Crispy, golden, and absolutely irresistible, Namak Para (also known as Namak Parey or Nimki) is the ultimate tea-time snack. It comes with a savory twist. Made with a dough of all-purpose flour, semolina, carom seeds, and ghee, these diamond-shaped treats are fried to crunchy perfection. Loved for their flaky texture and rich flavor, Namak Paras are a must-have during festive seasons or casual snacking moments. For those new to this treat, namak pare is easy to make and sure to delight. Pair them with chutney or enjoy as-is; they’re a crowd-pleaser every time!
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Ingredients
• All-Purpose Flour (Maida): This forms the primary base. It lends the dough its soft texture. This makes the Namak Parey light and crispy.
• Semolina (Sooji): A touch of semolina adds a delightful crunch, ensuring the perfect flaky texture in every bite.
• Carom Seeds (Ajwain): These tiny seeds pack a punch of flavor. They aid digestion and make this snack not only tasty but also tummy-friendly.
• Salt: A vital seasoning that enhances the overall savory flavor.
• Dried Fenugreek Leaves (Kasuri Methi): Kasuri Methi adds an aromatic twist. It elevates the flavor profile with its earthy and slightly bitter notes.
• Clarified Butter (Desi Ghee): This luxurious ingredient brings richness and helps bind the dough, ensuring a melt-in-your-mouth texture.
• Oil for Deep Frying: Ensures the Namak Paras are fried evenly to a golden, crunchy finish.
This combination creates a snack that’s not only flavorful but also perfectly crisp. It makes an ideal companion for your chai!
Pro Tips
1. Knead with Love: Think of the dough as your stress ball—smooth and firm, but don’t squish too hard. It’s therapeutic and ensures crispy results!
2. Rest Well, Fry Better: Give your dough a little beauty nap under a damp cloth. Rested dough equals happy, flaky Namak Parey.
3. Snip to Impress: Uniform shapes don’t just fry evenly—they make your snack plate look Insta-worthy!
4. Heat Hack: Fry like a pro—low and slow for that golden-brown crunch. Too hot? You’ll have charred chaos!
5. Spice It Up: Want a surprise twist? Toss in some chili flakes or sesame seeds for an exciting flavor punch.
Crisp, golden, and bursting with flavor—your Namak Parey are ready to steal the snack show!
Method to make Namak Pare
1. Flour Party Begins
Grab a mixing bowl and sift the all-purpose flour (maida) to keep it light and airy. Mix in semolina (for that extra crunch!) and a pinch of salt.
2. Flavors Take Charge
Sprinkle carom seeds and fenugreek leaves for a burst of flavor. Then, mix in ghee until the mixture feels like soft breadcrumbs.
3. Dough it Up!
Add warm water gradually to knead a smooth, slightly stiff dough. Cover with a damp cloth for 10–15 minutes to let it rest.
4. Roll and Slice Like a Pro
Divide the dough into six balls. Roll each out, keeping it thick enough for a good bite. Cut into long stripes vertically and horizontally, giving you perfect diamond or rectangular pieces.
5. Golden Crispy Dreams
Heat oil in a pan (kadai) and fry the stripes on low-medium flame until they turn golden brown. The slower the fry, the crunchier the reward!
6. Cool and Crunch
Let them rest for a few minutes to lock in that crispiness. Voilà! Your crunchy, munchy Namak Paras are ready to steal the show.
Serving suggesting for namak paray
Serve your Namak Paray with flair and make every bite a joyful experience! Here’s how:
1. Classic Chai Partner: Pair these crispy wonders with a steaming cup of masala chai for the ultimate tea-time treat. Because chai and Namak Paray are basically BFFs!
2. Dip and Devour: Serve them with tangy tamarind chutney. You can also use mint-coriander dip to add a zingy twist to the crunch.
3. Movie Night Munchies: Fill a bowl with Namak Paray. Toss in some roasted peanuts. Let the snacking marathon begin.
4. Gift-Worthy Goodies: Pack them in a festive jar, tie a ribbon, and surprise someone special—they’ll love you forever!
Crunch, dip, sip, repeat!
How to store namak para
To keep your Namak Paray fresh and crunchy, follow these handy storage tips:
1. Cool First: Allow the Namak Paray to cool completely after frying. Storing them while warm will make them lose their crunch—nobody likes soggy snacks!
2. Air-Tight Heroes: Store them in an air-tight container or jar. This keeps moisture and air away, preserving their golden crispiness.
3. Room Temperature Haven: Keep the jar in a cool, dry place away from sunlight. They stay good for up to 2-3 weeks, though they’re usually gone way before that!
Crisp Namak Paray, every time!
PS: In case you are haldiram fan, you can try haldiram mathri recipe too.
Recipe Card
Namak Pare
Ingredients
- 500 Grams All Purpose Flour/ Maida
- 100 Grams Semolina (Sooji)
- 2 Tsp Carom Seeds
- 1.5 Tsp Salt
- 3 Tbsp Dried Fenugreek Leaves / Kasuri Methi
- 2 Tbsp Ghee / Clarified Butter
- Oil For Deep frying (200Ml used for nutritional value calculation)
Instructions
- Take a mixing bowl, sieve all purpose flour / maida, and then mix semolina and salt. Now add carom seeds, fenugreek leaves and ghee and mix properly.
- With the help of warm water, knead this mixture into a smooth and little stiff dough. Cover this dough for 10-15 minutes with a damp cloth and keep aside.
- Now make 6 equal sized balls out of this dough. Roll them one by one with help of rolling pin considering that they should not be very thin in size. Now make long stripe cuts vertically and then horizontally of desired length.
- Heat oil in a kadai /pan . Put the cut stripes into the heated oil and deep fry them on low-medium flame till they are golden brown in colour. Keep them for few minutes and they will be crispier.
- Your crunchy namak pare is ready.
Notes
- Adding semolina is optional. It just helps to give it a crunchy texture.
- If you want to keep your namak pare for longer period, you can store them in an air tight container.