Namak Pare Recipe is very simple, easy to make, and just an irresistible tea-time snack. In this post, I will tell you how to make this Namak Para recipe for Diwali, Holi, and other festivals with some essential tips and tricks. These crispy Namak Para are also known as Sankhe, Khasta Mathri, Salty Shankarpare, or Crispy Nimki. Learn how to make crunchy market-style Namak Pare at home.
- 2 cups refined flour (maida)
- 4 tablespoons semolina (suji)
- 5 tablespoons ghee or clarified butter
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon nigella seeds (kalonji)
- Salt or to taste
- Water to knead the dough (as required)
- Oil for frying
- In a large mixing bowl, sieve the refined flour, and suji.
- Add the melted ghee, ajwain, kalonji, and salt according to the taste.
- Combine the ghee and the flour well using your fingers until it forms a sand-like texture.
- Now add little water at a time and knead to make a firm dough. (Make sure the dough should not be soft nor too firm and tight).
- Add a teaspoon of ghee and knead well for a minute.
- Cover the dough with a moist kitchen towel and set aside to rest for 10 minutes.
- Then divide the dough into 2 equal parts and make a ball.
- Grease a little bit of oil on a flat surface/ chakla or rolling pin.
- Now take one part of the dough and roll it into a half-centimeter thick circle.
- Then apply a thin layer of ghee. Sprinkle a little dry flour.
- Make an overlapping fold and press gently.
- Roll again and repeat the same process twice.
- Then cut into half-centimeter thick strips.
- In a frying pan, heat enough oil over medium flame.
- Add a few namak pare at a time and fry them on medium to low heat until they are crisp and golden brown for 7-8 minutes.
- Remove from oil on a tissue-lined plate and cool them completely before storing.
- It can be stored in an airtight container for up to 10-15 days.
- Namak Pare is ready to serve.
- You can replace maida with whole wheat flour for this recipe, or use a combination of refined flour and whole wheat flour both in equal quantity.
- Adding semolina (suji) makes the namak pare crispy or crunchy.
- Make sure, the dough for namak para should not be soft, else the namak pare will not become crispy or khasta. It should be stiff like poori dough.
- Don’t worry, if the namak pare stick to each other while shaping and cutting, they will easily separate from each other when you will put them into the oil.
- Check that the oil is hot by adding a small ball of dough to the oil before frying.
- Always fry the namak pare over medium to low heat; else they will remain uncooked from inside.
- Cool them completely before storing, else they will become soft.
- Category: Snacks
- Cuisine: Indian
Keywords: Crispy Namak Para Recipe, How to make Namkeen Shakarpara, Easy tea-time Snack Recipes, Khasta Namakpare