Namak Pare Recipe

I absolutely love this recipe because it’s a nostalgic reminder of festive gatherings and childhood afternoons spent in the kitchen with family. Plus, the crispy, savory bites are perfect for snacking or sharing with friends over a chill Netflix binge session.

My adoration for making Namak Pare, a delicious snack that merges common ingredients wonderfully, knows no bounds. The straightforward recipe comprises 2 cups of all-purpose flour and 1/4 cup semolina (for that irresistible crunch) and is enriched with 1/4 cup ghee (not precisely common, but in the realm of making snacks, very “everyday”).

My go-to method of making ghee renders the kind of ghee used in this recipe more “everyday.”

Ingredients

Maida (all-purpose flour): Principal source of carbohydrate; furnishes structure.

Semolina (sooji/rava): Supplies crunch and is an excellent source of protein and fiber.

Ghee or oil: Provides richness; a source of healthy fats.

Ajwain (carom seeds): Improves taste; assists digestion.

Sodium: Balances tastes; vital nutrient.

Ingredient Quantities

• 2 cups all-purpose flour (maida)
• 1/4 cup semolina (sooji/rava)
• 1/4 cup ghee or oil
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt, or to taste
• Water, as needed for kneading
• Oil, for deep frying

Instructions

1. In a spacious mixing bowl, blend together 2 cups of all-purpose flour, 1/4 cup of semolina, 1 teaspoon of carom seeds, and 1 teaspoon of salt.

2. Add 1/4 cup of ghee or oil to the dry ingredients and mix well. The mixture should resemble breadcrumbs.

3. Slowly incorporate water into the mixture; add it a little at a time, and knead it into a firm and smooth dough. Cover it, and let it rest about 20 minutes.

4. Once you have allowed the dough to rest, divide it into smaller pieces. Take one piece and roll it out to a very thin sheet, approximately 1/8 inch thick.

5. With a knife or dough cutter, slice the spread-out dough into diamond or square shapes.

6. Put the cut portions on a clean, dry surface and do the rolling-and-cutting routine with the rest of the dough.

7. In a medium-sized frying pan, heat the oil over medium heat. To check if the oil is the right temperature, drop a small piece of dough into it. The dough should sink to the bottom and then rise to the top without any browning.

8. When the oil is set, place a batch of the dough pieces into the hot oil, making sure not to overcrowd the pan.

9. The namak pare should be fried until they are golden brown and crispy, and this takes a little patience since you have to stir them occasionally, or else you run the risk of having some areas brown while others stay pale and soft.

10. With a slotted spoon, remove the fried namak pare and let them drain on paper towels to soak up excess oil. Once they are no longer warm, store them in an airtight container. They make an excellent savory snack!

Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Spoon or spatula
5. Rolling pin
6. Knife or dough cutter
7. Clean, dry surface for rolling dough
8. Medium-sized frying pan
9. Slotted spoon
10. Paper towels
11. Airtight container

FAQ

• Can I use whole wheat flour instead of all-purpose flour?It is possible to use whole wheat flour as a substitute; however, the Namak Pare made with that particular flour may have a slightly denser texture.
• Is there an alternative to ghee?Of course, you’re welcome to opt for any neutral oil if that’s your preference or if a vegan option is what you require.
• How should Namak Pare be stored after frying?Keep them in a room-temperature, airtight container, and they’ll remain crisp for 1-2 weeks.
• Can Namak Pare be baked instead of fried? Yes, you can bake them at 180°C (350°F) until golden brown, but they will be less crispy compared to frying.
• What can be used in place of carom seeds?Cumin seeds can serve as a substitute, but the flavor will be somewhat different.
• How do I ensure Namak Pare are crispy?Ensure that a tight dough is kneaded and that the frying is done at a moderately low flame so that the items cook through and crisp up nicely.
• Can Namak Pare be made gluten-free?Using a gluten-free flour blend may yield results of varying texture.

Substitutions and Variations

You could use whole wheat flour (atta) for a healthier version of all-purpose flour (maida), but the texture might differ slightly.
You can substitute rice flour for semolina (sooji/rava) if you want a texture that’s a little crisper.
Here, substitute melted butter for ghee or oil if you want a richer taste.
You can use cumin seeds (jeera) instead of carom seeds (ajwain) for a different aromatic touch.
Replace black salt or rock salt with salt for a flavor profile that is unique.

Pro Tips

1. Rest the Dough Properly Ensure the dough rests for at least 20 minutes. This helps the gluten relax, making it easier to roll out thinly and improve the texture of the final product.

2. Consistent Rolling Aim for uniform thickness when rolling out the dough to ensure even cooking. If some parts are thicker than others, they might stay soft or take longer to cook through.

3. Temperature Control Maintain consistent oil temperature to achieve even browning. If the oil is too hot, the namak pare will brown too quickly and remain uncooked inside. Too low, they will absorb more oil and become greasy.

4. Seasoning Options For a flavor twist, consider adding other spices or herbs to the dough, such as black pepper, crushed dried fenugreek leaves (kasuri methi), or cumin seeds.

5. Storage Tips Once cooled, store the namak pare in an airtight container to maintain their crispiness. Adding a pinch of baking soda to the dough can also enhance their crunchiness.