Namak Para Recipe
Learn how to make crispy and delicious Namak Para, a perfect snack for tea-time or festive occasions.
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.