Crispy & Crunchy Indian Snack
Namak Para is a crispy, savory Indian snack made from a simple dough of flour, spices, and ghee, which is then deep-fried to golden perfection. It is a popular tea-time snack and is especially enjoyed during festivals like Diwali and Holi. These crunchy treats are perfect for munching and can be stored for weeks in an airtight container.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Difficulty Level: Easy
| Prep Time | Cook Time | Total Time | Serving Size |
|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | Serves 4-5 |
Ingredients
Whole Wheat Flour : 1-1/2 cups
Ghee : 3 tablespoons
Salt : 1 teaspoon or to taste
Carom seeds(Ajwain) : 2 teaspoons
Oil : For deep frying
Water : As needed for kneading
How to Make Namak Para?
Step 1: Prepare the Dough
- In a mixing bowl, add all-purpose flour, semolina (if using), salt, carom seeds, and black pepper powder.
- Add melted ghee or oil and mix it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Gradually add water and knead into a firm dough. Cover and let it rest for 15 minutes.
Step 2: Roll and Cut
- Divide the dough into equal portions and roll it into a thin sheet (not too thin, around 2mm thickness).
- Using a sharp knife or a pizza cutter, cut the rolled dough into diamond or square shapes.
Step 3: Fry the Namak Para
- Heat oil in a deep pan on medium-low heat.
- Drop a few namak para pieces into the hot oil and fry in batches.
- Stir occasionally and fry until golden brown and crispy.
- Remove from oil and place on a paper towel to absorb excess oil.
Step 4: Cool & Store
- Let the namak para cool completely before storing them in an airtight container.
Tips for the Best Namak Para
a) Add semolina (sooji) for an extra crispy texture.
b) Make sure the dough is firm to get crunchy namak para.
c) Fry on medium-low heat for even cooking and crispiness.
d) Store in an airtight container to maintain freshness for up to 2 weeks.
Conclusion
Namak Para is a delightful crispy snack that pairs perfectly with a hot cup of chai. Whether it’s a festive occasion or just an evening craving, these crunchy bites never fail to satisfy. Make a batch at home and enjoy the authentic taste of this traditional Indian snack!
Would you like a baked or air-fried version of Namak Para for a healthier twist? Let me know! 😊
FAQ on Namak Para
1. Can I make Namak Para without maida (all-purpose flour)?
Yes! You can use whole wheat flour (atta) instead of maida for a healthier version. The texture might be slightly denser, but it will still be crispy and tasty.
2. How do I make baked Namak Para?
To bake Namak Para, preheat your oven to 180°C (350°F). Place the cut pieces on a baking tray lined with parchment paper. Brush them with a little oil and bake for 15-20 minutes, flipping them halfway through, until golden and crispy.
3. Can I air-fry Namak Para?
Yes! Preheat the air fryer to 180°C (350°F). Lightly coat the namak para with oil and air-fry them in batches for about 10-12 minutes, shaking halfway through for even crisping.
4. How do I store Namak Para?
Let them cool completely, then store them in an airtight container. They stay fresh for up to 2 weeks at room temperature.
5. Why is my Namak Para not crispy?
This usually happens if the dough is too soft or if they were fried on high heat to medium flame. A firm dough and frying on medium-low heat ensure a crispy texture.
6. Can I add spices to enhance the flavor?
Absolutely! You can add cumin seeds, chili powder, or even dried fenugreek leaves (kasuri methi) for extra flavor.
7. Can I make sweet Namak Para?
Yes! Sweet Namak Para (Shakkar Para) is made using a similar dough but coated in sugar syrup after frying.
8. Can I use oil instead of ghee in the dough?
Yes, but ghee gives a better flavor and crispiness. If using oil, choose a neutral-flavored one like sunflower or canola oil.
9. What can I serve with Namak Para?
Namak Para pairs well with chai, coffee, or even a side of chutney or pickle for extra taste.
10. Can I prepare the dough in advance?
Yes, you can knead the dough and refrigerate it for up to 24 hours. Just let it come to room temperature before rolling and cutting.
Let me know if you have more questions! 😊
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