Namak para is in my to do list for long time. The name itself tempts me a lot to try. I keep browsing recipes to prepare and end up thinking it is similar to the diamond cuts or maida biscuits we make. But there are slight variations between them, so I thought it is worth a try.
It turned out really good and I love the simplicity of the recipe. Even we make maida diamond cuts simpler way but I almost never make it. I always make this spicy diamond cuts version. Even make my sweet maida biscuits by adding powdered sugar rather than mixing sweet in dough.
But it was really a nice variation to and a dream come true to try shakkar para, so I am glad to try namak pare as well. This could be useful for many of you during this festival season 🙂
Namak para recipe
Recipe Cuisine: Indian | Recipe Category: SnacksPrep Time: 15 mins | Cook time: 15 mins | Serves: 3 cups | Author: Raks anand
Click here for cup measurements
Namak para is an easy to make snack, perfect to go with tea, coffee. Just few simple ingredients and easy preparation for this crispy snack. Full video step by step pictures recipe.
Ingredients
All purpose flour (maida) - 1 cupWheat flour - 1/4 cup
Oil - 2 tbsp
Ajwain - 3/4 tsp
Black pepper, crushed - 1 tsp
Cooking soda - 1 pinch
Salt - as needed
Oil - to deep fry
Method:
- Take maida, wheat flour, 2 tbsp oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well. Add water to make a smooth yet stiff dough.
- Keep aside for 10 mins, knead again and divide into 4.
- Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis.
- Dust slightly again to avoid stickiness. Cut into strips, then into small pieces.
- Heat oil, gather the cut pieces gently and fry in batches.
- Stir occasionally. Cook in medium flame until bubble ceases, turns golden and light. Drain over paper towel. Repeat to finish.
- Make sure to make the dough stiff, not sticky.
- Do not worry if the shapes gets changed. But while deep frying it will be alright.
How to make namak pare recipe step by step:
- Take maida, wheat flour, 2 tbsp oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well. Add water to make a smooth yet stiff dough.
- Keep aside for 10 mins, knead again and divide into 4.
- Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis. Dust slightly again to avoid stickiness. Cut into strips, then into small pieces.
- Heat oil, gather the cut pieces gently and fry in batches. Stir occasionally. Cook in medium flame until bubble ceases, turns golden and light. Drain over paper towel. Repeat to finish.
