Why Make This Recipe
Namak Para is a perfect crunchy snack that can add a savory touch to any gathering or snack time. It’s easy to make at home and is a great way to enjoy crispy bites that have a hint of spice. The combination of all-purpose flour and semolina gives it a unique texture, making it a favorite among both kids and adults. You can enjoy it as is, or with your favorite dips, making it a versatile option for any occasion.
How to Make Namak Para
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/4 cup fine semolina (sooji)
- 2 tbsp oil or ghee (for moyan)
- 3/4 tsp carom seeds (ajwain) or cumin seeds (jeera)
- Salt to taste (about 3/4 tsp)
- 1/2 tsp black pepper powder (optional)
- About 1/2 cup water, as needed
- Neutral oil, for deep frying
- Yogurt or mint dip, tamarind chutney (for serving)
Directions:
- In a mixing bowl, combine maida, sooji, ajwain or jeera, salt, and (optionally) pepper.
- Add oil or ghee to the mixture and rub it into the flour until it looks like breadcrumbs. This step helps make the Namak Para flaky.
- Slowly add water to form a stiff dough. Cover it and let it rest for 20 minutes.
- After resting, divide the dough into smaller portions. Roll each portion to a thickness of 2–3 mm (don’t make it too thin).
- Use a knife or pizza cutter to cut the rolled dough into diamonds or strips, or make fun shapes for the kids.
- Heat oil in a pan over medium heat. Test the oil by dropping a small piece of dough in it. If it rises slowly with bubbles, the oil is ready.
- Fry the Namak Para in small batches, turning them until they are evenly golden and crispy. Drain them on paper towels and let them cool completely.
- Enjoy the Namak Para with chai, or let them cool fully and store in an airtight container. You can also break them into pieces and top with yogurt, chutneys, onions, sev, and coriander for a delightful party chaat.
- For a healthier option, brush the cut pieces lightly with oil and bake at 180°C/350°F for 20–25 minutes, flipping halfway, until they are crisp and lightly golden.
How to Serve Namak Para
Namak Para is best served with different dips like yogurt sauce or tamarind chutney. You can also enjoy them plain as a snack with your afternoon tea or coffee. For a fun twist, try topping them with diced onions, fresh coriander, sev, and your favorite chutneys to create an exciting party appetizer.
How to Store Namak Para
To keep your Namak Para fresh, store them in an airtight container. They will remain crispy for up to a week at room temperature. Make sure they are completely cool before sealing the container to prevent moisture buildup.
Tips to Make Namak Para
- Ensure the dough is well-kneaded for the best texture.
- Don’t overcrowd the pan while frying; fry in small batches for even cooking.
- Adjust the spices according to your taste; you can add more black pepper for extra heat.
- Consider adding a pinch of turmeric or red chili powder for added flavor and color.
Variation
You can customize Namak Para by adding different flavors like cheese, herbs, or spices. Some people like to experiment with garlic powder or onion powder for extra taste.
FAQs
1. Can I make Namak Para ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator. Just make sure to let it come to room temperature before rolling and frying.
2. Can I bake Namak Para instead of frying?
Absolutely! You can bake them for a healthier alternative. Just brush them with a little oil and bake at 180°C/350°F until crisp and golden.
3. What can I serve with Namak Para?
Namak Para pairs well with yogurt dip, mint chutney, or tamarind chutney. You can also enjoy them plain as a tasty snack.
Enjoy making and sharing this delightful snack for every occasion!
Print
Namak Para
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Namak Para is a crunchy Indian snack, perfect for gatherings or a savory treat, made from all-purpose flour and semolina with a hint of spice.
Ingredients
- 2 cups all-purpose flour (maida)
- 1/4 cup fine semolina (sooji)
- 2 tbsp oil or ghee (for moyan)
- 3/4 tsp carom seeds (ajwain) or cumin seeds (jeera)
- Salt to taste (about 3/4 tsp)
- 1/2 tsp black pepper powder (optional)
- About 1/2 cup water, as needed
- Neutral oil, for deep frying
- Yogurt or mint dip, tamarind chutney (for serving)
Instructions
- In a mixing bowl, combine maida, sooji, ajwain or jeera, salt, and (optionally) pepper.
- Add oil or ghee to the mixture and rub it into the flour until it looks like breadcrumbs.
- Slowly add water to form a stiff dough. Cover it and let it rest for 20 minutes.
- After resting, divide the dough into smaller portions. Roll each portion to a thickness of 2–3 mm.
- Cut the rolled dough into diamonds or strips, or make fun shapes.
- Heat oil in a pan over medium heat and test with a small piece of dough.
- Fry the Namak Para in small batches, turning until evenly golden and crispy. Drain on paper towels.
- Serve with chai or store in an airtight container.
- For baking, brush with oil and bake at 180°C/350°F for 20–25 minutes.
Notes
Store in an airtight container to keep freshness. Customize with spices like turmeric or red chili powder for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Frying
- Cuisine: Indian