Namak Pare

Namak Pare Recipe | Indian Namak Para Snack Recipe

You will find Namak Para in every tea stall of the Indian Subcontinent. Bengali’s call it Nimki and in Uttar Pradesh and Bihar people call them Namkin. These Namak Pare are rhombus shaped crispy and crunchy fried biscuits. People love to enjoy this salty snack with Ginger Tea.

A sweeter version of Namak Pare called Shakkar Para is also very popular. You will find Namak Para, Shakkar Para, Samosa, and Khasta Kachori everywhere in India. These are also very good Holi Recipes.

In India, you will get Namak Pare in every home during Holi and Diwali. I also prepare it in Diwali and Holi along with Gujiya. Though now, most people buy them from the store. But you can also prepare them at home easily. Once cooked it can be stored in an airtight container over a month. Which fulfills your requirement of tea-time snacks of a month.

Namak Pare

You can prepare Namak Para with easily available ingredients at home. Just investing 1 hour you can cook its lot for a month. Preparing Namak Pare at home also ensures that you are getting it done in hygienic conditions.

Tips to Make Namak Pare at Home

You need not be an expert cook, to prepare it at home. Just follow my tips to prepare crispy Namak Para at Home.

To create a perfect Namak Para the dough needs to be firm like that of Poori Dough.

Though in this recipe I have used refined flour or Maida, you can combine Maida and whole wheat flour to prepare the dough. You can also skip adding semolina. I have added semolina as it makes the Namak Pare very crispy.

Always add carom seeds in the dough. This improves the taste as well as helps in digesting.

Frying is the most important part of this recipe. For this temperature of the oil is an important factor.

So, heat a good volume of oil over medium temperature. And put your raw Namak Pare in oil only when it starts smoking lightly. You can check the correct temperature by putting a pinch of dough in oil. As suggested in the below recipe.

Immediately turn the flame to low after adding Namak Pare and fry them in low flame till golden. Frying it on low temperature ensures even cooking of Namak Para from inside.

And Yes, do not forget to stir occasionally.

The process of increasing and decreasing the flame is done to maintain a consistent temperature of the oil. Since the temperature of the oil drops immediately after adding Namak Para into it.

You need to increase and decrease the flame while putting every batch of Namak Para in oil.

When it turns golden from all the sides immediately drain them from oil and transfer over to the kitchen towel to remove excess oil.

If you do not want to fry Namak Pare then you can also bake them. Here are the steps to do so.

How to make Bake Namak Para

To Bake Namak Pare in the oven preheat it to 200 degrees Celcius.

Grease a baking tray with a little oil and sprinkle little refined flour on it.

Transfer your raw Namak Para on the baking tray and bake them in the preheated oven at 200°C for 15 to 20 minutes.

When turns golden, remove them from the oven and bring it on room temperature.

Your baked Namak Pare is ready to serve and store.

Traditionally it is prepared by frying. Thus here is the traditional recipe of Namak Pare.

Namak Pare Recipe

Namak Pares also called Nimki in Bengali or Nimkin in regular Hindi is a great snack to enjoy with tea.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Snacks
Cuisine: Indian
Servings: 6 -8 serving
Calories: 137kcal
Author: Punam Paul

Ingredients

for dough

  • 2 cups of refined flour (मैदा)
  • 4 tablespoon semolina (सूजी)
  • 1 teaspoon carom seeds (अजवाइन)
  • 1.4 teaspoon salt (नमक)
  • 4 tablespoon clarified butter (घी)
  • lukewarm water (गुनगुना पानी)

for frying

  • oil (तेल) for frying

Instructions

How to Make Dough for Namak Pare

  • Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not overheat it). We just need molten clarified butter to prepare the dough.
  • Take refined flour in a bowl add salt, carom seeds to it, and mix well. 
  • Now pour melted clarified butter to the above mixture and rub the ghee with the flour, then add lukewarm water in parts and begin to knead. Knead into a stiff dough with water.
  • Cover the dough with a moist cloth and keep the dough aside covered for 15 minutes.

How to Make Namak Pare

  • Divide the dough into 6 equal parts. Roll each part in your palm to make balls and place all the balls in the same bowl and cover it with a moist cloth.
  • Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a circle of around 1/2 centimeter thick disc on a rolling board.
  • Cut the circle into long rectangles or diamonds with the help of a serrated knife making a criss-cross pattern on the rolled dough.
  • Remove the rectangles or diamonds from the rolling board and accumulate all the raw Namak Pare in some bowl and cover it with a moist cloth.
  • Repeat the procedure with the remaining dough.

How to Fry Namak Pare

  • Heat the oil in a kadhai or pan on a medium flame for deep frying Namak Pare. To check if the oil is hot enough put a pinch of dough in it. If it comes up briskly and quickly the oil is sufficiently warm to fry the Namak Pare. If the dough sits at the bottom you should wait for the oil to heat up.
  • When the oil is hot enough gently slid some cut pieces in oil. Just add as many cut pieces as fit in comfortably and turn the heat to low flame after 2 minutes of adding cut pieces in ghee.
  • Fry them on low heat stirring occasionally, till crisp and golden brown.
  • Drain the Namak Pare on a paper napkin to remove excess oil and let it cool down. Your Namak Pare is ready to serve after cooling on room temperature.
  • Fry rest of them is the same procedure, increasing the heat to medium for a few seconds before adding the next lot.
  • You can serve the Namak Para to your family or guest after cooling the fried Namak Pare at the room temperature.
  • Namak pare can be eaten at room temperature and can be stored in air-tight containers for a month.

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