Namak Para (or Namak Pare in the plural) is one of my favourite savoury snacks of all time. With Diwali around the corner, but of course, I have to post a no-fail recipe for this salty deep-fried snack.
I am fond of both Shakkar Pare (also called Shankarpali in Marathi) and Namak Pare, and so how could I am wondering why I have not posted the recipe for Namak Para so far. Anyways, the best I can do is remedy the situation now and so here I am.
Tips to Make Excellent Namak Para
- Make the dough stiff but malleable, that is you should be able to roll it into a thick chapati easily.
- Do not reduce the amount of oil I am using in making the dough. It is the oil and the lamination that gives this snack its flakiness and makes it “khasta”. By lamination, I mean folding over the chapati a couple of times and then rolling it again into a thick sheet.
- Do not add a lot of Ajwain or Carom seeds as they will make the Namak Para a tad bitter. I found that 1/2 tsp Ajwain for 1 Cup of Maida (APF) lends a wonderful flavour while not making the Namak Pare bitter.
- Fry the Namak Pare in oil that is medium hot and flip them regularly so that they cook evenly. The pieces should sizzle gently in the oil, slowly turning light brown and then golden brown.
Recipes for Other Diwali Snacks
- The Perfect Shankarpali | Shakkar Para | Diamond Maida Biscuits
- Murmura Chivda | Kurmura Chivda: Low-Oil, Crispy, Spicy Diwali Recipe
- Chegodi | Chegodilu | Andhra Ring Murukku
- Kodubale: Crunchy and Spicy Ring Murukku from Karnataka
- Masala Kaju Namak Para (No Soda or Baking Powder)
How to Make Namak Pare
- Making the Dough
- To 1 cup Maida (All Purpose Flour), add 1/2 tsp Ajwain (Carom Seeds) and 1/2 tsp Salt, and mix well.
- Now, heat 2 tbsp oil and add to the maida.
- Using a spoon mix the oil into the maida and then use your fingers to mix the oil well into the maida.
- To test if you have added enough oil or mixed it well into the flour:
- Take some flour in your palm and make a tight fist.
- The flour should take the shape of your fist and hold the shape, but when you press it lightly, it should break apart.
- Now slowly add water, a little at time, and knead the flour into a tight dough.
- Cover with a wet cloth and set aside for 10 minutes.
- To 1 cup Maida (All Purpose Flour), add 1/2 tsp Ajwain (Carom Seeds) and 1/2 tsp Salt, and mix well.
- Shaping the Namak Para
- Once the dough has rested, knead it once more and divide into 2 parts.
- Grease your palms and roll one part dough between your palms till it forms a smooth ball.
- Now roll it into a thick and even circle about 6″ in diameter.
- Brush some oil onto the surface of the chapati and fold it in half.
- Once again brush some oil onto the folded surface and fold it into half.
- Now gently roll this folded triangle till it is about 1/4″ thick.
- Using a sharp knife cut into 1″ squares or diamond shapes.
- Once the dough has rested, knead it once more and divide into 2 parts.
- Frying the Namak Para
- In a deep kadhai, add enough oil such that the depth in about 2″.
- Over medium flame, heat the oil.
- To test the heat of the oil, add a small pinch of dough to it.
- The dough immediately rise to the top and sizzle on the surface and then brown slowly.
- Add the cut dough pieces to the oil and fry till golden brown.
- Using a slotted ladle, keep flipping the Namak Pare as they fry.
- When the Namak Pare are golden brown, use a slotted ladle to take them out of the oil and let the excess oil drain into the kadhai.
- Now transfer the fried pieces to a plate to cool and then transfer the cooled pieces to air-tight container.
Recipe for Namak Para
Namak Para | Namak Pare
Namak Para or Namak Pare is a crisp, savoury, deep-fried snack that is popular across India. Serve it with tea or then carry it to a picnic as a crunchy-munchy.
Equipment
- Kadai
- Slotted Ladle
- Plate
- Measuring Cups and Spoons
Ingredients
To Make the Dough
- 1 Cup Maida (All Purpose Flour of APF)
- 1/2 tsp Ajwain (Carom Seeds)
- 2.5 tbsp Oil
- 1/2 tsp Salt
- Water as needed
To Fry
- Oil as required
Instructions
Making the Dough
- To 1 cup Maida (All Purpose Flour), add 1/2 tsp Ajwain (Carom Seeds) and 1/2 tsp Salt, and mix well.
- Now, heat 2.5 tbsp oil and add to the maida.
- Using a spoon mix the oil into the maida and then use your fingers to mix the oil well into the maida.To test if you have added enough oil or mixed it well into the flour, take some flour in your palm and make a tight fist. The flour should take the shape of your fist and hold the shape, but when you press it lightly, it should break apart.
- Now slowly add water, a little at time, and knead the flour into a tight dough.
- Cover with a wet cloth and set aside for 10 minutes.
Shaping the Namak Para
- Once the dough has rested, knead it once more and divide into 2 parts.
- Grease your palms and roll one part dough between your palms till it forms a smooth ball.
- Now roll it into a thick and even circle about 6" in diameter.
- Brush some oil onto the surface of the chapati and fold it in half.
- Once again brush some oil onto the folded surface and fold it into half.
- Now gently roll this folded triangle till it is about 1/4″ thick.
- Using a sharp knife cut into 1″ squares or diamond shapes.
Frying the Namak Para
- In a deep kadhai, add enough oil such that the depth in about 2″.
- Over medium flame, heat the oil.To test the heat of the oil, add a small pinch of dough to it. The dough immediately rise to the top and sizzle on the surface and then brown slowly.
- Add the cut dough pieces to the oil and fry till golden brown.
- Using a slotted ladle, keep flipping the Namak Pare as they fry.
- When the Namak Pare are golden brown, use a slotted ladle to take them out of the oil and let the excess oil drain into the kadhai.
- Now transfer the fried pieces to a plate to cool and then transfer the cooled pieces to air-tight container.
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