Namak paare
Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
- ½ cup All purpose flour (plain flour or maida)
- ½ cup whole wheat flour
- 2 Tbsp Sooji fine (semolina flour)
- ¾ tsp Salt
- ¼ tsp Carom seeds (ajwain)
- 2 Tbsp oil
- ⅓ cup water (adjust as needed)
- Oil to fry
- Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
- Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
- Knead the dough for another minute and divide in two equal parts.
- Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
- Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
- Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
- After namak paras come to room temperature they should become crisp.
- Namak paras can be stored for one month in airtight containers.
- If the Namak paras are cooked on high heat, they will be soft.
Namak Paare recipe: How to make Namak Paare
Namak Paare, also known as Nimki or Namak Para, is a popular savory snack from India that's enjoyed during festivals, celebrations, or as a tea-time treat. These crispy, bite-sized pieces of dough are seasoned with spices and deep-fried until golden brown, resulting in a crunchy and addictive snack that pairs perfectly with a hot cup of tea or coffee. In this article, we'll delve into the benefits, variations, tips, and FAQs surrounding Namak Paare.
Benefits of Namak Paare:
- Quick and Easy to Make: Namak Paare are incredibly easy to prepare with just a few basic ingredients. With minimal effort and time, you can whip up a batch of these crunchy snacks to enjoy with family and friends.
- Versatile Snack: Namak Paare can be enjoyed on their own as a snack or paired with a variety of dips, chutneys, or pickles. Their savory flavor and crunchy texture make them a versatile option for any occasion, from casual gatherings to festive celebrations be it holi or diwali.
- Long Shelf Life: Namak Paare have a long shelf life and can be stored in an airtight container for several weeks. This makes them an ideal snack to prepare in advance and have on hand for whenever cravings strike.
Variations of Paare:
- Besan Paare: Besan Paara are crunchy and spicy. Besan Paara makes a great snack. Serve anytime.
- Gur Paara: Gur Paara is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali.
- Shakkar Paara: Shakkar Para is a popular snack. They are deep-fried sugar crisps with coconut powder and a hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching.
- Cheese Paara: Combining Cheese with Namak Para gives us Cheese Para which are a great appetizer and snacks to have with tamarind chutney or hari chutney.
Tips for Making Perfect Namak Paare:
- Use Fresh Ingredients: Use fresh and high-quality ingredients to make Namak Paare for the best flavor and texture. Fresh flour, spices, and oil will ensure that your Namak Paare turn out crispy and delicious.
- Knead the Dough Properly: Knead the dough for Namak Paare until it is smooth and pliable. Proper kneading helps develop gluten in the dough, resulting in a chewy texture and crispy exterior when fried.
- Roll the Dough Thinly: Roll out the Namak Paare dough thinly to ensure that the snacks cook evenly and become crispy. Thicker dough may result in undercooked or doughy centres, so aim for a uniform thickness when rolling out the dough.
FAQs about Namak Paare:
Can I bake Namak Paare instead of frying them?
While traditional Namak Paare are deep-fried for a crispy texture, you can bake them in the oven for a healthier alternative. Arrange the Namak Paare on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 12-15 minutes, or until golden brown and crispy.
How long does Namak Paare stay fresh?
Namak Paare can be stored in an airtight container at room temperature for up to 2-3 weeks. Be sure to let them cool completely before storing them to prevent condensation from forming and making them soggy.
Can I freeze Namak Paare?
Yes, Namak Paare can be frozen for longer-term storage. Place the cooled Namak Paare in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Are Namak Paare gluten-free?
Traditional Namak Paare are made with wheat flour, so they are not gluten-free. However, you can experiment with gluten-free flour blends to make a gluten-free version of Namak Paare.
Namak Paare is a delightful and addictive snack that's perfect for any occasion. With their crispy texture, savory flavor, and endless customization options, Namak Paare are sure to be a hit with family and friends.
Whether enjoyed as a tea-time treat or as a crunchy accompaniment to your favorite dips and chutneys, Namak Paare are a classic snack that's loved by people of all ages.
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Arati
October 12, 2017 at 3:24 amHi Aunty
My namak paarras came out tasty but soft and limp, even though i did not put them in a closed container till they were at room temperature.where do you think i went weong?
Manjula Jain
October 16, 2017 at 12:21 amArati, the only reason I can think you fried them on high heat
Promila negi
August 28, 2015 at 3:24 amhello manjula
I have one query whenever i tried to make namak pare after some time it becomes soft, not crispy and hard like market namak pare.
what is the wrong i have done?
Manjula Jain
August 31, 2015 at 11:04 pmPromila negi, before you put them in container they should be at room temperature it is good idea to leave them open for an hour
Gulie
April 29, 2015 at 11:16 amHi, ManjulaBahen I have tried your namak pare few times and they turned out really good. My grand kids love it. I have tried few other receipes like Dhokla and few others, they were also good. Thanks , keep up the good work.
Kishin Mirpuri
September 24, 2014 at 8:00 amCan u give me the recipe how to fry moong dhal which is a bit salty n crispy, v usually hv it with our drinks.
In India stores sell (pika biscuits) unsalted biscuits. They r abt 1-1/2″ long, I’m not sure his they make it n they r very light.
Thank you,
Kishin
swathi
October 31, 2012 at 5:05 amHello Aunty
I will definitely try this recipe. Your recipes make life a lot easier. Thank you very much
sujatha
July 18, 2012 at 12:40 amHi mam,
Iam great fan of yours…and this receipe was so good i tried this and it came out great. thank u .
regards.
Aman
August 24, 2011 at 2:42 amHy , mam m very big fan of you ,i realy enjoy your recipes.
Oneza
August 13, 2011 at 4:49 amDear Manjula,
I am trying the Namak parrey but they are turning out bit hard,any suggestions on where I may be going wrong?
Thanks for the recipes , I am a big fan of yours!
Manjula Jain
August 13, 2011 at 9:49 amOneza,
I think dough is too soft.
gayatri
December 9, 2010 at 1:15 amHi
Im 24yrs old.n married 3 month back.didnt know cookin.bt ur recipes help ame lot.i tried ur potato panner tops recipe but not able to make it. Dont know whatsoever wrong with it. Please help me 4the same
Jenn
August 12, 2010 at 6:12 amHello Manjula,
Thank you again for yet another wonderful recipe, these were so tasty they were hard to stop munching on them! (I tried the using all purpose flour method and it came out great).
I was curious if it would be possable to bake these instead of deep frying them to make them a bit healthier?
seema
March 24, 2010 at 10:59 amhi aunty
can replace whole wheat flour with chapati flour
Manjula Jain
March 24, 2010 at 12:34 pmHi Seema,
Yes you can.
kyathi
March 13, 2010 at 3:51 pmtoday i tried namak paare .They Came good.Thank u so muchhhhhhhh:)
naheed
December 11, 2009 at 8:05 pmhi aunti,
I like your websit very much. I want to know if i can make Namak Paras with only wheat flour and can i bake it instead of frying.
Ruchi
October 28, 2009 at 1:52 pmHello Aunti G…. I tried your recipe of namak para, it turned out very nice… My little daughter liked them a lot. Thanks a lot!!!
Smruti
September 30, 2009 at 7:30 amHello Manjula Auntyji,
I enjoy making your recipies u make it so easy. Can we add kasuri methi to namak para and if we add kasuri methi do we have to add ajwain. Kindly pls reply.
I love your website.
Thank you so much for all your recipes.
Regards
Smruti
Manjula Jain
September 30, 2009 at 7:57 amHi Smruti,
If you are adding kasturi methi then I will not use ajwain.
Angel
September 23, 2009 at 2:55 pmHello Manjula,
Very nice recipes you have put. Could this snack also be made without the wheat flour?
Thanks.
Regards.
Archana
October 14, 2009 at 7:22 amYes, it can be prepared without the wheat flour also.. My mom makes it with maida only..
Sindhu
July 16, 2009 at 2:17 pmHello Auntyji…..i’ve been a frequent visitor of your kitchen. but started trying your recipes recently. Tried namak para ,
shakkar para nd parattas, all came out well.
thanks
Sindhu.
Roohi
July 9, 2009 at 10:56 pmVery good recipe. I have never alter any thing.Perfect measurements .In this week i made 5 times namak parey and my kids wants more all the time.i am very happy with all recipes. i want to try ladoo….lets see how it will turn????? Any suggestions?????
divya
June 25, 2009 at 11:59 amtoo gud recipe…..my familyloved it…esp my kids
priya
June 8, 2009 at 12:17 pmhi aunty,
plz can u guide me which brand of whole wheat flour is good.i live in texas.than ku in advance.
Dipti Malik
April 29, 2009 at 3:24 pmHi Auntyji,
When we knead the dough for the second time while kneading should our hands become a little oily or remain dry (maybe to check the oil content of the dough).
Thanks.
FAL
April 28, 2009 at 11:16 amHI, AUNTY
YOUR ALL RECEPIES ARE SO GOO,I HAVE TRY NANKHATAI,AND IT COMES VERY GOOD .I JUST WANT TO KNOWW HOW TO MAKE GHEVAR.IF YOU KNOW THAN CAN YOU MAKE NEW EPISODE FOR IT?
THANK YOU FOR YOUR GOOD HELPING.
divya
April 24, 2009 at 12:54 amawesome !!!!!!!!!!! my kids loved it…………thank u
Anjali
April 19, 2009 at 1:31 pmHello Manjulaji,
Is it possible to make the namak paaras by baking them instead of frying?
I just finished making parathas using your recipe – they are delicious!
Thank you,
Anjali
bala
April 8, 2009 at 4:38 pmHello Auntyji,
Your food items are looking good and tast is also good because we are making them, we want some help from you ,we want to know about fine save.
thankyou very much
niv
March 30, 2009 at 7:29 amHello Auntyji,
I tried these namak pare and they came out well. I added some coriander leaves while making the dough just for flavor.
when i ate the pare, it made me very thirsty. Like, they were little dry though very tasty. Is it how it is supposed to be?
As you said, it was a great snack for tea. but to eat otherwise, it is dry. Is there any mistake i could have or is pare like that?
Thanks in advance.
Manjula Jain
March 30, 2009 at 5:08 pmHi Niv,
Namak para should not be dry sometime different brand of flour can make the different in measurement try adding little more oil.
alka
March 23, 2009 at 6:18 amNamastey Manjula Aunty,
I want to thank you for being my guide in my journey to being a good cook since last year when I got married and moved to UK to join my Husband.
I am very obliged to you as now I can cook almost anything with the help of your recipes and video demo. Especially because they do not contain garlic and onion. Life has been very easy and I can arrange parties at my home because of your website. It’s like an on-line Cookery course which gives the certificate of everyone’s appreciation when they eat these moutwatering dishes.
You are just like a loving Mother teaching countless daughters the secrets of cooking and winning Hearts.
THANKS & REGARDS !
Alka.
ERUM
February 25, 2009 at 10:10 amAUNTY JI ! yor recipes r wonderfull i really enjoy making them. Thanks alot aunty
raji
February 16, 2009 at 6:28 pmAunty,
I made this snack today,it came out very good and everyone in my family loved it.
Thanks .
raji
sunita
January 5, 2009 at 7:36 amDear aunty,
my guest, kids and everyone liked this recipe thanks a lot.
luv and rgds
allnewrecipes.blogspot.com
December 29, 2008 at 3:07 amYour recipe for namak paare is very good, it seems that you are a wonderful cook, keep trying new dishes and keep sharing your experiences with us.
thank you for an amazing recipe.
Nikki
December 25, 2008 at 9:13 pmHello Auntyji
Just made these namak paaras couple of days ago….they came out extremely good….my kids enjoyed them a lot….the only thing I did different is I cut them into diamond shapes….aunty can you please tell me how to turn the same recipe into saakar paara ??? Do i use jaggery or sugar and how much of either would I use…..thanks again
manju
January 5, 2009 at 12:11 pmhi nikki
u can make shakar paare like this
2 cup maida 2tbsp ghee mix very well to bind if req add little more ghee .to check if more ghee is require or not take the dough in ur hand n make like muthiya in between ur fingers n palm it should bind n little n does not scrumble .then add little water to make very tight dough then roll like chapati very thick more than 1/4 inch then cut 1/2 inch stips n further cut into fingers or squares n deep fry on medium flame then make sugar syrup with 1 cup sugar n 1 cup water of 1 thread n dip pare in it n dip for some time n also check that they do not stick to each other than take out n dry in fan for some time than let it cool itself n store
Jaya
December 18, 2008 at 6:15 pm3 teaspoons = 1 tablespoon.
Meera
December 18, 2008 at 5:18 pmThank you so much manjulaji for this wonderful recipe…
please advice how many teaspoons is one tabelspoon?
Neetu
December 18, 2008 at 11:56 amHi Divya,
You can but i think it wont great taste.
Divya
December 18, 2008 at 2:28 amIs it possible to do this recipe without the ajwain seeds? I am not sure if I can find it in my locality. Thanks a lot Manjulaji.