Learn how to make Namak Para recipe with a detailed video tutorial and step by step photos. Crispy, crunchy, and perfectly spiced Namak Pare - a classic Indian snack that is a must for Diwali.
Namak Para or Namak Pare is a simple Indian snack that is crispy, flaky, and lightly spiced. Growing up, we called it Diamond Biscuits or Maida Biscuits since they were made with Maida and were in diamond shape. Every single Deepavali, these crunchy little snacks would feature among other delicacies that our parents made. What's best was that we kids were also involved in rolling, cutting the dough and it made everything even more exciting. Even with our involvement (ruckus more so), these always turned out perfect.
Made with simple pantry staples like flour, ghee, and a hint of salt and ajwain, these are irresistibly addictive. It is an easy recipe that can be whipped up anytime as a tea break snack or as a simple savory snack for festivals like Diwali or Holi!
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Key Ingredients
All Purpose Flour/Maida is the main ingredient that gives Namak Para its crisp and flaky texture.
Hot Ghee makes the dough crumbly and light, also ensures the fried namak pare remain crispy & flaky.
Ajwain/Carom Seeds are the main flavoring ingredient, giving the dough a lovely aroma while adding a subtle spice. Gently crush the ajwain between your palms to invoke the flavor & aroma, before kneading into the dough.
Salt is the basic and yet the star seasoning that gives this snack its signature taste.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a mixing bowl add 1.5 cups All Purpose Flour/Maida, ½ teaspoon Salt, ¾ teaspoon Ajwain (crush between palms before adding), 2 teaspoon hot ghee.
Mix it together until it is crumbly and roughly holding shape.
Add water little by little and knead into a soft, smooth, pliable dough that resembles poori dough. Apply 1 teaspoon oil on top and rest for 10-15 mins. Knead again for a couple of minutes and make equal sized balls of dough.
Dust a ball of dough in little flour and roll into a circle of even thickness. It should neither be too thin or too thick.
Using a sharp knife, cut it vertically and then diagonally to get the diamond shape.
Meanwhile, heat oil on medium flame. Gently remove the cut diamonds and drop them into hot oil.
Gently separate the pieces and fry on low medium flame. Flip and turn every minute.
When the namak para turns golden brown, remove from oil and repeat it with rest of the dough.
Serve with a hot cup of tea! Store in an airtight container for over 5 days or a week.
Recipe Notes
- Make sure the dough is firm and yet soft - this makes namak para crispy and flaky.
- Do not fry on high heat. Medium-low heat ensures they cook evenly and turn beautifully golden without becoming hard.
Top Tips
- Rub the ghee properly: Rubbing the hot ghee well into the flour before adding water is crucial to achieving that classic flaky texture.
- Dough consistency matters: The dough should be firm but pliable. If the dough is too soft, it will make the namak pare oily and less crisp.
- Rest the dough: Let the dough rest for 10-15 minutes before rolling, it helps the gluten relax and making rolling easier.
- Fry on medium-low heat: Low heat makes them absorb oil while high heat browns them too fast. Medium-low flame gives an even, crunchy finish with perfect golden hue to the namak para. Each batch may take about 4-5 minutes to fry to the right consistency.
- Cool completely before storing: Once fried, let them cool fully before storing in an airtight container to maintain their crispness for days.
Substitutions & Variations
- Whole Wheat Namak Para: Swap half of maida with whole wheat flour for a healthier twist with a rustic flavor.
- Spiced Namak Para: Add red chilli powder or black pepper powder while making the dough for an extra kick of spice.
- Baked Namak Para: For a lighter version, bake at 180°C for 15-18 in a preheated oven or air fryer, flipping halfway through, until crisp and golden.
Storage & Serving Suggestions
Once cooled completely, transfer the Namak Pare to an airtight container at room temperature. They stay crispy and fresh upto ten days. Always use a dry spoon or hand to take them out as any moisture can make them lose their crunch. It can be served as a tea-time snack or pair with sweet treats like shakarpara or peda for a festive platter. You can also pack them in small jars or boxes, they make a lovely homemade Diwali snack gift!
Video Recipe
Frequently Asked Questions
- Why are my Namak Pare not crispy? If they turn out soft or not retain crispness on cooling, the oil temperature is likely too hot or the dough is too soft. Make sure the dough is firm and always fry on medium-low heat for that perfect crunch.
- Can I bake Namak Para instead of frying? Yes! For a healthier version, bake them at 180°C for 15-18 minutes in a preheated oven or air fryer, flipping them hallway through until golden and crisp. Spray oil on top before baking to make them flaky and not hard.
- How do I make my Namak Para more flavorful? You could make them into Moon biscuits, also known as Munthiri Biscuits. Apart from ajwain, add red chilli powder or black pepper powder for extra kick.
- How long can I store Namak Para? They stay fresh for upto ten days in room temperature in an airtight container, just make sure they are fully cooled before storing.
- Can I swap maida with whole wheat flour? Absolutely! Start by replacing half of maida with whole wheat flour as it can make the dough denser, so add a teaspoon of semolina for extra crispiness.
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Namak Para | Easy Namak Pare
Equipment
- 1 Mixing Bowl
- 1 Kadai for deep frying
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1.5 cups All Purpose Flour/Maida
- ¾ teaspoon Ajwain
- ½ teaspoon Salt
- 2 teaspoon Hot Ghee
- Water as needed
- Oil for Deep Frying
Instructions
- In a mixing bowl add 1.5 cups All Purpose Flour/Maida, ½ teaspoon Salt, ¾ teaspoon Ajwain (crush between palms before adding), 2 teaspoon Hot Ghee.
- Mix it together until it is crumbly and roughly holding shape.
- Add Water as needed little by little and knead into a soft, smooth, pliable dough that resembles poori dough. Apply 1 teaspoon oil on top and rest for 10-15 mins.
- Knead again for a couple of minutes and make equal sized balls of dough.
- Dust a ball of dough in little flour and roll into a circle of even thickness. It should neither be too thin or too thick.
- Using a sharp knife, cut it vertically and then diagonally to get the diamond shape.
- Meanwhile, heat Oil for Deep Frying on medium flame. Gently remove the cut diamonds and drop them into hot oil.
- Gently separate the pieces and fry on low medium flame. Flip and turn every minute.
- When the namak para turns golden brown, remove from oil and repeat it with rest of the dough.
- Serve with a hot cup of tea! Store in an airtight container for over a week to ten days.
Video
Notes
- Make sure the dough is firm and yet soft - this makes namak para crispy and flaky.
- Do not fry on high heat. Medium-low heat ensures they cook evenly and turn beautifully golden without becoming hard.
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