Namak Para is a crispy and savory Indian snack that’s perfect for festivals, tea-time, or just casual munching. Made with simple ingredients like wheat flour, ajwain, and black pepper, this deep-fried delight is crunchy and flavorful. Whether you’re preparing for Diwali, Holi, or a family get-together, this Namak Para Recipe ensures a perfect batch every time.
In this detailed guide, you’ll learn everything from the ingredients to step-by-step instructions, tips for a crispy texture, and even FAQs to help you get the best results.
Why You’ll Love This Namak Para Recipe
- Easy to Make: Even beginners can follow this simple step-by-step guide.
- Authentic Taste: Made with ajwain, black pepper, and a touch of hing for traditional flavors.
- Long Shelf Life: Stays fresh for up to two weeks in an airtight container.
- Perfect for Festivals & Snacking: A great homemade alternative to store-bought snacks.
Ingredients for Namak Para
To make the best Namak Para, you’ll need the following ingredients:
- 2 cups wheat flour (or 1¾ cup all-purpose flour + ¼ cup semolina for extra crispiness)
- 5 tablespoons oil or ghee (for mixing into the dough)
- ¼ teaspoon asafoetida (hing) – optional
- ¾ to 1 teaspoon salt (adjust to taste)
- 1 teaspoon ajwain (carom seeds)
- ½ to ¾ teaspoon crushed black pepper
- ½ cup water (plus a little more if needed)
- Oil for deep frying
Step-by-Step Instructions for Namak Para Recipe
1. Prepare the Dough
- In a mixing bowl, add flour, salt, semolina (if using), ajwain, black pepper, and hing.
- Add oil or ghee and mix well until the flour has a crumbly texture.
- Gradually add water, a little at a time, to form a stiff dough.
- Avoid over-kneading; the dough should be firm yet pliable.
- Cover and let it rest for 10–15 minutes.
2. Roll and Cut the Namak Para
- Divide the dough into four equal portions and roll each into a ball.
- Take one ball and roll it out into an 8–9 inch diameter circle.
- Using a knife or pizza cutter, cut into diamond shapes or small squares.
- Transfer the cut pieces onto a greased tray.
3. Fry Until Golden & Crispy
- Heat oil in a deep pan over medium heat.
- Drop a small piece of dough into the oil; if it rises slowly without burning, the oil is ready.
- Fry the namak para in small batches, stirring occasionally to ensure even cooking.
- Once golden brown and crispy, remove with a slotted spoon and place on a paper towel to drain excess oil.
4. Cool and Store
- Allow the namak para to cool completely before storing.
- Transfer to an airtight container and keep at room temperature for up to two weeks.
Namak Para Recipe
Equipment
- Mixing bowl
- Rolling pin
- Knife or pizza cutter
- Deep frying pan
- Slotted spoon
- Paper towels
Ingredients
- 2 cups wheat flour or 1¾ cup all-purpose flour + ¼ cup semolina
- 5 tablespoons oil or ghee
- ¼ teaspoon hing asafoetida - optional
- ¾ to 1 teaspoon salt
- 1 teaspoon ajwain carom seeds
- ½ to ¾ teaspoon crushed black pepper
- ½ cup water plus more if needed
- Oil for deep frying
Instructions
- In a mixing bowl, combine flour, salt, semolina, ajwain, black pepper, and hing.
- Add oil and mix well until the flour turns crumbly.
- Slowly add water to make a stiff dough. Let it rest for 10–15 minutes.
- Divide the dough into four portions, roll each into a flat sheet, and cut into diamond shapes.
- Heat oil on medium heat and deep fry the namak para in batches until golden brown.
- Drain on paper towels and allow them to cool completely.
- Store in an airtight container and enjoy for up to two weeks.
Video
Notes
- Fry on medium heat for the best crispiness.
- Add chili powder for extra spice.
- For a healthier version, bake at 180°C (350°F) for 15–20 minutes.
Nutrition (Per Serving)
- Calories: 180
- Carbohydrates: 22g
- Protein: 3g
- Fat: 8g
- Fiber: 2g
Pro Tips for the Best Namak Para Recipe
- Dough Consistency Matters: A stiff dough ensures a crispy texture. If it’s too soft, the namak para may turn oily.
- Fry at the Right Temperature: Medium heat is ideal. If the oil is too hot, they will brown quickly but remain soft inside. If too low, they will absorb excess oil.
- Don’t Overcrowd the Pan: Fry in small batches to ensure even cooking.
- Adjust Spices to Taste: You can add a pinch of red chili powder or kasuri methi for a different flavor profile.
FAQs
1. Can I Bake Namak Para Instead of Frying?
Yes, preheat the oven to 180°C (350°F) and bake for 15–20 minutes or until golden and crispy. Flip them halfway for even baking.
2. How Do I Store Namak Para to Keep It Crispy?
Store in an airtight container at room temperature. If they lose crispiness, reheat in an oven at 150°C (300°F) for a few minutes.
3. Can I Make Namak Para Without Ajwain?
Yes, but ajwain adds a distinct flavor and aids digestion. You can replace it with cumin seeds if preferred.
4. What Can I Serve With Namak Para?
Enjoy it with masala chai, green chutney, or even mango pickle for an extra kick.
This Namak Para Recipe is simple, flavorful, and perfect for all occasions. Whether you’re making it for a festival or just craving a crispy snack with chai, this easy-to-follow recipe guarantees the best results. Try it out and let us know in the comments how it turned out for you. Don’t forget to share this recipe with friends and family. You may also like 2-Ingredient Chocolate Truffles Recipe.
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