Go Back
+ servings
namak pare

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 pare with detailed instructions and tips.
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 minutes
Resting time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 260kcal
Author Rachna Parmar


  • 2 cups refined flour or maida
  • ¼ cup vegetable oil
  • ½ tsp. carrom seeds or ajwain
  • ½ tsp. salt
  • 1 cup water
  • Oil to deep fry


  • Mix together 2 cups refined flour 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.
  • 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 (1/4 inch).
  • Using a knife score on one side and then the other to form squares, rectangles or diamonds.
  • 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.



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.
2. 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.
3. Cool down the oil before frying the next batch.


Calories: 260kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 122mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg