Namak Para
I knew you guys would ask if we may air fry the namak para and so don’t fear, I attempted it for you guys. You’ll comply with the identical recipe and after reducing them into diamond form, preheat your air fryer in response to the producer’s directions.
Then place the namak para into your air fryer in a single layer. You will have to air fry in batches relying on the scale of your air fryer. Spray the namak pare with an oil spray and air fry at 370 F for 10 to 12 minutes in a single later. Air fry all of the batches equally. Each air fryer is totally different so hold a watch after 8 minutes.
The distinction I discover between deep fried namak para and air fried namak para is within the texture. They each are crispy however the deep fried ones are extra flaky. The air fried ones are simply plain crispy (however good nonetheless).
Baked Namak Para
To bake the namak para, use the identical recipe after which preheat your oven to 375 F levels. Prepare the minimize namak pare on a baking sheet lined with parchment paper. Bake at 375 F levels for 15 to twenty minutes. Flip them on the midway mark. Maintain a watch after quarter-hour as you don’t need them to burn.
Namak Para with Atta (Entire Wheat Flour)
If you want, you may substitute the plain flour with atta (entire wheat flour) on this recipe. The ensuing entire wheat namak para are heavier in texture than the standard ones made with maida. You’ll additionally want extra water within the dough if you’re changing all of the flour with maida. Since entire wheat flour absorbs extra water, you will have extra water to convey the dough collectively.
You’ll be able to both deep fry or air fry these as effectively.
Storage
Retailer namak para in an hermetic container at room temperature. They keep good for two weeks or much more. I all the time end them manner earlier than that.
Skilled Suggestions & Notes
- Don’t skip sooji/semolina on this recipe, it makes the namak pare crispy and in addition flaky. I’ve made namak para with flour solely and whereas that seems okay, the one with added sooji is a lot better.
- I flavored these namak pare with solely salt and carom seeds (ajwain). There’s a lot extra you may add to taste these, like kasuri methi (dried fenugreek leaves), sesame seeds, cumin seeds, black pepper, or spices of your selection. However the very fundamental namak para is normally simply flavored with salt and ajwain.
- Be certain that to include the ghee very effectively with the flour. Rub the flour between your palms after including ghee for a very good 2 to three minutes. That is what makes the namak para flaky. As soon as it’s properly integrated, the combination will resemble crumbs.
- Don’t forget to fry these on a low warmth. It’ll take a while for these to get performed however when you lose your endurance and enhance the warmth to excessive, your namak pare may not prove as crispy as you need them to be. So, fry on low warmth.
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This put up has been up to date from the recipe archives, first revealed in October 2014.
Namak Para Recipe
Namak Para is a fried savory and crispy Indian snack which is made with flour, spices and ghee (or oil). These are finest loved with a cup of masala chai and a should for festivals like Diwali and Holi.
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Take a big bowl, and to that add flour, sooji, 1 teaspoon salt and ajwain. Combine along with your palms or a whisk.
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Add 3 tablespoons of melted ghee (or you can too use oil) to the flour. Begin mixing the ghee with the flour by rubbing it between your palms. This step is vital for the flaky texture of the namak para so do that for two minutes. As soon as performed, the dough ought to maintain its form when pressed between palm.
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Now, begin including water, little by little and knead to make a barely tight dough. I used round 1/2 cup water. Cowl the dough with a moist fabric of paper towel and let it relaxation for 20 to half-hour.
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As soon as the dough has rested, divide it into 2 elements. Utilizing a rolling pin, roll the dough right into a tough circle of 1/4-inch thickness (or you may make them thinner). Use a pointy knife (or pizza cutter) to chop them into diamond form. Minimize the dough vertically first after which minimize horizontally at an angle. Use all of the dough equally to arrange your namak para.
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Warmth oil in a wok or kadai (about 2 inches of oil) on medium low warmth. As soon as the oil is scorching, drop the namak para into the kadai. Fry on low warmth till they’re golden brown in coloration. When you fry them on excessive warmth they won’t be crispy.
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As soon as fried, take them on a plate or baking tray lined with a paper towel to soak any extra oil. Fry the remaining batches equally. Allow them to quiet down after which retailer in an hermetic container at room temperature.
- Fry on medium-low warmth for crispy and crunchy namak para. When you fry these on excessive warmth, they received’t be crispy.
- Bear in mind to rub the ghee with the flour very effectively. This can guarantee flaky texture of the namak para.
- Typically, ajwain (carom seeds) could be very robust, in such case you need to use 3/4 teaspoon of ajwain rather than 1 teaspoon.
Energy: 257kcalCarbohydrates: 39gProtein: 6gFats: 8gSaturated Fats: 5gPolyunsaturated Fats: 0.5gMonounsaturated Fats: 2gLdl cholesterol: 19mgSodium: 389mgPotassium: 63mgFiber: 2gSugar: 0.1gCalcium: 8mgIron: 2mg
