Namak Pare Recipe | How to Make Namak Pare

This is a delicious and crispy, flaky snack which is also very popular Diwali snack. Here is the recipe of namak para both deep fried and in Air fryer.

Course Diwali recipes, Snack

Cuisine Indian, North Indian | Uttar Pradesh | Punjabi

Keyword namak pare, namak pare recipe, nimki

recipe namak pare recipe

Cook Time 15

Resting time 20

Total Time 35

Servings people

Calories 260kcal

Author Rachna Parmar

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.

Notes

1. 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 the oil or your namak pare will be hard.

2. Air fried namak pare are slightly paler in colour compared to deep fried ones. But they taste really good and are super flaky. Using mustard oil enhances the taste and colour.

3. If your namak pare lose their crispiness, air fry for a couple of minutes to make them crispy again.
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