Namak para is a deep-fried Indian delicacy that is delicious and crispy—made with all-purpose flour (maida), semolina, and a few spices such as ajwain, salt, and pepper for a light flavor. It is one of the most popular snacks among kids.
Prep Time20 minutesmins
Cook Time20 minutesmins
Resting Time20 minutesmins
Total Time1 hourhr
Course: Snack
Cuisine: Indian
Keyword: diamond shaped snacks, namak para, namak para recipe, namak pare
In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper and oil. Mix using one hand such that the oil gets completely mixed in the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
Now add water as required little at a time to knead a firm dough (similar to puri). Knead for 6-7 minutes. Don't make the dough too soft, else the namak para will not be crunchy. Cover it a with a damp cloth and rest it for 20 minutes.
Roll/Cut the dough
Now divide the dough into 4 parts and make balls. Roll out the dough thick (like a paratha, about 1/2 centimeter). Cut into diamond or square shapes. You can use a roller to make it easier to cut. Or you can use a large knife or pizza cutter to cut them too.
Separate each diamond shape and keep aside in a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
Fry the namak para
In a kadai/wok, heat the oil on medium-high flame. Then reduce the flame to medium.
Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the namak pare turn golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
Take them out and lay them on a kitchen towel. When completely cool, serve or store them in an airtight container.
Video
Notes
Cutting: It is okay to roll and cut all the pieces before starting to fry. That way, you are not rushed and can cook them calmly.Check that the oil is hot before frying: By adding a small piece of dough to the oil, you can ensure that the oil is hot. It should rapidly rise to the surface of the oil.Frying: It is important to fry over medium-low heat. Otherwise, they may be undercooked from the inside. Stir regularly until the exterior is the perfect golden hue. Then, take them out on a plate lined with a paper towel.Flour: I used all-purpose flour or Maida in this recipe. You can make the dough using whole wheat flour or a combination of all-purpose and whole wheat flour.Semolina: This is optional, but I highly recommend adding it as sooji makes the namak para crispier.