Namak pare are an easy munchie or snack item. They go so well with evening chai and are often prepared as festive treat for Diwali to cut through all the mithai that one consumes. This is also an easy recipe to make even for beginners with just a few tips that I will be sharing to get the perfect flaky namak para recipe almost like a flaky biscuit. I have also shared tips to make in the Air fryer.
Here are what they look like after Air frying in case you wish to compare:
Step-by-step Recipe:
Mix together 2 cups refined flour (or 1 cup wholewheat flour + 1 cup maida) with ½ tsp. salt and carrom seeds. Make sure there are no lumps.
Then add ¼ cup vegetable oil ( I used mustard oil).
Mix well till you get a breadcrumb like consistency to the flour. This step is very important to ensure that you get flaky namak pare. Don't reduce the quantity of oil here or your namak pare will be hard.
Now add water a tbsp. at a time and make a stiff dough. This dough is something like what you’d make for a poori, not a soft chapati dough. The only trick is to use as little water as possible to make your dough.
Keep aside covered for 20 minutes.
Now knead the dough again for about a minute or so.
I divided the dough into 2 parts. Made a large ball with one.
Now using a rolling pin, I rolled it out into a round or roti of slight thickness (¼ inch).
Using a knife score on one side and then the other to form squares, rectangles or diamonds.
For Air frying
Preheat Air fryer at 350 F or 180 C for 4 minutes. Put the namak pare in the basket.
Air fry for 6-8 minutes at 180 C or 350 F. Flip at halfway. Keep checking after 6 minutes.
Your crispy, flaky namak para are ready. Store in an airtight jar. They really taste very flaky and crispy just like the deep fried ones and the husband agreed.
For Deep frying:
Heat oil in a pan. Make sure that you only keep it on low flame. Test that the oil is hot enough by putting a small bit of dough in it. It should start showing bubbles. Now slowly add the namak pare one at a time without crowding the pan.
Cook them on low flame for 6-8 minutes. Only towards the last 1-2 minutes, slightly increase the flame to medium to brown them adequately.
Once they are golden brown, drain them and cool. Your namak pare are ready to eat. Once cooled, you can store them in an airtight jar. Enjoy.
Pro Tips:
- When making the dough, use little water and ensure you make a stiff dough. Before adding water, incorporate oil well into the flour mixture. Don't skimp on oil here or your namak pare will not be flaky.
- Always fry namak pare on low flame. This is very important. Else, your namak pare will be brown from outside but soft and uncooked inside. Only towards the end of your frying time, slightly increase the heat to brown them from outside. Also keep on turning them.
- Cool down the oil before frying the next batch.
Namak Pare Recipe | How to Make Namak Pare
Ingredients
- 2 cups refined flour or maida or 1 cup wholewheat flour + 1 cup maida
- ¼ cup vegetable oil
- ½ tsp. carrom seeds or ajwain
- ½ tsp. salt
- 1 cup water
- Oil to deep fry or 1 tsp. oil to brush for Air frying
Instructions
- Mix together 2 cups refined flour (or 1 cup wholewheat flour + 1 cup maida) with ½ tsp. salt and carrom seeds. Make sure there are no lumps. Then add ¼ cup vegetable oil.
- Mix well till you get a breadcrumb like consistency to the flour. This step is very important to ensure that you get flaky namak pare. Don't reduce the quantity of oil here or your namak pare will be hard.
- Now add water a tbsp. at a time and make a stiff dough. This dough is something like what you’d make for a poori, not a soft chapati dough. The only trick is to use as little water as possible to make your dough.
- Keep aside covered for 20 minutes.
- Now knead the dough again for about a minute or so.
- I divided the dough into 2 parts. Made a large ball with one.
- Now using a rolling pin, I rolled it out into a round or roti of slight thickness (¼ inch).
- Using a knife score on one side and then the other to form squares, rectangles or diamonds.
For Deep frying
- Now heat oil in a pan. Make sure that you only keep it on low flame.
- Test that the oil is hot enough by putting a small bit of dough in it. It should start showing bubbles.
- Now slowly add the namak pare one at a time without crowding the pan.
- Cook them on low flame for 6-8 minutes. Only towards the last 1-2 minutes, slightly increase the flame to medium to brown them adequately.
- Once they are golden brown, drain them and cool. Your namak pare are ready to eat. Once cooled, you can store them in an airtight jar. Enjoy.
For Air Frying
- Preheat Air fryer at 350 F or 180 C for 4 minutes. Air fry at 350 F or 180 C for 6-8 minutes. Flip once in the middle. Check after 6 minutes of air frying time. Your delightfully crispy and flaky namak pare are ready. Store in an air tight jar.
- Using mustard oil gives them a lovely flavour and colour. You could use olive oil or peanut oil too.
Video
Notes
4. When deep frying, always fry namak pare on low flame. This is very important. Else, your namak pare will be brown from outside but soft and uncooked inside. Only towards the end of your frying time, slightly increase the heat to brown them from outside. Also keep on turning them.
5. Cool down the oil before frying the next batch.
Nutrition
Namak pare are easy to make and are ready in under 30 minutes. They are super flaky and crispy. You could also airfry or bake them as given above. The texture will be slightly different compared to deep fried version but it’s a great way to reduce Calories.
Do make them this Diwali and enjoy home cooked flaky goodness of namak pare also known as nimki.
Do also try these Diwali Recipes:
If you liked this recipe, I request you to leave a * star rating either on the recipe card or in the comments. Thanks.
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Kaddu says
Love namak pare! Been ages since I made them at home. Couple of decades, most likely. Now your recipe reminded me of them! Must try again sometime!
Say, do you make samosas at home? Would love an easy recipe if you do.