Namak Para- a crisp flaky savoury snack made using flour and few spices.
Salted Homemade crackers or Namak Para is a very popular classic Indian snack that is made in almost every Indian household. It is commonly prepared during festivals like Holi and Diwali, as well as for regular snacking at home.
Namak Para is made differently in every state and every household. It is also known by different names in different regions, such as Nimki, Mathri, and Diamond Mathri. These savory snacks are crisp, crunchy, flaky, and have a long shelf life. The same snack made in sweet version is named as shakkar para.
Everyone has their own preferred ratio of ingredients for making Namak Para. Some prepare it using only refined flour (maida), while others prefer a combination of whole wheat flour with gram flour (besan) or semolina (sooji). To make it healthier for kids you can also add ragi flour in it. I have also added some flax seed powder and sesame seeds in it but it’s optional.
The spices used are usually very basic. Salt and ajwain (carom seeds) are the most essential ingredients. You can also add chili flakes, crushed black pepper, kasuri methi, dried mint, kalonji (nigella seeds), or sesame seeds according to your taste. To make the Namak Para flaky and crispy (khasta), oil, ghee, or butter can be added, depending on individual preference.
After mixing the spices and oil into the flour, knead it into a firm dough. Cover the dough and let it rest for a few minutes.
Roll out the prepared dough evenly and cut it into diamond shapes, circle ,squares, or strips, depending on your preference. You can also ask your kids to help cut the pieces using cookie cutters or any fun shapes of their choice—they’ll happily do the job!
Instead of frying these Namak pare you can also bake or air fry these namak pare at 180 degree for around 15 minutes.
Heat oil over medium heat and deep-fry the pieces in batches until they turn golden brown and crispy. Remove them with a slotted spoon and drain them on paper towels.
Allow the fried snacks to cool completely before storing them in an airtight container. They stay fresh for up to a month. Enjoy them with a cup of tea or coffee.
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Namak Pare
Ingredients
- 1 cup Refined Flour / Maida
- 1 cup Whole Wheat Flour / Atta
- 2 tbsp Semolina / Sooji
- to taste Salt / Namak
- 1 tsp Crushed peppercorns/kuti hui kali mirch
- 1/2 tsp Carom Seeds / Ajwain
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1 tbsp Flax seed /alsi powder
- 1 tbsp Dried Fenugreek / Kasoori Methi
- 3 tbsp Melted ghee or oil
- 1/2 tbsp White sesame seeds /til
Instructions
- Take a big bowl ,add refined flour, wheat flour and semolina in it and mix.
- Now add all the spices and ghee or oil in it and rub and mix well.
- Add little water at a time and make a tight dough, cover and rest for 10 minutes.
- Take a medium size dough ball and roll to make a roti of medium thickness
- Now using a sharp knife cut it into desired size and shape .
- Same way make namak pare from all the prepared dough, spread them on a plate.
- Heat enough oil in a deep pan and add some prepared namk pare in the oil , dont over crowd the pan.
- Turn the sides once cooked from one side, now fry from the other side till golden and crisp from both the sides.
- Once done drain on a paper napkin to remove the excess oil.
- Store in an airtight container when cool down completely.