NAMAK PARE
Namak Pare (also spelled Namak Para or Nimki) are a popular Indian savory snack, known for their crispy, flaky texture and mildly salty flavor. They’re often enjoyed with tea, especially during festivals like Diwali and Holi, and are also great for travel or as an anytime snack.
🧂 Ingredients for Namak Pare
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (sooji/rava) – for extra crispiness
- 2 tbsp ghee or oil – for moyan (fat added to flour for flakiness)
- ½ tsp carom seeds (ajwain) or cumin seeds (jeera)
- Salt – to taste
- Water – as needed to knead
- Oil – for deep frying
🔪 How to Make Namak Pare
- Mix Dry Ingredients:
In a bowl, mix flour, semolina, salt, and ajwain/cumin. - Add Ghee:
Rub ghee into the flour until it resembles breadcrumbs. This step is essential for a flaky texture. - Knead Dough:
Gradually add water to form a tight, stiff dough. Cover and rest for 15–20 minutes. - Roll and Cut:
Divide the dough into portions. Roll each into a slightly thick disc (like a roti).
Cut into diamonds or strips using a knife or pizza cutter. - Fry:
Heat oil on medium heat. Fry the pieces in batches until golden and crisp.
Keep the heat medium to ensure they cook evenly and don’t burn. - Cool and Store:
Drain on paper towels. Once cooled, store in an airtight container. They stay good for weeks!
🌀 Variations
- Masala Namak Pare: Add crushed black pepper, chaat masala, or kasuri methi for extra flavor.
- Whole Wheat Version: Use whole wheat flour (atta) for a healthier alternative.
- Baked Namak Pare: Roll thinner, brush with oil, and bake at 180°C (350°F) for 15–20 minutes, flipping once.
☕ Serving Suggestion
Enjoy Namak Pare with a cup of masala chai or green chutney. They also go great with pickles or raita for a savory side.